Summer Squash With White Wine And Cracked Coriander Seeds Recipes

MAMA'S SUMMER SQUASH CASSEROLE

Mama's Summer Squash Casserole image

This is a wonderful, cheese-enhanced squash casserole that my husband makes from memory of his mother's recipe.

Provided by Northerngirl

Categories Side Dish Vegetables Squash Summer Squash

Time 1h

Yield 6

Number Of Ingredients 6

Ingredients

8 yellow summer squash, thinly sliced
1 small yellow onion, thinly sliced
1 egg, lightly beaten
1 cup low-fat sour cream
1 sleeve buttery round crackers (such as Ritz®), crushed, divided
2 cups shredded sharp Cheddar cheese, divided

Steps:

Preheat oven to 350 degrees F (175 degrees C). Grease a 1-quart casserole dish.
Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add squash and onion, cover, and steam until squash is tender and easily mashed with a fork, 10 to 15 minutes.
Whisk egg and sour cream together in the prepared casserole dish; add squash, onions, 2/3 the crackers, and 2/3 the Cheddar cheese. Stir with a fork. Cover the squash mixture with remaining Cheddar cheese and crackers.
Bake in the preheated oven until cheese is melted and crackers are lightly browned, about 30 minutes.

Nutrition Facts : Calories 369 calories, Carbohydrate 24.9 g, Cholesterol 86.3 mg, Fat 24 g, Fiber 5.5 g, Protein 15.3 g, SaturatedFat 12.4 g, Sodium 438.8 mg, Sugar 1.9 g

CHILLED YELLOW SQUASH AND LEEK SOUP WITH CORIANDER AND LEMON CRèME FRAîCHE

Chilled Yellow Squash and Leek Soup With Coriander and Lemon Crème Fraîche image

The soup can also be served warm.

Categories Blender Dairy Vegetable Sauté Vegetarian Quick & Easy Low Cal High Fiber Lemon Leek Summer Chill Yellow Squash Coriander Bon Appétit

Yield Makes 4 servings

Number Of Ingredients 7

Ingredients

1 tablespoon olive oil
3/4 cup chopped leek (white and pale green parts only; about 1 medium)
1 teaspoon (scant) coriander seeds
1 1/4pounds yellow crookneck squash, coarsely chopped
1 (14-ounce) can vegetable broth
1/4 cup crème fraîche or sour cream
1/2 teaspoon finely grated lemon peel

Steps:

Heat oil in heavy large saucepan over medium heat. Add leek and coriander and cook until almost tender, stirring often, about 6 minutes. Add squash; sprinkle with salt and pepper and sauté until squash begins to soften, about 3 minutes. Add broth. Bring to boil, reduce heat to medium, and simmer uncovered until vegetables are soft, about 10 minutes. Working in batches, puree soup in blender until smooth. Transfer to bowl and chill uncovered until cold, about 3 hours. Season with salt.
Whisk crème fraîche and grated lemon peel in small bowl. Divide soup among bowls, drizzle with lemon crème fraîche, and serve.

SUMMER SQUASH WITH WHITE WINE AND CRACKED CORIANDER SEEDS

SUMMER SQUASH WITH WHITE WINE AND CRACKED CORIANDER SEEDS image

Categories Vegetable

Yield 4-6

Number Of Ingredients 11

Ingredients

3 tbs. olive oil
1 medium onion minced
2 small summer squach slice into 1/4 inch slices
2 small young zuchinni sliced into 1/4 inch slices
1 cup of dry white wine
1 1/2 tbs whole coriander seeds, coarsely ground
Coarse salt and fresh pepper to taste
pinch of suger
2 tbs. fresh lemon juice
2 cloves of garlic minced
1/3 cup parsley chopped

Steps:

Heat olve oil in a large skillet over medium heat. Add the onions and saute until it begins to brown, 7-8 minutes. Add the summer squash and zuchinni, toss with oil and onions. Pour the wine and season with the coriander seeds, salt and pepper and sugar. Cover the pan and simmer over medium -low heat until the squash is tender and the and half wine has evaporated about 20 minutes. remove the squash mixture from heat and toss in the lemon juice, garlic and parsley. Cover the pan and set aside until you are ready to serve. Serve warm or at room temperature.

GARLICKY SUMMER SQUASH AND FRESH CORN

Garlicky Summer Squash and Fresh Corn image

A delicious and different way serve two favorite summer vegetables, squash and corn!

Provided by Mindy

Categories Side Dish Vegetables Squash Zucchini

Time 30m

Yield 6

Number Of Ingredients 10

Ingredients

2 tablespoons olive oil
½ yellow onion, sliced
4 cloves garlic, minced
½ cup vegetable broth
1 ear corn, kernels cut from cob
2 cups sliced yellow squash
2 cups sliced zucchini
1 tablespoon chopped fresh parsley
2 tablespoons butter
salt and pepper to taste

Steps:

Heat the oil in a skillet over medium-high heat, and cook the onion and garlic until slightly tender. Mix in the vegetable broth and corn kernels, and cook until heated through. Mix in the squash and zucchini. Cover, and continue cooking 10 minutes, stirring occasionally, until squash and zucchini are tender.
Mix the parsley and butter into the skillet with the squash. Season with salt and pepper. Cook and stir until butter is melted, and serve hot.

Nutrition Facts : Calories 110.8 calories, Carbohydrate 8 g, Cholesterol 10.2 mg, Fat 8.8 g, Fiber 2 g, Protein 1.8 g, SaturatedFat 3.1 g, Sodium 74 mg, Sugar 1.9 g

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