Slice squash into thin rounds.
Prepare beaten egg(s) and seasoned flour (w/ salt and pepper) for battering.
Cover squash rounds with beaten egg, then dredge in seasoned flour, making sure they are coated thoroughly.
Cook on a baking sheet, or aluminum foil on the grill (so the squash rounds do not fall through the grates!), seasoning generously with salt and pepper on both sides until they are a nice crispy golden/brown color.
Eat as is…delicious!
References :
Summer favorite since I was a child.

INGREDIENTS
1 cup chopped carrots
1/2 cup chopped onion
1 tablespoon butter
1 cup reduced sodium chicken broth or vegetable broth
1/3 cup uncooked long grain rice
1/4 teaspoon salt
1/4 teaspoon pepper
1 medium yellow summer squash, chopped
1 medium zucchini, chopped

DIRECTIONS
In a saucepan coated with nonstick cooking spray, cook carrots and onion in butter until tender. Stir in the broth, rice, salt and pepper. Bring to a boil. Reduce heat; cover and simmer for 13 minutes.
Stir in the yellow squash and zucchini. Cover and simmer 6-10 minutes longer or until rice and vegetables are tender.

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Turkey Squash Casserole –

INGREDIENTS
1 pound ground turkey
1 tablespoon vegetable oil
2 cups sliced yellow summer squash
1 medium onion, chopped
2 eggs
1 cup evaporated milk
1 cup shredded mozzarella cheese
6 tablespoons butter or margarine, melted
1/2 teaspoon salt
1/4 teaspoon pepper
1 cup crushed saltines

DIRECTIONS
In a large skillet, cook turkey in oil over medium heat until no longer pink. Add the squash and onion. Cook until vegetables are crisp-tender; drain.
In a bowl, combine eggs, milk, cheese, butter, salt and pepper. Stir into the turkey mixture. Transfer to a greased 8-in. square baking dish. Sprinkle with the cracker crumbs. Bake, uncovered, at 375 degrees F for 35-40 minutes or until heated through.

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Skillet Squash and Potatoes –

INGREDIENTS
1 small potato, peeled and thinly sliced
1/4 cup chopped onion
1 tablespoon cooking oil
1 small yellow summer squash, sliced
1/4 teaspoon salt
1/8 teaspoon pepper
1 dash paprika

DIRECTIONS
In a covered skillet over medium-low heat, cook potato and onion in oil for 12 minutes. Add squash; cook, uncovered, for 8-10 minutes or until the vegetables are tender, stirring occasionally. Season with salt, pepper and paprika.

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Sausage Squash Skillet –

INGREDIENTS
1/2 pound bulk Italian sausage
1/4 cup chopped onion
1 medium yellow summer squash, halved and sliced
1/4 cup chicken broth
salt and pepper to taste
1/3 cup seasoned salad croutons

DIRECTIONS
In a skillet over medium heat, cook sausage and onion until the meat is no longer pink; drain. Add the squash; cook for 3-4 minutes or until tender. Stir in the broth, salt and pepper. Cook 2 minutes longer or until heated through. Sprinkle with croutons.

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Squash Stuffing Casserole –

INGREDIENTS
1/4 cup all-purpose flour
1 (10.75 ounce) can condensed cream of chicken soup, undiluted
1 cup sour cream
2 yellow summer squash, cut into 1/2-inch slices
1 small onion, chopped
1 cup shredded carrots
1 (8 ounce) package instant stuffing mix
1/2 cup butter or margarine, melted

DIRECTIONS
In a bowl, combine the flour, soup and sour cream until blended. Add the vegetables and gently stir to coat. Combine the stuffing mix and butter; sprinkle half into a 5-qt. slow cooker. Top with vegetable mixture and remaining stuffing mixture. Cover and cook on low for 4-5 hours or until vegetables are tender.

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Roasted Veggie Platter –

INGREDIENTS
1 medium sweet red pepper, cut into 1-1/2 inch pieces
1 medium red onion, cut into wedges
1 medium yellow summer squash, cut into 1/2 inch slices
1/2 pound whole fresh mushrooms
1/4 pound fresh green beans, trimmed
1/4 cup Italian salad dressing
1/4 teaspoon dried basil
1/4 teaspoon dried thyme
1/4 teaspoon dried rosemary, crushed

DIRECTIONS
Place the vegetables in a greased 15-in. x 10-in. x 1-in baking pan. Drizzle with salad dressing and sprinkle with herbs. Bake, uncovered, at 425 degrees F for 15-20 minutes or until vegetables are crisp-tender.

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Summer Squash Puffs –

INGREDIENTS
1 quart oil for frying
4 summer squash, cut into chunks.
1 medium onion, grated
2 eggs, beaten
2/3 cup all-purpose flour
2/3 cup dry corn muffin mix
2 teaspoons baking powder
3/4 teaspoon salt

DIRECTIONS
Heat the oil in a deep, heavy skillet or deep fryer to 365 degrees F (185 degrees C).
Place the squash in a pot with enough water to cover. Bring to a boil, and cook 10 minutes, or until tender. Drain, and mash.
In a bowl, mix 2 cups squash*, onion, and eggs. In a separate bowl, mix the flour, corn muffin mix, baking powder, and salt. Thoroughly blend the squash mixture into the flour mixture.
Drop the squash and flour mixture by rounded tablespoons into the hot oil, and fry until evenly brown and crisp. Drain on paper towels.

FOOTNOTE
* If you end up with more than 2 cups squash after cooking and mashing, the remainder may be reserved in the freezer.

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Summer Squash Bread –

INGREDIENTS
3 eggs, beaten
2 cups white sugar
1 cup vegetable oil
2 teaspoons vanilla extract
3 cups all-purpose flour
3 teaspoons baking powder
2 teaspoons ground cinnamon
2 teaspoons ground nutmeg
2 cups shredded summer squash

DIRECTIONS
Preheat oven to 325 degrees F (165 degrees C). Grease a 9×13 inch baking dish.
In a large bowl, use an electric mixer to beat the eggs until fluffy. Beat in the sugar, oil, and vanilla. Gradually mix in the flour, baking powder, cinnamon, and nutmeg. Fold in the squash. Transfer to the prepared baking dish.
Bake 45 minutes in the preheated oven, until a knife inserted in the center comes out clean.
References :
HAPPY COOKING!!!

Slice the squash into thick slices, then cut each slice into cubes. Place in a microwave-safe bowl with just alittle water & microwave until soft (or you can boil them in a pan on the stove). Drain off the water & put in a small baking dish. Add butter, brown sugar, & alittle maple syrup & bake @ 350 degrees for about 30-45 minutes.

Also:

Zucchini Bread

3 cups grated zucchini
3 eggs (slightly beaten)
2 c. sugar
3 c. flour
1 tsp. vanilla
1 1/2 tsp. cinnamon
2 tsp. baking powder
1 tsp. baking soda

Mix all ingredients together. Pour into two greased & floured loaf pans. Bake @ 350 degrees for one hour, or until toothpick inserted in center comes out clean.
References :

XXXX

6

Yellow Summer Squash sliced into one half inch oblong pieces

Extra Virgin Olive Oil

Sea Salt

Cracked Black Peppercorn

1
cup
Basil leaves

2
ripe
Organic Tomatoes diced and do not seed

6
cloves
Organic Garlic finely minced

1

Organic Lemon juice freshly squeezed

Preparation
Preheat grill to medium-high.

Place squash in a mixing bowl and drizzle generously with oil. Season to taste with salt and pepper and toss to coat. Lay squash on the grill and cook, turning occasionally until it softens and the edges begin to brown, 5-7 minutes.

While the squash cooks, make the dressing. Combine basil, tomatoes, garlic and lemon juice with ¼ cup olive oil and a generous pinch of salt. Stir to combine.

Remove squash from grill and arrange on a serving platter. Spoon dressing over top and serve warm.
References :

this one is my fav though hope you like it!!!!

Spring Vegetable Ragout
Prep Time
-
Cook Time
-
Serves
2
Recipe Provided By: EatingWell.com

See more from
EatingWell.com on Yahoo! Food

Ingredients4 ounces whole-wheat spaghetti
1 tablespoon extra-virgin olive oil
1 small leek, white and pale green parts only, halved, washed and thinly sliced
1 small yellow summer squash, quartered lengthwise, then cut into 1/2-inch pieces
4 ounces sugar snap peas, halved crosswise
16 grape or cherry tomatoes, halved
1/2 cup vegetable broth
2 tablespoons minced fresh basil leaves
1/4 teaspoon freshly ground pepper
3/4 cup finely grated Parmesan cheese
Nutrition InfoPer Serving

Calories: 497 kcal
Carbohydrates: 57 g
Dietary Fiber: 11 g
Fat: 20 g
Protein: 27 g
Sugars: 7 g
About: Nutrition Info

Powered by: ESHA Nutrient Database

2. Cooking Directions
Bring a large pot of water to a boil. Add spaghetti and cook until just tender, about 9 minutes or according to package directions.
Meanwhile, heat oil in a medium saucepan over medium heat. Add leek and cook, stirring frequently, until softened, about 2 minutes. Add squash and peas; cook, stirring often, until crisp-tender, about 3 minutes. Add tomatoes and broth and bring to a simmer, stirring often. Simmer until the tomatoes begin to soften, about 1 minute. Add basil and pepper; cook, stirring, until the tomatoes are juicy, 1 minute more. Remove from heat and stir in cheese.
Drain the pasta; add it to the ragout and toss well to combine.
Yield: 2 servings
References :
http://food.yahoo.com/search?tp=recipe&p=summer%2Bsquash

1 Put onion, garlic, squash, bell pepper into a large saucepan with a couple of tablespoons of olive oil. Put on high heat and brown the vegetables slightly to develop flavor. As you are browning, sprinkle either dried basil or chopped fresh basil on the vegetables. When vegetables are slightly browned, remove from heat, add the slices of cheese, and cover the pan.

2 In a separate stick-free fry pan, put the tomatoes and cook at medium hi heat for about 5 minutes, stirring occasionally. You want to let the juice from the tomatoes evaporate some. After 5 minutes, add the tomatoes to the rest of the vegetables and stir. Salt and pepper to taste.

Serves 4.
References :

1 cup chopped carrots
1/2 cup chopped onion
1 tablespoon butter
1 cup reduced sodium chicken broth or vegetable broth
1/3 cup uncooked long grain rice
1/4 teaspoon salt
1/4 teaspoon pepper
1 medium yellow summer squash, chopped
1 medium zucchini, chopped

Serves 4.

In a saucepan coated with nonstick cooking spray, cook carrots and onion in butter until tender. Stir in the broth, rice, salt and pepper. Bring to a boil. Reduce heat; cover and simmer for 13 minutes.
Stir in the yellow squash and zucchini. Cover and simmer 6-10 minutes longer or until rice and vegetables are tender.
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Summer Squash Casserole with Nuts

1 pound summer squash, sliced
1/4 cup butter
1/4 cup chopped green bell pepper
1 tablespoon white sugar
1/2 cup chopped onion
1 egg
1/2 cup mayonnaise
salt and pepper to taste
1/2 cup shredded Cheddar cheese
1/2 cup pecans, chopped
1/2 cup bread crumbs

Preheat oven to 350 degrees F (175 degrees C).
Bring a large pot of water to boil. Add squash, and cook until tender. Drain well.
Place squash in a large mixing bowl. Add butter, reserving 1/2 tablespoon, to the squash and mash well. Mix bell pepper, sugar, onion, egg, mayonnaise, salt and pepper, cheese and nuts to the mixture. Transfer the mixture to a 1-quart casserole dish. Top with bread crumbs. Dot with the reserved butter.
Bake at 350 degrees F (175 degrees C) for 35 to 40 minutes.
Serves 9.
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References :