Summer Squash Crock Recipes

SLOW-COOKER SQUASH CASSEROLE

Steps:

• Spray 5- to 6-quart slow cooker with cooking spray. In large microwavable bowl, microwave squash, onion and 1 tablespoon butter uncovered on High 10 minutes or until squash and onion are tender. Drain well.
• In slow cooker, mix squash mixture, 1 cup of the bread crumbs, 1/2 cup of the cheese, the sour cream, garlic salt, pepper and soup. In small bowl, mix remaining 1 cup bread crumbs, remaining 1/2 cup cheese and the melted butter. Sprinkle crumb mixture over squash.
• Cover; cook on Low heat setting 2 hours. Uncover; remove insert from slow cooker. Let stand 30 minutes before serving. Sprinkle with parsley.

SLOW-COOKED SUMMER SQUASH

Steps:

• Cut squash into 1/4-inch -thick slices. In a 3- or 4-qt. slow cooker, combine squash, tomatoes and green onions. Add salt, pepper and broth. Cook, covered, on low until tender, 2-1/2 - 3-1/2 hours. Remove squash with a slotted spoon., To serve, top with croutons, cheese and bacon.

EASY SLOW COOKER SQUASH

Steps:

• Place the squash and onion into a pot, and pour in enough water just to cover. Bring to a boil, cover the pot, and simmer the vegetables until tender, about 10 minutes. Do not stir. Drain the squash and onion in a colander set in the sink.
• Gently layer the cooked squash and onions, cubes of butter, and cheese food cubes in a slow cooker. Set the cooker on Low, and cook until the squash are very tender and the butter and cheese have formed a creamy sauce, about 1 hour. Do not stir.

SUMMER SQUASH CROCK

Steps:

• In skillet, cook the sausage crumbling it into small pieces. Drain grease and place in Crockpot.
• Add onions and garlic on top of meat.
• In same skillet add olive oil. Heat over medium heat. Add chopped squashes and saute for about 2 minutes. Place this layer next in the crock.
• In same skillet add broth and bring to a boil. Make sure to get up any bits of meat and veggies from bottom of skillet. Boil for one minute. Pour over squashes.
• Finally in the skillet add the can of tomatoes, cumin and red pepper. Bring to just a boil. Pour over every thing else in crockpot.
• Cover and cook in crockpot on low for 8 hours.

ROASTED PARMESAN SUMMER SQUASH

Steps:

• Heat oven to 400 F. Slice squash lengthwise and place on a rimmed baking sheet. Mix olive oil and Parmesan in a small bowl. Using a small spoon spread a dollop of the mixture onto the flat surface of the squash. Roast for 25-30 minutes until cheese is slightly brown.
• Enjoy hot, cold, or room temperature.

SLOW COOKER YELLOW SQUASH CASSEROLE

Steps:

• In large heat-safe bowl, add squash, onion, water and heat in microwave until partially tender (about 5 minutes). The squash should still be holding its round shape.
• Drain well to remove all the excess liquid.
• In a medium-size mixing bowl, add sour cream, butter, cream of mushroom soup, salt, pepper, garlic powder, onion powder, Italian seasoning (optional), breadcrumbs, cheddar cheese and mix until combined.
• Fold in the drained squash and onions. Don't over-mix.
• Transfer this mixture to a greased crockpot (6 quart or larger) gently and spread it evenly.
• In another mixing bowl, make topping by mixing together breadcrumbs, Ritz crackers, cheddar cheese, butter.
• Sprinkle this topping on top of the squash mixture.
• Cover and cook on Low heat for 2-3 hours or until squash is tender.
• Optional step: Remove lid and broil in oven for 5 minutes or until topping is crispy and golden brown.
• Remove from oven and garnish with roughly chopped fresh parsley if you like. Enjoy!