Squash Tomato Basil Salsa Recipes

PAN-COOKED SUMMER SQUASH WITH TOMATOES AND BASIL

Steps:

• Heat 1 tablespoon of the olive oil over medium-high heat in a wide, heavy skillet. Add the zucchini. Cook, stirring or shaking the pan, until the zucchini is lightly seared and beginning to soften, three to five minutes. Remove from the pan, and set aside.
• Add the remaining olive oil to the pan, then the garlic. Cook, stirring, just until fragrant -- less than 30 seconds. Stir in the tomatoes. Cook, stirring, until the tomatoes have begun to cook down, about five minutes. Return the zucchini to the pan, add salt and pepper to taste, and reduce the heat to medium. Cook, stirring often, until the zucchini is tender and translucent and the tomatoes have cooked down to a fragrant sauce. Stir in the basil, and taste and adjust seasonings. Remove from the heat and serve hot, or allow to cool and serve at room temperature.

TOMATO ZUCCHINI SQUASH SKILLET

Steps:

• Melt butter in a large skillet over medium heat; cook and stir the onion in the melted butter until translucent, 5 to 8 minutes. Stir in the zucchini and yellow squash; cook until tender, 10 to 15 minutes. Mix in the tomatoes and cook until they start to break down, about 5 more minutes. Season with kosher salt and black pepper.

SIMPLE SQUASH AND BASIL SAUTE

Steps:

• Heat the oil in a large skillet over medium-high heat. Add the onion, squash, zucchini, garlic, salt, and pepper and cook, stirring occasionally, until lightly browned and crisp-tender, about 2 minutes. Add the tomatoes and basil and cook, stirring, until tender, about 1 minute more. Serve immediately.

ZUCCHINI TOMATO SALSA

Steps:

• In a small bowl, combine the first 12 ingredients. Cover and refrigerate for 8 hours or overnight. Using a slotted spoon, transfer salsa to a serving bowl. Serve with tortilla chips.

TOMATO BASIL SPAGHETTI SQUASH BAKE

Steps:

• Preheat oven to 350.
• Slice spaghetti squash in half lengthwise. Scoop out seeds.
• Place on a cookie sheet, cut side up.
• Drizzle with olive oil.
• Sprinkle with salt and pepper.
• Bake 45 minutes. Larger squashes might need 60 minutes.
• Allow squash to cool enough to handle.
• With a fork, scrape all the squash strands into a 7 x 11 baking dish.
• In a food processor, pulse together the basil, tomatoes, and spinach until it is the consistency of a chunky salsa. Don't over-process.
• Combine tomato mixture into the squash.
• Crumble the goat cheese over the squash mixture and lightly toss to distribute.
• Slice the mozzarella and place slices over the top of the squash.
• Bake 30 minutes, uncovered.

YELLOW SQUASH AND TOMATOES

Steps:

• In a large skillet, saute squash in oil until tender. Add the tomatoes, basil, pepper and salt. Reduce heat to medium; cook 1-2 minutes longer or until heated through.

SQUASH & TOMATO BASIL SALSA

Steps:

• *all zucchini can be used in place of yellow squash.
• Quarter the tomatoes lengthwise.
• Dice the zucchini and yellow squash into ¼-inch small pieces.
• Combine the tomatoes and squash. Add the oil, vinegar, salt and pepper and mix well. Fold in the fresh basil.
• Let sit for about 30 minutes before using to allow the flavors to develop.