Transform your garden bounty into a rich, creamy, and utterly irresistible side dish with this incredible Creamy Zucchini and ...

Zucchini - skip peeling the zucchini. I like to use two types of zucchini but feel free to substitute one with yellow squash.; Herbs - oregano, and thyme (a blend of fresh and dried herbs for ...

Reasonably priced and local, zucchini has for so long monopolized the summer squash mindset, that seed companies now offer multiple, yellow-skinned zucchini varieties with monikers like Burbee’s ...

Preheat the oven to 400 degrees and spray an 8x8 baking dish with non-stick spray. Slice the zucchini and/or squash so they are pretty thin. Squash Casserole with Parmesan In a skillet, heat a bit ...

3 large eggs, beaten. 2 ounces cream cheese. Instructions. Heat oven to 350 degrees. Butter a 9-inch pie plate. In a large skillet, melt the butter over medium heat.

Add mixture to bowl with squash, then add 4 oz. sharp white cheddar, grated (about 1 cup), ⅓ cup finely grated Parmesan, 1 Tbsp. thyme leaves, and ½ tsp. freshly ground black pepper; stir ...

Cheesy Filling. Add cream cheese, garlic, thyme, pepper, and Parmesan cheese to a bowl. Beat with an electric mixer until well combined and smooth, about 1 minute.

On the Food Network website, more than 550 recipes pop up in a search for "yellow squash." Choices more than quadruple to 2,300-plus when inquiring for zucchini options.

Preparation 1. Preheat the oven to 425 F and bring a large pot of water to a boil. Heavily salt the water, add the pasta and cook according to the package instructions.

Heat the olive oil in a 10-inch skillet over medium heat. Swirl to coat the pan and cook the onion and garlic, stirring frequently, until softened and just beginning to brown, about 6 to 8 minutes.