Grilled Yellow Squash

This is a tasty way to use up all the yellow squash you have pouring out of your garden every summer. I also do this same thing with zucchini.

Ingredients

• 4 medium yellow squash

• ½ cup extra virgin olive oil

• 2 cloves garlic, crushed

• salt and pepper to taste

Directions

• Step 1

  Preheat the grill for medium heat.

• Step 2

  Cut the squash horizontally into 1/4 inch to 1/2 inch thick slices so that you have nice long strips that won't fall through the grill.

• Step 3

  Heat olive oil in a small pan, and add garlic cloves. Cook over medium heat until the garlic starts to sizzle and become fragrant. Brush the slices of squash with the garlic oil, and season with salt and pepper.

• Step 4

  Grill squash slices for 5 to 10 minutes per side, until they reach the desired tenderness. Brush with additional garlic oil, and turn occasionally to prevent sticking or burning.

Zucchini Patties

These cheesy zucchini patties are easy to make and an excellent way to use up that abundance of zucchini from the garden.

Ingredients

• 2 cups grated zucchini

• 2 eggs, beaten

• ½ cup all-purpose flour

• ½ cup grated Parmesan cheese

• ½ cup shredded mozzarella cheese

• ¼ cup chopped onion

• salt to taste

• 2 tablespoons vegetable oil

Directions

1. Place zucchini, eggs, flour, Parmesan cheese, mozzarella cheese, onion, and salt in a medium bowl; stir until well combined.

2. Heat oil in a skillet over medium-high heat.

3. Scoop tablespoonfuls of zucchini mixture into hot oil and fry, working in batches, until golden brown, about 2 minutes per side.

Air Fryer Grilled Peaches

Grilling peaches in an air fryer is a delightful way to elevate the taste of this summer fruit. The air fryer brings out the natural sweetness of the peaches while adding a touch of caramelization to their tender flesh.

Ingredients

• ¼ cup quick-cooking oats

• 2 tablespoons melted butter

• 2 teaspoons brown sugar

• 1 teaspoon ground cinnamon

• 1 teaspoon vanilla extract

• 3 medium peaches, halved and pitted

Directions

1. Preheat the air fryer to 350 degrees F (175 degrees C).

2. Combine oats, butter, brown sugar, cinnamon, and vanilla in a small bowl. Set aside.

3. Spoon out some of the flesh of the peaches. Place peaches skin side up into the air fryer basket. Air fry for 5 minutes. Turn peaches over and spoon 1/2 tablespoon of the oat mixture into each cavity. Air fry until oats are golden brown and crispy, 2 to 3 minutes more.

Perfect Summer Fruit Salad

This fruit salad is perfect for a backyard bbq or any occasion. There are never leftovers! This is one of my favorite fruit salad recipes, as I think the citrusy sauce really makes it.

Ingredients

Sauce:

• ⅔ cup fresh orange juice

• ⅓ cup fresh lemon juice

• ⅓ cup packed brown sugar

• ½ teaspoon grated orange zest

• ½ teaspoon grated lemon zest

• 1 teaspoon vanilla extract

Salad:

• 2 cups cubed fresh pineapple

• 2 cups strawberries, hulled and sliced

• 3 kiwi fruit, peeled and sliced

• 3 bananas, sliced

• 2 oranges, peeled and sectioned

• 1 cup seedless grapes

• 2 cups blueberries

Directions

1. For the sauce: Bring orange juice, lemon juice, brown sugar, orange zest, and lemon zest to a boil in a saucepan over medium-high heat. Reduce heat to medium-low and simmer until slightly thickened, about 5 minutes. Remove from heat and stir in vanilla extract. Set aside to cool.

2. For the salad: Layer fruit in a large, clear glass bowl in this order: pineapple, strawberries, kiwi fruit, bananas, oranges, grapes, and blueberries. Pour cooled sauce over fruit; cover and refrigerate for 3 to 4 hours before serving.

Grilled Sausage with Potatoes and Green Beans

Grilled sausage with tender red potatoes, onion, and green beans. This recipe is easy to cook in a foil packet on the grill. Plus, clean-up is easy.

Ingredients

• ¾ pound fresh green beans, trimmed and halved

• ½ pound red potatoes, quartered

• 1 large onion, sliced

• 1 pound smoked sausage, cut into 1 inch pieces

• 1 teaspoon salt

• 1 teaspoon ground black pepper

• 1 teaspoon vegetable oil

• 1 teaspoon butter

• ⅓ cup water

Directions

1. Preheat an outdoor grill for high heat.

2. Place green beans, red potatoes, onion, and sausage on a large sheet of foil. Season with salt and pepper, sprinkle with oil, and top with butter. Tightly seal foil around the ingredients, leaving only a small opening. Pour water into the opening, and seal.

3. Place foil packet on the preheated grill. Cook 20 to 30 minutes, turning once, until sausage is browned and vegetables are tender.

Squash Casserole

When summer squash season rolls around and you need a way to use up your yellow squash bounty, what better dish to make than a creamy, cheesy, and buttery squash casserole? This classic combines fresh squash and onion with a creamy sauce and a crunchy cracker-Cheddar cheese topping.

Ingredients

• 4 cups sliced yellow squash

• ½ cup chopped onion

• ¼ cup water, or more as needed

• 35 buttery round crackers, crushed

• 1 cup shredded Cheddar cheese

• 2 eggs, beaten

• ¾ cup milk

• ¼ cup butter, melted

• 1 teaspoon salt

• ground black pepper to taste

• 2 tablespoons butter

Directions

• Step 1

  Preheat oven to 400 degrees F.

• Step 2

  Place squash and onion in a large skillet over medium heat. Pour in water. Cover, and cook until squash is tender, about 5 minutes. Drain well, and place in a large bowl.

• Step 3

  Mix cracker crumbs and cheese together in a medium bowl. Stir half of the cracker mixture into the cooked squash and onions.

• Step 4

  Mix eggs and milk together in a small bowl, then add to squash mixture.

• Step 5

  Stir in 1/4 cup melted butter, and season with salt and pepper. Spread into the prepared baking dish. Sprinkle with remaining cracker mixture, and dot with 2 tablespoons butter.

• Step 6

  Bake in the preheated oven until lightly browned, about 25 minutes.