Summer Squash Salsa Recipes

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SUMMER YELLOW SQUASH & ZUCCHINI SALSA



Summer Yellow Squash & Zucchini Salsa image

4th of July for many, marks the peak of the barbecue season. This homemade fresh summer squash & zucchini salsa makes a excellent side dish. Less than 8 ingredients & under 10 Minutes. So easy and quick to make; a perfect side for barbecue season.

Provided by Nija Clark

Categories     Dinner     Side Dish

Time 20m

Number Of Ingredients 10

3 tablespoons EVOO
1 medium Zucchini (8oz) (- diced)
1 medium Yellow Squash (8oz) (- diced)
1/2 Red Bell Pepper (- diced)
1/2 Yellow Bell Pepper (- diced)
1/2 medium Red Onion (- diced )
2 teaspoon Apple Cider Vinegar (- optional )
1 tablespoon Fresh Basil (- chopped)
1 tablespoon Fresh Parsley (- chopped)
Salt and Pepper to taste

Steps:

  • In medium saucepan and 1 tablespoon of olive oil over medium heat.
  • Add diced zucchini, yellow squash and salt and pepper to taste.
  • Sautee until just tender about 3 minutes. Careful to not over cook, should still have crunch to them you do not want them to become mushy.
  • Set squash aside to cool
  • In bowl tossed cooled vegetables, parsley, basil and 2 tablespoons of olive oil

Nutrition Facts : Calories 124 kcal, Carbohydrate 6 g, Protein 2 g, Fat 11 g, SaturatedFat 2 g, Sodium 7 mg, Fiber 2 g, Sugar 4 g, ServingSize 1 serving

YELLOW SUMMER SQUASH RELISH



Yellow Summer Squash Relish image

My friends can barely wait for the growing season to arrive so I can make this incredible squash relish. The color really dresses up a hot dog. -Ruth Hawkins, Jackson, Mississippi

Provided by Taste of Home

Time 1h

Yield 6 pints.

Number Of Ingredients 9

10 cups shredded yellow summer squash (about 4 pounds)
2 large onions, chopped
1 large green pepper, chopped
6 tablespoons canning salt
4 cups sugar
3 cups cider vinegar
1 tablespoon each celery seed, ground mustard and ground turmeric
1/2 teaspoon ground nutmeg
1/2 teaspoon pepper

Steps:

  • In a large container, combine squash, onions, green pepper and salt. Cover and refrigerate overnight. Drain; rinse and drain again., In a Dutch oven, combine sugar, vinegar and seasonings; bring to a boil. Add squash mixture; return to a boil. Reduce heat; simmer 15 minutes. Remove from heat., Carefully ladle hot mixture into 6 hot 1-pint jars, leaving 1/2-in. headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot mixture. Wipe rims. Center lids on jars; screw on bands until fingertip tight. , Place jars into canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process for 15 minutes. Remove jars and cool. Refrigerate remaining relish for up to 1 week.

Nutrition Facts : Calories 39 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 5mg sodium, Carbohydrate 9g carbohydrate (9g sugars, Fiber 0 fiber), Protein 0 protein.

LOW CARB SUMMER SQUASH SALSA



Low Carb Summer Squash Salsa image

Provided by Food Network

Categories     condiment

Time 1h32m

Yield 24 servings

Number Of Ingredients 9

2 tablespoons canola oil
1 cup zucchini, small diced
1 cup yellow squash, small diced
1/2 cup yellow bell pepper, small diced
1/4 cup red bell pepper, small diced
1/4 cup sugar substitute (recommended: Splenda)
1/8 teaspoon kosher salt
1/8 teaspoon ground black pepper
1 cup cantaloupe, small diced

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.

Nutrition Facts : Calories 17 calorie, Fat 1 grams, SaturatedFat 0 grams, Carbohydrate 1 grams

SALSA SQUASH



Salsa Squash image

"You can't beat this combination of sweet squash, zippy salsa and eye-catching orange color for a deliciously different and fun side dish," assures Marilyn Young of Riverside, Ohio.

Provided by Taste of Home

Categories     Side Dishes

Time 35m

Yield 2 servings.

Number Of Ingredients 7

1 pound butternut squash, peeled, seeded and cubed
1/4 cup finely chopped onion
1 garlic clove, minced
1 tablespoon butter
2/3 cup salsa
1/2 teaspoon salt
1/2 cup shredded cheddar cheese, divided

Steps:

  • In a large saucepan, bring 1 in. of water to a boil; place squash in a steamer basket over water. Reduce heat; cover and steam for 10-15 minutes or until tender., Meanwhile, in a large saucepan, saute onion and garlic in butter until tender. Stir in the salsa, salt and squash cubes. Spoon half of the mixture into a greased 1-qt. baking dish. Sprinkle with 1/4 cup of cheese. Top with the remaining squash mixture. , Cover and bake at 400° for 15 minutes. Uncover; top with remaining cheese. Bake 5 minutes longer or until cheese is melted.

Nutrition Facts : Calories 272 calories, Fat 14g fat (10g saturated fat), Cholesterol 45mg cholesterol, Sodium 1200mg sodium, Carbohydrate 28g carbohydrate (9g sugars, Fiber 10g fiber), Protein 8g protein.

SUMMER SQUASH GRATIN WITH SALSA VERDE AND GRUYèRE



Summer Squash Gratin with Salsa Verde and Gruyère image

Number Of Ingredients 9

2 pounds summer squash
1 1/2 cups fresh breadcrumbs
3 tablespoons unsalted butter
3/4 cup sliced shallots
1 teaspoon minced garlic
1 tablespoon thyme leaves
1/2 cup salsa verde (see page 132)
1 cup grated Gruyère cheese
Kosher salt and freshly ground black pepper

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.

SUMMER SQUASH ENCHILADAS



Summer Squash Enchiladas image

From an award winning regional cookbook from the Junior League of North Harris Country (Houston). It is called Texas Ties. I made this and the chilled poblano soup for an elegant vegetarian dinner party. This is best served with Mango Salsa on top.

Provided by gourmetmomma

Categories     Onions

Time 45m

Yield 6-8 serving(s)

Number Of Ingredients 16

3/4 cup chopped onion
2 garlic cloves, minced
1 tablespoon olive oil
3 cups chopped zucchini or 3 cups chopped summer squash
2 ounces green chili peppers, chopped
2 tablespoons butter
2 tablespoons flour
2 teaspoons cumin
1 1/2 teaspoons chili powder
1/4 teaspoon kosher salt
1/8 teaspoon pepper
1 cup milk
1 cup shredded monterey jack cheese
8 flour tortillas (6 to 7 inches)
1/2 cup shredded cheddar cheese
3/4 cup chopped fresh tomato

Steps:

  • Place olive oil in large skillet and sauté the onion and garlic for 2 minutes.
  • Add the squash (yellow, green, or combination) and cook, covered for 3 to 5 minutes or until tender.
  • Drain liquid from the cooked squash and stir in the chile peppers (you can substitute jalapeños).
  • Heat the butter in a saucepan until melted. Add the flour and mix well. Stir in the cumin, chile powder, salt, and pepper. Stir over medium heat for 2 minutes.
  • Add the milk gradually, stirring constantly. Add the Monterey jack cheese and mix well. Cook until the cheese melts and the mixture becomes smooth.
  • Stir 1/3 of the cheese sauce into the squash mixture.
  • Fill each tortilla with approximately 1/3 cup of the squash mixture and roll to enclose the filling.
  • Arrange tortillas seam side down in a 9x13 baking dish. Top with remaining cheese sauce and Cheddar cheese.
  • Bake, covered, for 25 minutes at 350°F.
  • Sprinkle with tomatoes and bake, uncovered, for 5 minutes longer.

Nutrition Facts : Calories 354.8, Fat 20, SaturatedFat 10.1, Cholesterol 42.5, Sodium 550.3, Carbohydrate 31.6, Fiber 3, Sugar 4, Protein 13.5

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