Cooking with Squash/Zucchini

Genesis 1:29; “And God said, Behold, I have given you every herb bearing seed, which is upon the face of all the earth, and every tree, in which is the fruit of a tree yielding seed; to you it shall be for meat.”

Having been given the chance to grow our own fruits and vegetables has been a true blessing. Not only do we all get to learn husbandry but we get to enjoy the fruit of our labor.

Leviticus 25:19; “And the land shall yield her fruit, and ye shall eat your fill, and dwell therein in safety.”

Our crops have been so amazingly bountiful thanks to the Most High. I have been bringing home everything available.  I have saved so much money and it feels good to know that the food is not full of chemicals and it’s REAL!  The most abundant has been the Zucchini and yellow Squash and they are huge.

squash size

Picture above is for comparison purposes. =)


I hate having it go to waste so our family has been incorporating it to our meals almost daily. Of course I had to start switching it up (to not bore my family), so I began looking for different recipes. They were delicious!! The following are some of the recipes my family tried.

Sauteed Zucchini (Great as a side dish with everything)

sauteed squash


1 Tablespoon of Olive Oil, 1 Teaspoon of Knorr Bouillon, 1/2 Teaspoon Black Pepper, 2 Zucchini – Sliced, 1 Onion – Diced, 2 Bell Pepper – Sliced, 2 Tomatoes – Sliced


Warm Olive Oil in skillet, add all ingredients, cook over medium heat, stirring occasionally for 5 minutes. Cover and cook over low heat for 20 minutes.

Squash Stuffing

squash stuffing


1 cup of milk, 1/2 cup of water, 1/2 cup of butter, 1 teaspoon of salt,  1/2 teaspoon of black pepper, 1 can of 10 oz condensed cream of chicken soup, 1/2 cup each of chopped onion, celery, and green pepper, 4 cups of chopped yellow squash and 2 packages of 8 oz corn bread mix.


Make corn bread according to package directions. Let it cool down and crumble it into a large bowl.

In Saucepan boil 1/2″ of water. Add the squash, cook covered for 5 minutes, then drain. In a large skillet, melt the butter and add the onion, celery and green pepper and saute. Add vegetables and squash to the corn bread then mix. After add soup, milk, salt and pepper and stir until completely mixed. Place it in a 11″ x 7″ baking dish. Bake uncovered at 350 for 40 minutes or until golden.

Zucchini Lasagna (I will NEVER make regular lasagna again)

squash lasagna


2 Zucchini – cut in long strips, 1/2 cup ricotta cheese, 1/2 shredded Monterrey jack cheese, 1/2 cup shredded mozzarella cheese, 2 – 24 oz spaghetti sauce, 1 lb Ground Turkey and 1 green bell pepper sliced.

Cook turkey season to your desire. When turkey is thoroughly cooked, add spaghetti sauce and cook until it boils. Mix all cheeses in a bowl. In a 11″ x 7″ baking dish add sauce with turkey as a base, then add strips of Zucchini lengthwise, add a layer of cheese mix, add a layer of sauce with turkey, add slices of bell pepper, then start again with strips of Zucchini, add cheese mix and so on. Sprinkle top with bell peppers and cheese. Bake 375 for 35 minutes covered with foil then uncover and bake for an additional 15 minutes. (You can opt out of using turkey and/or bell pepper, tweak it to your desire).


I hope you try these delicious recipes and if you have some different ones share them!


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