Bacon Squash Saute

6 bacon strips, diced
2 small zucchini, cut into 1/4-inch slices
2 small yellow summer squash, cut into 1/4-inch slices
1 medium onion, thinly sliced

In a large skillet, cook bacon over medium heat until crisp; remove to paper towels. Drain, reserving 2 tablespoons drippings.

In the drippings, saute the zucchini, yellow squash and onion for 6-8 minutes or until crisp-tender. Sprinkle with bacon. 

Parmesan Butternut Squash

1 butternut squash (2 1/2 lbs)
1/4 cup butter
2 cloves of garlic, finely chopped
1/4 cup panko bread crumbs
1/3 cup grated fresh Parmesan cheese
1/4 tsp salt
1/8 tsp pepper
1/4 cup chopped fresh parsley

Heat oven to 375°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. Peel, halve lengthwise and seed squash; cut into 1/2-inch-thick slices. Arrange with slices overlapping slightly in bottom of baking dish.

In a small saucepan, melt butter over medium heat. Reduce heat to low. Add garlic; cook 2 to 3 minutes, stirring frequently, until garlic is soft and butter is infused with garlic flavor. Do not let butter brown.

In small bowl, mix bread crumbs, cheese and 1 tablespoon of the butter-garlic mixture.

Brush squash slices with remaining butter-garlic mixture. Sprinkle with salt, pepper and bread crumb mixture.

Bake uncovered 30 to 40 minutes or until squash is tender when pierced with fork. Increase oven temperature to 425°F; bake 5 to 10 minutes longer or until lightly browned. Before serving, sprinkle parsley over top.

Dilly Vegetable Medly

1/4 cup olive oil
2 tbsp minced fresh basil
2 tsp dill weed
1/2 tsp salt
1/2 tsp pepper
7 small yellow summer squash, cut into 1/2" thick pieces
1lb. Yukon Gold potatoes cut into 1/2" cubes
5 small carrots, cut into 1/2" slices

In a large bowl, combine the first 5 ingredients. Add vegetables and toss to coat. Place half the vegetables on a double thickness of heavy-duty foil (about 18" square). Fold foil around vegetables and seal tightly. Repeat with remaining vegetables. Grill, covered, over medium heat for 20-25 minute or until potatoes are tender, turning once.

Cheesy Potatoes

2 lbs frozen hash browns
1 tsp salt
1/2 cup melted butter
1/2 cup chopped onion
1/4 tsp pepper
1 can cream of chicken soup
2 cups sour cream
2 cups grated cheddar

Mix all ingredients together; place in 9x13 baking pan. Top with 2 cups corn flakes and 1/4 cup melted butter.

Bake for 1 hour at 350.

Broccoli Casserole

1 can cream of mushroom soup
1 cup cheddar cheese, grated
1/4 cup milk
1/2 cup mayo
2 eggs, beaten
1/4 tsp salt
1/2 cup potato chips, crushed

Heat oven to 350.

Steam broccoli until half done. Cut into bite sized pieces and place in casserole dish. Mix remaining ingredients except potato chips. Pour over broccoli. Top with chips. Bake 45 minutes or until set.