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Combine batter ingredients in a large bowl and gently stir in parboiled squash and onions. Pour squash mixture into a greased 8x8-in pan or dish. Bake according to directions in recipe below. Two slices of bread will make 1 cup fresh breadcrumbs. If using dried breadcrumbs, use only 2/3 cup.

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Step 3. Combine zucchini mixture, rice, cheddar cheese, sour cream, 2 tablespoons Parmesan cheese, breadcrumbs, salt, pepper, and eggs in a bowl; stir gently. Spoon mixture into a 13 x 9-inch baking dish coated with cooking spray; sprinkle with 2 tablespoons Parmesan cheese. Bake at 350° for 30 minutes or until bubbly.

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Dice yellow squash into 1 inch pieces. Add to a skillet and add water to just cover squash. Bring to a boil, and cook until fork tender; drain. Return the cooked squash to the skillet, and add the remaining ingredients, starting with the butter allowing it to melt from the heat of the squash.

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Preheat oven to 350 degrees. Grease a 2 quart casserole dish with the butter. Using half the squash, arrange the slices in a single layer on the bottom of the casserole. Spread half of the wild rice over the squash, and sprinkle with salt and pepper. Layer the remaining squash slices, followed by the rest of the wild rice, and again season with.

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Preheat oven to 400˚F. Add butter and olive oil to a Dutch Oven or heavy ovenproof pot and set over medium-high heat. Add onion and cut up squash to the hot oil; cook for 4 minutes, stirring frequently. Stir in the garlic and thyme; continue to cook for 20 seconds or until fragrant.

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Preheat the oven to 350 degrees F. Add the oil in a large skillet set to medium heat. Add the squash and butter. Cook until soft about 7-8 minutes. Pour the squash into a large bowl. Stir in the Parmesan cheese, 1 cup of the cheddar cheese, sour cream, Italian seasoning. Add garlic salt and pepper to taste.

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Wash, trim and slice yellow squash. Peel and chop onion in medium-sized dice. Chop bell pepper in medium-sized dice. Place squash, onion and bell pepper in pot. Cover with water and add salt to the cooking water. Cover the pot and cook on medium heat until the squash is fork tender. While the squash is cooking, shred/chop the carrots.

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In a large bowl, whisk together the eggs, sour cream, mayonnaise, cheddar and gruyere, thyme, ½ teaspoon salt and pepper. Gently fold in the partially cooked squash and onions. Spoon into the prepared baking dish. În a small bowl or measuring cup, melt the butter and add crushed crackers, parmesan and parsley.

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Place the squash mixture in one large 9 x 12 x 2-inch casserole dish or two 8 x 8 x 2-inch casserole dishes. At this point, the squash can be covered with aluminum foil and stored in the fridge for up to 24 hours or frozen. Preheat the oven to 350 degrees. Sprinkle the crushed crackers over the top of the casserole.

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In a small bowl, combine yogurt, eggs, garlic, salt, garlic powder, and black pepper. Pour sauce over rice and veggies in the bowl and stir to combine. Pour rice and veggie mix into the baking dish and smooth out the top. Bake for 1 hour, broiling for the last 3-5 minutes to brown the top. Dig in!

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Cook 15 minutes or until rice is tender. Meanwhile, heat remaining butter over medium heat in a small skillet. Add summer squash and garlic and cook just until squash is tender, about 5 minutes. Once rice is cooked, stir in cooked squash, tomato, parmesan cheese, and salt & pepper to taste. Cover and let rest 5 minutes.

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Cover and bake for 20 minutes. Step. 3 Combine the melted butter, cracker pieces, and parmesan cheese in a small bowl. Sprinkle in an even layer all over the top of the casserole. Step. 4 Return to the oven for 25 to 30 minutes more, until the crackers are golden brown and the edges are bubbly.

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Instructions. Preheat oven to 400 degrees F. Coat a 9×9 square baking dish with nonstick spray; set aside. Using a mandolin (if possible) slice the squash into 1/8-inch thin rounds; transfer to a large bowl. In a large skillet, sauté bacon over medium heat until starting to get crispy, about 6 minutes.

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Combine squash, onion and broth in a Dutch oven over high heat; bring to a boil. Cover, reduce heat and simmer for 20 minutes or until tender. Drain; partially mash with a potato masher. To Dutch oven, add cauliflower rice, cheddar cheese, sour cream, 2 Tablespoons Parmesan cheese, ¼ cup pork panko or bread crumbs, salt, pepper and eggs; stir.

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Add the bacon grease to a large skillet over medium heat. Once melted add the onions and squash. Season with the salt and pepper. Cook, stirring occasionally, until the squash is tender, but not mushy - about 10 minutes. Drain the squash mixture well in a colander to remove excess liquid. .

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1. Preheat your oven to 350 degrees Fahrenheit and grease your casserole dish. 2. Saute the squash and onion in butter until tender, about 10 minutes. Drain excess grease. 3. Mash the squash and onion with the cheeses, sour cream, and salt & pepper. 4. Pour the squash mixture into the greased casserole dish.