Best 8 Summer Squash With Eggs Recipes

SKILLET EGGS WITH SUMMER SQUASH HASH

Steps:

• Shred the zucchini and yellow squash and place in large colander. Stir in salt; let stand in sink 30 minutes to drain. Rinse gently to remove excess salt; squeeze squash mixture to remove as much liquid as possible. Set aside.
• In 12-inch nonstick skillet, heat oil over medium-high heat. Cook onion in oil 2 minutes, stirring frequently. Stir in squash mixture. Cook 8 minutes, stirring occasionally, until vegetables are crisp-tender. Add tomato, ham, dill and lemon peel. Cook and stir 1 minute longer. Reduce heat to medium.
• Spread squash mixture evenly in skillet. Make 4 (2 1/2-inch-wide) indentations in mixture with back of spoon. Break eggs, one at a time, into custard cup or saucer; pour into indentations. Sprinkle eggs with pepper. Cover; cook 8 to 10 minutes or until whites and yolks are firm, not runny.

SQUASH, EGG, AND CHEESE CASSEROLE

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Heat vegetable oil in a large skillet over medium heat, and cook the summer squash and onion until tender, about 10 minutes. Stir occasionally.
• While the squash are cooking, mix together the eggs, milk, 1 cup of Cheddar cheese, sugar, flour, salt, and black pepper in a large bowl. Stir in the squash mixture and melted butter; turn into a 2-quart casserole dish. Top with the remaining 2 cups of Cheddar cheese.
• Bake in the preheated oven until the casserole is set and the cheese topping is crisp and starting to brown, 35 to 45 minutes. Allow to stand for 15 minutes before serving.

SKILLET EGGS WITH SQUASH

Steps:

• Grate the squash into a colander using the large holes of a box grater (or use a food processor fitted with the shredding attachment). Toss with 1 tablespoon salt, then let drain in the sink, 30 to 40 minutes. Squeeze the squash to remove as much liquid as possible.
• Preheat the oven to 375 degrees F. Heat the olive oil in a large ovenproof skillet over medium-high heat. Set aside 3 tablespoons scallion greens. Add the remaining scallions (white and green parts), the jalapeno, and salt to taste and cook until the scallions are soft, about 3 minutes. Add the shredded squash and cook, stirring occasionally, until tender, about 7 minutes. Stir in the parsley, nutmeg, and pepper to taste. Cook until the mixture is slightly dry, about 1 more minute. Remove from the heat and let cool, 5 minutes.
• Spread the squash evenly in the skillet. Make six 2 1/2-inch-wide indentations in the mixture with the back of a spoon; put 1/2 teaspoon butter in each one. One at a time, crack each egg into a small bowl and pour into an indentation. Season with salt and pepper, and sprinkle with the cheese.
• Transfer the skillet to the oven and bake until the egg whites are set and the yolks are cooked to desired doneness, 10 to 12 minutes. Scatter the reserved scallion greens on top.

MAKEOVER SUMMER SQUASH CASSEROLE

Steps:

• Place squash in a large saucepan or Dutch oven; add 1 in. of water. Bring to a boil. Reduce heat; cover and simmer for 5-6 minutes or until crisp-tender. Drain and set aside. , In a large nonstick skillet, saute onions in 1 tablespoon butter until tender. Add garlic; saute 1 minute longer. Add squash; stir gently to combine. Transfer to a 13x9-in. baking dish coated with cooking spray. , In a large bowl, combine the flour, eggs, egg whites, milk, cheese, salt and pepper. Pour over squash mixture. Bake, uncovered, at 350° for 40 minutes. , Melt remaining butter; toss with cracker crumbs. Sprinkle over casserole; bake 5 minutes longer or until crumbs are golden brown and a knife inserted in the center comes out clean. Let stand for 10 minutes before serving.

SEARED SUMMER SQUASH AND EGG TACOS

Steps:

• Heat a heavy skillet (preferably cast-iron) over medium-high heat. Add the olive oil and the onion and cook, stirring, until the onion begins to color, about 3 minutes. Add the zucchini and cook, stirring, until it is lightly colored and tender, about 5 minutes. Add the garlic, chili and salt to taste and stir together for about 30 seconds to a minute, until fragrant. Reduce the heat to low.
• Beat the eggs and season with salt and pepper. Add to the zucchini mixture along with the cilantro. Cook, stirring, until the eggs are set. Fill the warm tortillas and serve.

ROASTED SQUASH WITH CHERRY TOMATOES AND EGGS

Steps:

• Preheat oven to 425 degrees with racks in upper and lower thirds. Line 2 baking sheets with foil. Rub squashes all over with 1 tablespoon oil. Season with salt and thyme leaves, then place, cut-sides down, on a baking sheet. Add thyme sprigs. Place on upper rack; roast 10 minutes.
• Meanwhile, toss tomatoes in remaining 1 tablespoon oil; season with salt. Spread on second sheet in a single layer. Place on lower rack; roast until tomatoes are beginning to collapse and squashes are tender, 20 to 25 minutes more.
• Remove tomatoes. Turn squashes cut-sides up and roast 5 minutes more. If hollowsin squashes are large enough, spoon a tomato or two into each. Spoon 1/2 teaspoon chile paste into each hollow, then crack an egg into each; season with salt. Bake until whites are set but still a bit wobbly and yolks are soft, 12 to 15 minutes. (Start checking for donenessat early end of range, removing squashes with cooked eggs as they're done.) Let stand 3 minutes, then serve, with more chile paste and roasted tomatoes, and seasoned with pepper.

SUMMER SQUASH WITH EGGS

Steps:

• VERSION #1: Trim the ends off the squash and grate using a box grater or a food processor with the grating attachment. Combine with 1 tablespoon salt in a colander and let drain in the sink for 30 minutes. Squeeze as much liquid as possible from the grated squash. Add the squash to the skillet along with the tomatoes. Cook, stirring occasionally, until the mixture is tender and no longer releasing liquid, about 10 minutes. Proceed with recipe in Step #3.
• VERSION #2 (my change): Trim the ends off the squash. Dice the [unpeeled] summer squash into 1/2" cubes. Cut the zucchini and crookneck into 1" slices. In a skillet, heat 2 tablespoons olive oil over medium heat. Add the diced summer squash to the pan and saute until lightly browned, about 5 minutes. Next add the shallots, garlic, and paprika and cook, stirring, until just tender and fragrant. Reduce heat to medium-low then stir in the tomatoes. Cook, stirring occasionally, until the mixture is tender and no longer releasing liquid, about 8-10 minutes. If mixture starts to dry out too much, reduce heat. Proceed with recipe in Step #3.
• Remove skillet from heat and stir in 1/4 cup of the basil.
• Smooth the mixture evenly in the skillet and make four wells using the back of a spoon. Pour 1/2 teaspoon olive oil in each well. One at a time, crack an egg into a small bowl and pour into one of the wells. Sprinkle salt, pepper, and paprika over each egg. Arrange small bits of the chevre around and in between the eggs.
• Cover and cook over low-medium heat until egg whites are set and yolks are still soft, about 10 minutes. I checked the eggs after 5 minutes, then cooked them another 2 minutes for our preference.
• Garnish eggs with basil and serve with crusty bread. A simple green salad and lightly seasoned black beans made the meal complete. I threw together a quick arugula salad. You could also serve the squash and eggs over raw greens as a suggestion.

SUMMER SQUASH OMELET

Steps:

• In small saucepan over medium heat, stir together all of the filling ingredients.
• Cover and cook just until vegetables are crisp-tender, about 3 to 4 minutes. Uncover.
• Cook until liquid is evaporated.
• Cover to keep warm and set aside while preparing omelets.
• In small bowl, beat together eggs, water, cheeses and seasonings until blended.
• In 7 to 10-inch omelet pan or nonstick skillet over medium-high heat, heat 1 teaspoon of the butter until just hot enough to sizzle a drop of water.
• Pour in 1/2 cup of the egg mixture. (the mixture should set immediately at edges.)
• With a spatula, carefully push cooked portions at edges toward center so uncooked portions can reach the hot pan surface, tilting pan and moving cooked portions as necessary.
• When top is setting and no visible liquid egg remains, fill with half of the reserved vegetable mixture.
• With spatula, fold omelet in half, or roll.
• Invert onto plate with a quick flip of the wrist or slide from pan onto plate. Keep warm.
• Repeat with remaining egg and vegetable mixtures for second omelet.
• Serve and enjoy!