Summer Squash Salsa Recipes

SUMMER SQUASH SALSA

Steps:

• Add the jicama, yellow squash, zucchini, cilantro, red onion, habanero and jalapeno to a large bowl. Whisk together the salt and lemon juice in a small bowl until thoroughly combined. Add to the salsa and mix thoroughly.

ULTIMATE TOMATO SALSA

Steps:

• Combine the tomatoes, red onion, garlic, white wine vinegar, lime juice and coriander in a bowl. Stir, then refrigerate until ready to serve.

SUMMER SQUASH GRATIN WITH SALSA VERDE AND GRUYèRE

Steps:

• Preheat the oven to 400°F.
• Cut the squash into 1/8-inch-thick slices. If you're using long zucchini-type summer squash, slice them on the diagonal. Toss the slices in a large bowl with 1 teaspoon kosher salt, and let sit 10 minutes.
• Place the breadcrumbs in a bowl.
• Heat a small sauté pan over medium heat for 1 minute. Swirl in the butter and cook a few minutes, until it browns and smells nutty. Pour the brown butter over the breadcrumbs (being sure to scrape all the brown bits into the bowl with a rubber spatula). Wait a minute or so for the butter to cool, and toss well.
• Drain the squash and transfer it to a large mixing bowl. Add the shallots, minced garlic, thyme, 1/2 cup salsa verde, and some pepper. Toss to combine, and add the cheese and half the butter-coated breadcrumbs. Toss again, and taste for seasoning. (The raw garlic will taste strong at this point but will be delicious when cooked.)
• Place the squash in a pretty 9-by-9-inch (or equivalent) gratin dish. Scatter the remaining breadcrumbs over the top, and bake 35 to 40 minutes, until the squash is tender and the top is crisp.

TEX-MEX SUMMER SQUASH CASSEROLE

Steps:

• Preheat oven to 400°. In a large bowl, combine squash, 3/4 cup cheese, onion, chiles and jalapenos. Sprinkle with flour and salt; toss to combine., Transfer to a greased 13x9-in. baking dish. Bake, covered, until squash is tender, 30-40 minutes., Spoon salsa over top; sprinkle with remaining 1-1/2 cups cheese. Bake, uncovered, until golden brown, 10-15 minutes longer. Let stand 10 minutes. Top with green and red onions before serving.

LOW CARB SUMMER SQUASH SALSA

Steps:

• Heat oil in a large skillet over high heat. Add all ingredients, except cantaloupe, and cook for 2 minutes, or until just tender. Remove from heat, drain, and spread out on a plate. Refrigerate quickly without a cover to stop the cooking. When cooled, mix in cantaloupe, and cover and refrigerate for at least 1 hour before serving. Serve as an accompaniment to spicy dishes, chicken, fish, and more.

GRILLED MAHI MAHI WITH SUMMER SQUASH SALSA

Steps:

• Quarter the zucchini lengthwise, then thinly slice with a knife or mandoline. Transfer to a colander set over a bowl and toss with 1/2 teaspoon salt. Let drain 15 minutes.
• Combine the zucchini, tomatoes, red onion, jalapeno, lime juice and half of the cilantro in a bowl. Set aside 1 hour.
• Preheat a grill to medium high. Mix the cumin and coriander in a small bowl. Brush the fish all over with olive oil, then rub with the spice mixture and season generously with salt and pepper. Grill the fish until it is well marked and releases easily from the grill, about 4 minutes. Flip the fish and continue cooking until firm, 2 to 4 more minutes, depending on the thickness. Transfer to a platter.
• Stir the remaining cilantro into the zucchini mixture and season with salt. Spoon over the fish.