Lemon Thyme Summer Squash Recipes

SLOW-COOKED SUMMER SQUASH WITH LEMON AND THYME

Steps:

• Place a rack in middle of oven and preheat to 350°F. Toss summer squash, garlic, lemon zest, thyme, oil, and salt in a shallow 2-qt. baking dish to combine.
• Turn garlic cut side down, then roast vegetables, tossing 2 or 3 times, until golden brown, very tender, and edges and cut sides are crisp, 1 hour and 40 minutes-1 hour and 50 minutes. Let cool slightly, then add lemon juice and toss to coat.

LEMON-ROASTED SQUASH WITH TARRAGON

Steps:

• Preheat oven to 425°. Place squash and zucchini in a shallow roasting pan. In a small bowl, whisk lemon juice, oil, garlic, salt and pepper until blended; drizzle over vegetables and toss to coat., Roast 20-25 minutes or until tender, stirring occasionally. Sprinkle with tarragon.

SUMMER SQUASH LEMON THYME SOUP

Steps:

• In a 4-quart Dutch oven, heat the olive oil over medium heat.
• Add the onions, leek and garlic and cook, stirring, for 10 minutes or until onions are soft.
• Add the squash and lemon thyme and cook, stirring for 5 minutes.
• Increase to medium high heat; add the chicken broth and salt.
• Cook, partially covered, at a low boil for 20 minutes or until the squash is soft.
• Discard the thyme.
• Puree the soup in batches in a covered blender, then return to the Dutch oven and heat through.
• Add the lemon juice and hot pepper sauce to taste.
• Garnish the soup with shaved Parmesan, pine nuts, thyme sprigs and lemon zest.
• Serve hot.

SAUTEED SUMMER SQUASH WITH BASIL

Steps:

• Cut the squash in thick slices. Heat the oil in a large skillet and saute the squash over high heat so that it is golden brown on both sides, but not overcooked. It should still be slightly crunchy. Remove with a slotted spoon as the pieces are cooked and place them in a serving bowl.
• Add the garlic to skillet, cook until golden. Add with oil left in pan to the squash. Season with salt and pepper, sprinkle with basil and toss. Serve hot or at room temperature.

LEMON THYME SUMMER SQUASH

Steps:

• Heat olive oil in large skillet on medium heat.
• Add garlic and sauté for 2 minutes until just turning golden.
• Add squash, lemon and thyme ,reduce heat to medium low, cover and cook for 30 minutes, stirring occasionally.
• Remove cover, increase heat to medium high and cook for 10 minutes, allowing accumulated fluid form the squash to reduce.
• Season with salt and pepper.
• Serve.