Summer Squash Bundles Recipes

23 BEST WAYS TO COOK SUMMER SQUASH (+ RECIPE COLLECTION)

23 Best Ways to Cook Summer Squash (+ Recipe Collection) image

Put that Farmer's Market haul to good use with these bright and sunny summer squash recipes. They're sweet, nutty, and perfect as a summer side dish.

Provided by insanelygood

Number Of Ingredients 23

Ingredients

Sautéed Yellow Squash
Roasted Summer Squash
Baked Parmesan Yellow Squash Rounds
Summer Squash Sauté
Simple Skillet Zucchini and Yellow Squash
Southern Squash Casserole
Chicken Caprese Zucchini Noodles
Grilled Zucchini
Pesto Squash Noodles and Spaghetti with Burst Cherry Tomatoes
Pumpkin Zucchini Bread
Zucchini Fritters
Summer Squash and Basil Pasta
Grilled Zucchini Roll-Ups
Goat Cheese and Summer Squash Tart
Vegan Ramen Soup w/ Zucchini Noodles
Summer Squash Salad with Lemon Citronette
Summer Squash Tomato Gratin
Summer Vegetable Tian
Herb Garden Zucchini Pizza
Crispy Garlic Parmesan Squash Chips
Ratatouille
Mexican Zucchini Burrito Boats
Yellow Squash Tots with Garlicky Yogurt Dip

Steps:

Select your favorite recipe.
Organize all the required ingredients.
Prep a delicious summer squash recipe in 30 minutes or less!

Nutrition Facts :

SUMMER SQUASH SCAMPI

Summer Squash Scampi image

While scampi is a type of crustacean (also known as langoustines), the word has also come to refer to the garlicky lemon-butter sauce that drapes shrimp at Italian American restaurants. But what if you lost the shellfish altogether? When summer squash is sliced and cooked only part way, they have a juicy snap similar to shrimp, no mushiness. This rendition also maintains the lively flavors of garlic and lemon, which are only slightly mellowed by the residual heat of the sauce. Eat with pasta or crusty bread, or as a side dish to any summery meal.

Provided by Ali Slagle

Categories dinner, weeknight, vegetables, main course, side dish

Time 25m

Yield 4 servings

Number Of Ingredients 9

Ingredients

1 1/2 pounds zucchini or other summer squash, sliced into ½-inch-thick rounds
Kosher salt (such as Diamond Crystal)
Neutral oil, such as grapeseed or canola
1 garlic clove, finely chopped
1/4 teaspoon red-pepper flakes
1/2 cup white wine
3 tablespoons unsalted butter, cubed and cold
1 tablespoon lemon juice (from half a lemon)
1 tablespoon chopped parsley, mint or basil leaves (or ½ tablespoon chopped tarragon leaves)

Steps:

Arrange the squash in a single layer and sprinkle with ¾ teaspoon salt. Let sit for 10 minutes (and no more than 30). Pat dry with a kitchen towel or paper towel.
In a large (12-inch) skillet over medium-high, heat a thin layer of oil (about 1 tablespoon). Add a single layer of squash, salted sides down. Cook, without flipping, until browned underneath, 2 to 3 minutes. Transfer to a platter or large plate, and repeat with the remaining squash, adding more oil as necessary. Sprinkle with garlic and red-pepper flakes.
With the empty skillet over medium-high heat, add the white wine (stand back as it may flame). Simmer until reduced by half, 2 to 3 minutes. Add the butter and shake the skillet until the butter melts and combines with the wine into a smooth sauce. Remove skillet from the heat, add the lemon juice and shake to combine. Season to taste with salt, then pour over the squash. Top with the parsley and serve warm.

GARLIC GREEN BEAN BUNDLES

Garlic Green Bean Bundles image

Joyce Turley of Slaughters, Kentucky shared a presentation for fresh green beans that is so pretty, it could serve as the centerpiece for your dinner table! Bundled in yellow squash rings, the beans are seasoned with a drizzle of garlic and tarragon.

Provided by Taste of Home

Categories Side Dishes

Time 40m

Yield 8 servings.

Number Of Ingredients 7

Ingredients

1 pound fresh green beans
2 yellow summer squash (1-1/2-inch diameter)
1 garlic clove, minced
1/4 teaspoon dried tarragon, crushed
4 teaspoons olive oil
1/4 teaspoon salt
1/4 teaspoon coarsely ground pepper

Steps:

Trim stem end from beans and arrange in eight bundles. Slice squash into 1/2-in. slices; hollow squash slices to within 1-4 in. of edges. Place beans through squash rings., Place bean bundles in a steamer basket. Place in a saucepan over 1 in. of water; bring to a boil. Cover and steam for 8-10 minutes or until crisp-tender. Meanwhile, in a small nonstick skillet, saute garlic and tarragon in oil for 1 minute. Remove from the heat. Arrange bean bundles on a serving platter; drizzle with garlic mixture. Sprinkle with salt and pepper.

Nutrition Facts : Calories 43 calories, Fat 2g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 78mg sodium, Carbohydrate 5g carbohydrate (0 sugars, Fiber 2g fiber), Protein 1g protein. Diabetic Exchanges

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