Healthy Summer Squash Recipes

Summer Squash Linguine
FFG_Summer-Squash-Linguine.jpgINGREDIENTS
1 1/2 lb/680 g young yellow (summer) squash (about 4)
2 Tbsp unsalted butter
2 Tbsp finely chopped almonds or hazelnuts
1 tsp kosher salt
2 tsp chopped fresh tarragon or parsley
1/2 lemon

PREPARATION
Wash and dry the squash and trim off the ends. Using a julienne peeler, peel the squash lengthwise all the way around, dropping the strips into a bowl. Continue peeling until you reach the seed core. Discard the core and peel the other squash in the same fashion. Toss the squash strips and separate any that are clumping together. In a 10-in/25-cm straight-sided saute pan, melt the butter over medium-low heat. Add the almonds and swirl the butter around in the pan. Cook the butter until it reaches a nutty brown color (the almonds should be light brown by then), about 2 minutes. The color turns quickly so keep an eye on it–it will be more flavorful if you take it beyond a very light brown, but you don’t want it to turn black. Immediately add the squash and salt. Toss the squash gently with tongs until it is well coated with the butter. Continue cooking just until the squash becomes slightly limp, about 1 minute. Remove the pan from the heat, stir in half of the chopped herbs, and squeeze a little of the lemon over the squash and toss. Taste and add more lemon, if desired. Transfer the squash to a serving dish or plates and garnish with the remaining herbs.

Roast Summer Squash

IngredientsMom's Summer Squash

  • 2 lbs squash and/or zucchini, sliced
  • 1 green bell pepper, seeds removed, sliced
  • 2 smallish tomatoes or one large tomato, peeled and cut into wedges
  • 1/2 yellow onion, peeled and sliced
  • 1 clove of garlic, chopped
  • Olive oil
  • 5 or 6 slices of cheese – jack or cheddar
  • Basil, either dry or chopped fresh
  • Salt and pepper

Method

 Put onion, garlic, squash, bell pepper into a large saucepan with a couple of tablespoons of olive oil. Put on high heat and brown the vegetables slightly to develop flavor. As you are browning, sprinkle either dried basil or chopped fresh basil on the vegetables. When vegetables are slightly browned, remove from heat, add the slices of cheese, and cover the pan. In a separate stick-free fry pan, put the tomatoes and cook at medium hi heat for about 5 minutes, stirring occasionally. You want to let the juice from the tomatoes evaporate some. After 5 minutes, add the tomatoes to the rest of the vegetables and stir. Salt and pepper to taste.

2009_08_14-TomatoSalad.jpgGrilled Zucchini and Grape Tomato Salad
1 large zucchini
Extra virgin olive oil
1 pint grape tomatoes
Handful fresh herbs — chives, sage, basil, summery savory, oregano
1 tablespoon extra virgin finishing-quality olive oil, or more to taste
1 teaspoon balsamic vinegar
1/2 teaspoon flaky sea salt
Freshly ground black pepper, to taste
1 tablespoon Parmesan cheese

Heat the grill to medium hot. Cut the zucchini in half crosswise and then lengthwise so you have four quarters. Brush the cut sides with olive oil. Grill for about 5 minutes total, depending on the thickness of the zucchini. Flip once so that the outside also gets grill marks. You want the zucchini hot through and juicy, but not too soft. (If you don’t have a grill, then broil the zucchini cut side up for a couple minutes or until they begin to brown.) Cut up the zucchini into bite-sized pieces. Cut the grape tomatoes in half and toss with the zucchini. Mince the herbs finely and toss with the other vegetables. Add the olive oil, balsamic vinegar, salt, pepper, and Parmesan. Taste and adjust as necessary.

Baked Eggs with Summer Vegetables and Capers
Makes 2 hearty servings.

1 cup crookneck or yellow squash, cut into 1/2-inch pieces
1 cup zucchini, cut into 1/2-inch pieces
2/3 cup chopped tomatoes
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
4 teaspoons capers
1/3 cup bocconcini or fresh mozzarella cut into 1/2-inch pieces
6 large fresh basil leaves, chiffonaded & divided
4 eggs
1/4 cup freshly grated Parmesan cheese

Preheat the oven to 400 degrees F. Heat 2 tablespoon of olive oil in a medium skillet over medium-high heat. Add crookneck or yellow squash, zucchini, and tomatoes. Season with kosher salt and freshly ground black pepper. Stir in capers. Sauté for 3-4 minutes, or until the vegetables are just tender. Remove the skillet from the heat and stir in 4 large fresh basil leaves, chiffonaded, and bocconcini. Divide the vegetable mixture between two ramekins. Crack two eggs into each ramekin, taking care not to break the yolks. Place the ramekins on a baking sheet and place in the oven. Bake until the whites are almost cooked, 7-8 minutes. Sprinkle each serving with 2 tablespoons freshly grated Parmesan cheese. Bake for 2 additional minutes, or until the white are cooked and the yolks are still soft. Sprinkle each serving with chiffonaded fresh basil and serve immediately.

2009_01_22-Zucchini.jpgZucchini Garlic Soup
1 1/2 quarts

4 tablespoons butter
1 white onion, sliced
8-9 large cloves of garlic, sliced thinly
4 medium zucchini, about 1 1/2 pounds
4 cups of chicken or vegetable broth
1/2 teaspoon powdered ginger
Salt and pepper

Melt the butter in a heavy 4-quart pot over medium heat. When it foams, add the sliced garlic and onions and cook on medium-low heat for about 10 minutes, or until the onion is soft and translucent. Keep the heat low enough that the garlic doesn’t brown; you want everything to sweat. When the onions are soft, add the zucchini and cook until soft. Add the broth and bring to a simmer. Simmer at a low heat for about 45 minutes. Let cool slightly, then blend with an immersion blender until creamy, or transfer to a standing blender to puree. Be very careful if you use the latter; only fill the blender half full with each batch, and hold the lid down tightly with a towel. Taste and season with ginger, salt and pepper. Like most soups, this is significantly better after a night in the refrigerator to let the flavors meld.

Ingredients ~
Hungarian-Style Summer Squash With Dill3 medium zucchini, about 1-1/2 lbs
1/2 teaspoon salt
2 tablespoons butter
1/2 medium onion, chopped (about 1/2 cup)
1 tablespoon flour
2 tablespoons half-and-half
2 tablespoons white wine vinegar
2 tablespoons sour cream
1 tablespoon fresh dill, finely chopped
Salt and freshly ground black pepper to taste

Preparation ~
Coarsely grate the zucchini using the largest holes on a box grater. Place in a colander, sprinkle with salt, toss and set aside to drain. Melt the butter in a large pan over medium-high heat. Add the onion and sauté for about 2 minutes until soft and translucent. Add the flour and toss to coat thoroughly. Continue cooking until the flour begins to turn golden brown. Stir in the half-and-half and cook until the mixture begins to thicken and form a paste. Add the zucchini and continue cooking, stirring constantly for about 5 to 7 minutes, or until the zucchini has given off any excess liquid and is thoroughly combined with the onion-cream mixture. Stir in the vinegar and sour cream, taste, and add the salt and pepper to taste. Stir in the dill and transfer to a serving dish

Stuffed Summer Squash

2 quarts water

2 teaspoons salt, plus more to taste

2 1/2 pounds small to medium yellow crookneck squash (about 8 to 10 squash)

2 tablespoons olive oil

1 cup finely diced onion

2 garlic cloves, minced

1 cup finely diced button mushrooms

1 1/2 cups crumbled queso fresco

1/4 cup plus 1 teaspoon finely chopped parsley

Fresh ground black pepper

 Heat the oven to 350 degrees. In a medium pot, bring the 2 quarts of water to a boil, then add 2 teaspoons salt and the squash. Reduce the heat and simmer the squash, covered, until they are just tender when pierced with a knife, about 8 to 10 minutes (timing will vary depending on the size and age of the squash). Drain the squash and chill in a bowl of ice water until cool to the touch. Halve each squash lengthwise, and scoop out the flesh in the center with a spoon, making sure to leave enough flesh near the shell so the shells can be stuffed. Place the scooped flesh in a strainer and set aside to drain for at least 10 minutes to drain excess liquid. While the squash is draining, heat a medium saute pan over medium-high heat. Add the oil, then the onion and garlic and saute until the onion is softened and translucent, 3 to 4 minutes. Stir in the mushrooms and continue to cook until they are tender and lightly browned, another 5 to 6 minutes. Stir in the drained squash flesh (don’t worry if it is still moist, it will not be completely dry) and stir well to combine, scraping any browned bits from the bottom of the pan. Remove from heat and set the squash filling aside to cool slightly. In a medium bowl, combine the squash filling, queso fresco and 1/4 cup parsley. Stir well and season with a generous 1/4 teaspoon salt and several grinds of pepper. Divide the filling into the squash shells. Place the shells in a large baking dish or on a rimmed baking sheet and bake until hot and lightly browned in spots, 25 to 35 minutes depending on the size of the squash. Sprinkle with the remaining 1 teaspoon of parsley and serve.

Sauteed Squash

2 tablespoons extra virgin olive oil

1/2 medium onion, chopped (about 1 cup chopped)

2 plump garlic cloves, minced

1 1/2 pounds summer squash, cut in 1/2-inch dice

1 small red pepper, cut in 1/4-inch dice

Salt and freshly ground pepper

2 tablespoons chopped fresh parsley

1. Heat the olive oil in a large, heavy skillet over medium heat, and add the onion. Stir often and cook until tender, five to eight minutes, then add the garlic, summer squash, red pepper and about 3/4 teaspoon of salt. Turn the heat to medium-high and cook, stirring, until the squash is translucent and the red pepper tender, about 10 minutes. Add freshly ground pepper, taste and adjust salt. Stir in the parsley, and remove from the heat.

Summer Squash SaladSummer Squash Salad Recipe
Ingredients
  • 4 small zucchini or mixed yellow and green summer squash (1 lb total)
  • 1/3 cup loosely packed mint leaves
  • 3 Tbsp extra virgin olive oil
  • 1 Tbsp fresh lemon juice
  • 1/4 teaspoon fine sea salt
  • Pepper to taste
  • 1/4 cup toasted pine nuts (1 oz.)
  • Grana Padano, Parmesan or Asagio cheese for shavings
  • Fresh mint sprigs for garnish

Method

 If you are starting with raw pine nuts, toast them first. Heat a small skillet on medium high heat. Add the pine nuts. Stir gently as the pine nuts start to brown. When slightly browned, remove from heat and let cool. Slice the squash into paper-thin slices using a mandoline or other slicer. Set aside in a bowl. Stack the mint leaves, roll them together lengthwise and slice crosswise to make very thin slivers. Add to squash in bowl. Combine the oil and lemon juice in a small bowl and whisk together. Whisk in the salt and pepper and pour the dressing over the contents of the bowl. Add the pine nuts and toss all together, gently, but thoroughly. Let mixture stand for at least 10 minutes to soften the squash and develop the flavors. Transfer salad to serving dish or to four individual salad plates. Garnish with shavings of cheese made with a vegetable peeler and a few sprigs of fresh mint.

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One Response to Healthy Summer Squash Recipes

  1. Pingback: Healthy Summer Squash Recipes | Body Change Wellness – Indiana | ClubEvoo

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