HERBED SUMMER SQUASH
Provided by Food Network Kitchen
Time 20m
Number Of Ingredients 0
Steps:
- Saute 1 1/2 pounds diced yellow squash in butter over medium-high heat, 1 minute. Add 1/2 cup chicken broth, 2 sprigs thyme, and salt to taste; bring to a simmer. Reduce the heat to medium low; partially cover and cook, stirring occasionally, until tender, about 8 minutes. Uncover; cook 2 more minutes. Stir in chopped parsley and salt and pepper to taste.
SPICY SUMMER SQUASH WITH HERBS
Provided by Food Network Kitchen
Categories side-dish
Time 25m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Heat the oil in a large nonstick skillet over medium-high heat. Add the squash, jalapenos, onions, vinegar, 3/4 teaspoon salt and pepper to taste and stir to combine. Cover and cook until the squash starts to brown, stirring twice during cooking, about 6 minutes.
- Remove the lid and continue to cook, stirring occasionally, until the squash is nicely browned and tender, another 6 minutes. Add the sage and garlic and cook for 1 minute. Season with salt to taste. Stir in the chives, transfer to a bowl or platter and serve.
Nutrition Facts : Calories 87 calorie, Fat 6 grams, SaturatedFat 1 grams, Cholesterol 0 milligrams, Sodium 133 milligrams, Carbohydrate 8 grams, Fiber 2 grams, Protein 2 grams, Sugar 5 grams
HERBED SUMMER SQUASH AND POTATO TORTE WITH PARMESAN
An unsual side dish or main dish for a light luncheon. I imagine you can substitute zucchini for the yellow crookneck squash.
Provided by yooper
Categories Lunch/Snacks
Time 1h35m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 375.
- Butter 2 8-inch diameter cake pans.
- Set aside 1/4 cup sliced green onions.
- Toss remaining green onions, cheese, flour thyme, salt and pepper in medium bowl to blend.
- Layer 1/6 of potatoes in concentric circles in bottom of 1 prepared pan, overlapping slightly.
- Layer 1/4 of squash in concentric circles atop potatoes.
- Drizzle with 1 teaspoon oil.
- sprinkle with 1/6 of cheese mixture.
- Repeat with 1/6 of potatoes, then 1/4 of squash and 1 teaspoon oil.
- Sprinkle with 1/6 of cheese mixture.
- Top with 1/6 of potatoes.
- Drizzle with 1 teaspoon oil.
- Sprinkle with 1/6 of cheese mixture and press gently to flatten.
- Repeat procedure with second cake pan and remaining potatoes, squash, oil, and cheese mixture.
- Cover pans with foil.
- Bake until potatoes are almost tender, about 40 minutes.
- Remove foil, bake uncovered until tortes begin to brown and potatoes are tender, about 25 minutes longer.
- Cut each torte into wedges.
- sprinkle wedges with 1/4 cup green onions and serve.
HERB ROASTED SUMMER SQUASH
Make and share this Herb Roasted Summer Squash recipe from Food.com.
Provided by ceruleanseven
Categories Vegetable
Time 20m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Combine first 7 ingredients in large bowl. Add a bit of onion if you like.
- Drizzle with olive oil and toss.
- Place vegetables in a single layer in a greased baking pan.
- Baked, uncovered at 450 for 10-15 minutes or until lightly brown and tender.
Nutrition Facts : Calories 59.8, Fat 3.8, SaturatedFat 0.6, Sodium 157.3, Carbohydrate 6.4, Fiber 1.9, Sugar 1.9, Protein 1.8
HERB ROASTED SQUASH
Herbs are stirred into butter, then spread on bread; it gives this grilled cheese great flavor. You'll love this twist on a traditional favorite.
Provided by Taste of Home
Categories Side Dishes
Time 20m
Yield 4 servings.
Number Of Ingredients 9
Steps:
- In a large bowl, combine the first eight ingredients. Drizzle with oil and toss to coat. , Place vegetables in a single layer in a greased 15x10x1-in. baking pan. Bake, uncovered, at 450° for 10-15 minutes or until lightly browned and tender, stirring once.
Nutrition Facts : Calories 63 calories, Fat 4g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 154mg sodium, Carbohydrate 7g carbohydrate (4g sugars, Fiber 2g fiber), Protein 2g protein.
HERBED SUMMER SQUASH AND POTATO TORTE WITH PARMESAN
Categories Potato Bake Vegetarian Parmesan Squash Summer Bon Appétit
Yield Makes 8 servings
Number Of Ingredients 9
Steps:
- Preheat oven to 375°F. Butter two 8-inch-diameter cake pans. Set aside 1/4 cup sliced green onions. Toss remaining green onions, cheese, flour, thyme, salt and pepper in medium bowl to blend.
- Layer 1/6 of potatoes in concentric circles in bottom of 1 prepared pan, overlapping slightly. Layer 1/4 of squash in concentric circles atop potatoes. Drizzle with 1 teaspoon oil. Sprinkle with 1/6 of cheese mixture. Repeat with 1/6 of potatoes, then 1/4 of squash and 1 teaspoon oil. Sprinkle with 1/6 of cheese mixture. Top with 1/6 of potatoes. Drizzle with 1 teaspoon oil. Sprinkle with 1/6 of cheese mixture and press gently to flatten. Repeat procedure with second cake pan and remaining potatoes, squash, oil, and cheese mixture.
- Cover pans with foil. Bake until potatoes are almost tender, about 40 minutes. Remove foil; bake uncovered until tortes begin to brown and potatoes are tender, about 25 minutes longer. (Can be made 6 hours ahead. Cool. Cover with foil and chill. Rewarm, covered with foil, in 350°F oven until heated through, about 30 minutes.)
- Cut each torte into wedges. Sprinkle wedges with 1/4 cup green onions; serve.
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RECIPE: SUMMER SQUASH WITH FRESH HERBS | WHOLE FOODS …
From wholefoodsmarket.com
Servings 1.5Calories 25 per servingTotal Time 20 mins
- Add squash and herbs and cook, stirring occasionally, until golden brown and tender, about 5 minutes.
- Lower heat to medium-low and cook, stirring occasionally, until very soft, about 5 minutes more.
23 SUMMER SQUASH RECIPES - THE SPRUCE EATS
From thespruceeats.com
Occupation Food Writer And Cookbook AuthorPublished 2019-05-01Estimated Reading Time 5 mins
- Baked Zucchini and Tomatoes With Cheese. Fresh tomatoes and zucchini are sliced and topped with cheese before being baked until tender and melty. It's a summertime casserole that's especially good served with crusty bread or over pasta.
- Grilled Zucchini and Summer Squash. A super simple side dish, grilled squash is peak summertime eats. Use any kind of zucchini or yellow squash as long as it is easy to cut into strips.
- Spiralized Summer Squash With Garlic and Basil. Pull out your spiralizer for this light and tasty dish. Cut into thin strips, summer squash plays the part of pasta pretty convincingly.
- Baked Panko and Parmesan Zucchini Fries. Coated in a mixture of crispy panko breadcrumbs and parmesan cheese, these zucchini "fries" get nice and crispy in the oven.
- Yellow Summer Squash Soufflé. Yellow squash and onions are mixed with eggs, milk, butter, and cheese and baked for a decadent side dish. A topping of breadcrumbs crisps up nicely in the oven.
- Classic Zucchini Bread. It's easy to turn zucchini into a tender, sweet quick bread. Shred fresh zucchini with a grater or food processor and squeeze out the excess liquid.
- Oven-Roasted Patty Pan Squash With Shallots and Herbs. Patty pan squash are a lesser-known summer squash variety that look like miniature UFOs. They come in yellow, green, and white, and are tender and sweet.
- Zucchini Patties With Quinoa. Zucchini patties with quinoa have a similar texture to potato pancakes, but with ingredients like fresh squash and quinoa.
- Ratatouille. Ratatouille is a classic French stew made of summer produce. It's delicious in its simplicity, and comes together quickly. Swap out the chicken broth for veggie to make the dish vegetarian, and use zucchini, yellow squash, or a mix of the two.
- Buffalo Chicken Stuffed Zucchini Boats. Low-carb and flavorful, zucchini boats are a nice party food. Stuffed with ground chicken, cheese, and wing sauce, these are sure to be a hit with the whole family.
HERB-GRILLED SUMMER SQUASH RECIPE | MYRECIPES
From myrecipes.com
Servings 8Total Time 30 mins
- Preheat grill to medium-high (400°F to 450°F). Stir together basil, cilantro, mint, and chives in a small bowl. Cut zucchini and yellow squash lengthwise into 1/2-inch-thick slices. Place in an even layer on a rimmed baking sheet; drizzle with oil, and sprinkle with 3/4 cup of the herb mixture. Sprinkle with salt and pepper, and let stand 10 minutes. Place squash slices directly on oiled grates, and grill, uncovered, turning occasionally, until lightly caramelized, about 10 minutes.
- Transfer squash to a serving platter. Sprinkle with remaining 1/4 cup herbs, and drizzle with vinegar.
HERBED SUMMER SQUASH WITH GOAT CHEESE CREAM RECIPE
From foodandwine.com
- Preheat grill to high (450°F to 500°F). Set 2 small, tender squash aside. Cut remaining squash into 2-inch pieces; toss gently with 2 tablespoons garlic oil and 1 1/2 teaspoons salt. Place squash on oiled grates, and grill, uncovered, until lightly charred, about 3 minutes per side. Remove from grill, and immediately toss squash with 1 tablespoon lemon juice, 1 1/2 teaspoons garlic oil, benne seeds, 1/2 teaspoon salt, and, if desired, hot sauce. Set squash mixture aside.
- Bring cream to a simmer in a small saucepan over medium. Remove from heat, and whisk in goat cheese and 1/2 teaspoon salt. Let cool 20 minutes.
- Meanwhile, using a mandoline, shave reserved 2 squash lengthwise. Season with remaining 1 teaspoon salt, and drizzle with remaining 1 tablespoon garlic oil and remaining 1 tablespoon lemon juice.
- To serve, spread cooled cream mixture on a serving platter; drizzle with chive oil, and top with grilled and raw squash mixtures. Sprinkle with sunflower seed kernels, nasturtium petals, chives, oregano leaves, marjoram leaves, and Aleppo pepper.
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