- Pan Seared Summer Squash
- Summer Garden Pasta
- Summer Squash Bake
- Summer Squash Soup with Pasta & Parmesan
Pan Seared Summer Squash
1 lb zucchini, sliced into 1 inch pieces
1 large red onion, sliced into 1/2 inch rings
2 tbsp olive oil
1½ tbsp balsamic vinegar
1-2 tbsp finely chopped mint or basil
1 clove garlic, finely chopped
1 tsp finely chopped fresh thyme leaves
1/4 tsp red pepper flakes (optional)
salt to your taste
Heat a frying pan over high heat until it is very hot. Reduce the heat to medium
and lay down as many pieces of squash and onion rings as the pan will hold in
a single layer. Cook for 6-8 minutes on one side, until the squash is speckled
brown and beginning to blacken, but do not let it char too much. Turn the
squash and onion rings over and cook for 5 more minutes. Transfer to a bowl
and repeat until all the squash and onions are done. In a small bowl combine
the oil, vinegar, mint, garlic, thyme, and red pepper flakes and whisk well. Pour
the dressing over the vegetables while they are still hot and toss to coat. Cover
the bowl and let the vegetables marinate for 10 minutes. Turn them over and
add salt and pepper before serving.
Summer Garden Pasta
2 package small shell pasta
1 cup sliced yellow summer squash
1 cup sliced zucchini
1 cup julienned sweet red pepper
1 cup julienned green pepper
1 cup sliced green onions
6 garlic cloves, peeled and thinly sliced
¼ cup butter
1 ½ cups reduced-sodium chicken broth
1 small tomato, chopped
½ cup grated parmesan cheese
1 tbsp minced fresh parsley
2 tsp garlic pepper
1 tsp salt
Cook pasta according to package directions. Meanwhile, in a large skillet, sauté
the yellow squash, zucchini, peppers, onions, and garlic in butter until
crisp-tender. Add broth and tomato; bring to a boil. Cook and stir until liquid is
reduced by half.
Drain pasta; stir into vegetable mixture. Cook 1 minute longer or until heated
through. Transfer to a large bowl. Sprinkle with parmesan cheese, parsley,
garlic pepper, and salt. Toss to coat. Serve immediately.
1 lb zucchini, sliced into 1 inch pieces
1 large red onion, sliced into 1/2 inch rings
2 tbsp olive oil
1½ tbsp balsamic vinegar
1-2 tbsp finely chopped mint or basil
1 clove garlic, finely chopped
1 tsp finely chopped fresh thyme leaves
1/4 tsp red pepper flakes (optional)
salt to your taste
Heat a frying pan over high heat until it is very hot. Reduce the heat to medium
and lay down as many pieces of squash and onion rings as the pan will hold in
a single layer. Cook for 6-8 minutes on one side, until the squash is speckled
brown and beginning to blacken, but do not let it char too much. Turn the
squash and onion rings over and cook for 5 more minutes. Transfer to a bowl
and repeat until all the squash and onions are done. In a small bowl combine
the oil, vinegar, mint, garlic, thyme, and red pepper flakes and whisk well. Pour
the dressing over the vegetables while they are still hot and toss to coat. Cover
the bowl and let the vegetables marinate for 10 minutes. Turn them over and
add salt and pepper before serving.
Summer Garden Pasta
2 package small shell pasta
1 cup sliced yellow summer squash
1 cup sliced zucchini
1 cup julienned sweet red pepper
1 cup julienned green pepper
1 cup sliced green onions
6 garlic cloves, peeled and thinly sliced
¼ cup butter
1 ½ cups reduced-sodium chicken broth
1 small tomato, chopped
½ cup grated parmesan cheese
1 tbsp minced fresh parsley
2 tsp garlic pepper
1 tsp salt
Cook pasta according to package directions. Meanwhile, in a large skillet, sauté
the yellow squash, zucchini, peppers, onions, and garlic in butter until
crisp-tender. Add broth and tomato; bring to a boil. Cook and stir until liquid is
reduced by half.
Drain pasta; stir into vegetable mixture. Cook 1 minute longer or until heated
through. Transfer to a large bowl. Sprinkle with parmesan cheese, parsley,
garlic pepper, and salt. Toss to coat. Serve immediately.
Summer Squash Recipes
Summer Squash Bake
1/4 cup chopped onions
3 tablespoons butter
3 hard cooked eggs, chopped
3 summer squash, diced, about 3 cups
2 eggs, beaten
1/3 cup half-and-half
1/4 cup soft bread crumbs tossed with 1 tablespoons melted butter
In a saucepan, sauté onion in butter. In a large bowl, combine onions and
butter with summer squash and chopped hard cooked eggs. Place squash
mixture in a greased 1 1/2-quart casserole. Mix beaten eggs with half-and-half;
pour over squash in casserole. Sprinkle top with buttered bread crumbs. Bake
at 350° for 30 minutes.
Summer Squash Soup with Pasta & Parmesan
6 cups low-sodium chicken or vegetable broth
3 cups water
2 ¼ cups uncooked farfalle (about 6 ox bowtie pasta)
2 cups finely chopped yellow squash
2 cups finely chopped zucchini
1 tbsp chopped fresh parsley
1 tbsp chopped fresh basil
1 tbsp fresh lemon juice
½ tsp chopped fresh thyme
½ tsp chopped fresh oregano
½ tsp freshly ground pepper
½ cup grated parmigiano-reggiano cheese
¼ cup thinly sliced fresh basil
1. Bring broth and water to a boil in a Dutch oven. Add pasta, and cook 8
minutes or until almost tender. Add squash and the next 7 ingredients (through
pepper). Reduce heat, and simmer 4 minutes or until pasta is done and squash
is tender. Sprinkle with cheese and basil.
1/4 cup chopped onions
3 tablespoons butter
3 hard cooked eggs, chopped
3 summer squash, diced, about 3 cups
2 eggs, beaten
1/3 cup half-and-half
1/4 cup soft bread crumbs tossed with 1 tablespoons melted butter
In a saucepan, sauté onion in butter. In a large bowl, combine onions and
butter with summer squash and chopped hard cooked eggs. Place squash
mixture in a greased 1 1/2-quart casserole. Mix beaten eggs with half-and-half;
pour over squash in casserole. Sprinkle top with buttered bread crumbs. Bake
at 350° for 30 minutes.
Summer Squash Soup with Pasta & Parmesan
6 cups low-sodium chicken or vegetable broth
3 cups water
2 ¼ cups uncooked farfalle (about 6 ox bowtie pasta)
2 cups finely chopped yellow squash
2 cups finely chopped zucchini
1 tbsp chopped fresh parsley
1 tbsp chopped fresh basil
1 tbsp fresh lemon juice
½ tsp chopped fresh thyme
½ tsp chopped fresh oregano
½ tsp freshly ground pepper
½ cup grated parmigiano-reggiano cheese
¼ cup thinly sliced fresh basil
1. Bring broth and water to a boil in a Dutch oven. Add pasta, and cook 8
minutes or until almost tender. Add squash and the next 7 ingredients (through
pepper). Reduce heat, and simmer 4 minutes or until pasta is done and squash
is tender. Sprinkle with cheese and basil.
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