Okay - here's one that will make the gourmets on the forum run and hide.... but I love the stuff! The "recipe" comes from my BFF Lynn (a Texas girl through and through) and she "learnt" it from her mom....... Slice a big onion into thin rings and saute in butter until soft. Layer sliced yellow squash, a bit of onion and slices of orange American cheese until your casserole is full. Bake at 350 until everything is soft (about 35 - 45 min depending on how deep you layered it). OMG - it is HEAVEN!

I've been collecting them lately, here are some you can try. I had more but accidentally deleted them :^( Zucchini with Lemony Crumbs Serves 4 Active time: 20 minutes Start to finish: 40 minutes 2 lb zucchini, coarsely grated 3/4 stick unsalted butter, divided 1 1/2 cups coarse breadcrumbs (from day old baguette) 1 1/2 tsp grated lemon zest 1 tsp chopped thyme 2 garlic cloves, minced Toss zucchini with 3/4 tsp salt in a colander set over a bowl and let drain 20 minutes. Squeeze handfuls of zucchini in a kitchen towel to remove excess moisture. Melt 3 Tbsp butter in a 12-inch heavy skillet over medium heat, then cook breadcrumbs, zest, thyme and 1/8 tsp salt, stirring until crumbs are golden, about 4 minutes. Transfer to a bowl and wipe out skillet, then cook garlic in remaining 3 Tbsp butter over medium-high heat, stirring, until fragrant, about 30 seconds. Add zucchini and sauté until softened slightly, 2 to 3 minutes. Serve zucchini topped with breadcrumbs. Grilled Zucchini Pepper Salad Serves 4 Active time: 20 minutes Start to finish: 1 hour 1 1/2 lb zucchini, cut lengthwise into 1/4" thick slices 2 red bell peppers, quartered 1/4 cup extra virgin olive oil, divided 2 Tbsp balsamic vinegar 2 tsp packed light brown sugar 2 Tbsp chopped basil Prepare grill for direct-heat cooking over medium-hot charcoal (medium-high heat for gas) or heat a 2-burner grill pan over medium heat until hot. Toss vegetables with 2 Tbsp oil, 1/2 tsp salt, and 1/4 tsp pepper. Grill, turning occasionally, until tender, 6 to 8 minutes total. If using grill pan, grill in batches, 10 to 15 minutes per batch. Transfer peppers to a bowl and let stand, covered, 10 minutes. Peel peppers and cut into 1-inch pieces. Cut zucchini crosswise into 1-inch pieces. Whisk together vinegar, brown sugar, 1/4 tsp salt, 1/8 tsp pepper and remaining 2 Tbsp oil in a large bowl. Stir in vegetables and basil. Let stand 15 minutes for flavors to blend. Zucchini Lime Slushee Makes 4 drinks Active time: 10 minutes Start to finish: 10 minutes 2 medium zucchini, chopped 1/2 cup superfine granulated sugar 1/4 cup fresh lime juice 3 cups ice cubes zucchini slices for garnish Purée zucchini with sugar, lime juice, and 1/8 tsp salt in a blender. Add ice and blend until ice is finely crushed. Serve in 10-oz glasses. Zucchini Whoopie Pies Makes 12 (dessert) Active time: 30 minutes Start to finish: 1 hour FOR CAKES: 2 cups coarsely grated zucchini (10 ounces) 2 1/2 cups all-purpose flour 1 1/2 teaspoons baking soda 1 1/2 teaspoons ground cinnamon 3/4 teaspoon ground ginger 1/2 teaspoon ground nutmeg 1/2 teaspoon salt 3/4 cup well-shaken buttermilk 1 teaspoon pure vanilla extract 1 stick unsalted butter, softened 1 cup packed light brown sugar 1 large egg 1 cup walnuts (4 ounces), chopped FOR FILLING: 1 (8 ounce) package cream cheese, softened 1/2 stick unsalted butter, softened 1 1/2 cups confectioners' sugar 1 teaspoon pure vanilla extract Scant 1/2 teaspoon salt MAKE CAKES: 1. Preheat oven to 350 degrees F with racks in upper and lower thirds. Butter 2 large baking sheets. 2. Squeeze handfuls of zucchini wrapped in a kitchen towel to remove moisture. 3. Whisk together flour, baking soda, spices, and salt until combined. Whisk together buttermilk and vanilla in a small bowl 4. Beat together butter and brown sugar in a large bowl with an electric mixer at medium-high speed until pale and fluffy, about 5 minutes. Add egg and beat until combined well. 5. At low speed, mix in flour and buttermilk mixtures alternately in batches, beginning and ending with flour mixture and mixing until smooth. Mix in zucchini and walnuts until just incorporated. 6. Spoon 1/4 mounds of batter 2 inches apart on baking sheet. Bake, switching positions of sheets halfway through, until tops are puffed and golden and spring back when touched,18 to 22 minutes. Transfer with a spatula to a rack to cool completely. MAKE FILLING: 1. Beat together cream cheese, butter, confectioners' sugar, vanilla, and salt with cleaned beaters at medium-high speed until smooth, about 3 minutes. ASSEMBLE PIES: 1. Spread a rounded 2 Tbsp filling on flat sides of half of cakes and top with remaining cakes. Note: Whoopie pies keep, chilled in an airtight container, 3 days. Bring to room temperature before serving. ZUCCHINI BROWNIES TIME: Prep: 20 min. Bake: 35 min. + cooling: 1 cup butter, softened 1\-1/2 cups sugar 2 eggs 1/2 cup plain yogurt 1 teaspoon vanilla extract 2\-1/2 cups all\-purpose flour 1/4 cup baking cocoa 1 teaspoon baking soda 1/2 teaspoon salt 2 cups shredded zucchini FROSTING: 2/3 cup semisweet chocolate chips 1/2 cup creamy peanut butter In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in yogurt and vanilla. Combine the flour, cocoa, baking soda and salt; gradually add to creamed mixture. Stir in zucchini. Pour into a greased 13\-in. x 9\-in. baking pan. Bake at 350° for 35\-40 minutes or until a toothpick inserted near the center comes out clean. For frosting, in a small saucepan, combine chocolate chips and peanut butter. Cook and stir over low heat until smooth. Spread over warm brownies. Cool on a wire rack. Cut into bars. Yield: about 1\-1/2 dozen. http://www.tasteofhome.com/recipes/Zucchini-Brownies?pmcode=SL981VH05M&_mid=236200&_rid=236200.220100.28120 ~~~~~~~~~~~~~~~~~~~~~ Zucchini Bread 3 eggs 3/4 C vegetable oil 2 C sugar 2 tsp vanilla 2 C shredded zucchini (1 \- 2 good size ones) 1 \- 8\-oz can crushed pineapple, drained 3 C all\-purpose flour 2 tsp baking soda 1/2 tsp salt 1 1/2 tsp cinnamon 1/2 tsp baking powder 3/4 tsp nutmeg 1 C chopped nuts 1 C raisins Mix first 6 ingredients together. Sift together flour, soda, salt, cinnamon, baking powder, and nutmeg (if youre using nutmeg). Add remaining ingredients. Mix all together. Baking options: Pour into two 4? X 8? well\-greased loaf pans and bake at 350 for an hour. Or Pour into four to six well greased mini loaf pans and bake at 350 for about thirty minutes, or until centers are no longer soft.

This one garners high ratings. You could omit the breadcrumbs. I don't know about the mushroom soup. Have you had one using it? Here is a link that might be useful: Squash Gratin

This was from an earlier post. Time to make this again. I have an abundance of yellow squash right now so here is a recipe I tried yesterday. It was very good. I will make it again. I couldn't find the instant corn bread stuffing mix so I used a small box of corn bread muffin mix with Stove Top Savory Stuffing and that is what I will use again next time. I also used more cheese for the topping. Everyone went back for more. Squash Stuffing Casserole 3/4 cups water 1/4 tsp salt 6 cups sliced yellow summer squash 1 small onion sliced 1 can condensed cream of mushroom soup, undiluted 1 cup sour cream 1 pkg instant corn bread stuffing mix 1 can 4 ounce chopped green chilies salt and pepper to taste 1 cup shredded cheddar cheese In a large saucepan, bring water and salt to a boil. Add the squash and onion. Reduce the heat; cover and cook until the squash is crisp-tender, about 6 minutes. drain well; set aside. In a bowl, combine soup, sour cream, stuffing and the contents of the seasoning packet, chilies, salt and pepper, mix well. Fold in the squash mixture. Pour into a greased shallow 2-qt baking dish. Sprinkle with cheese. Bake uncovered at 350 for 25 to 30 minutes or until heated through. If you have any leftovers they can be frozen. Casserole Cooking Taste of Home Books