Summer Squash Provencal Recipes
PROVENCAL SUMMER SQUASH AND POTATO GRATIN
This dish is based on a traditional Provencal dish called a tian, the perfect baked dish for showcasing summer vegetables. Try swapping rosemary for thyme or oregano, or adding thinly sliced summer eggplant to the mix.
Provided by Food Network Kitchen
Categories side-dish
Time 1h45m
Yield 6 side dish servings
Number Of Ingredients 9
Steps:
- Preheat the oven to 375 degrees F. Lightly mist a shallow 2-quart baking or gratin dish with cooking spray.
- Thinly slice the squash, zucchini, potato, and onion 1/4-inch thick with a mandolin or by hand. Shingle the vegetables in the prepared baking dish in one layer. Season with salt and pepper. Sprinkle with the rosemary leaves and drizzle with olive oil. Cover with foil and bake until the potatoes are tender, 30 to 35 minutes.
- Remove the foil; sprinkle with the cheese. Bake until the cheese is browned and most of the liquid has evaporated, about 45 minutes more. Let stand at least 10 minutes. Serve warm or at room temperature.
SUMMER SQUASH PROVENCAL
To use up the last of your garden's tomatoes and zucchini, try this savory and speedy side dish from Bobbie Jo Yokley of Franklin, Kentucky.
Provided by Taste of Home
Categories Side Dishes
Time 20m
Yield 2 servings.
Number Of Ingredients 10
Steps:
- In a small nonstick skillet, saute onion in oil until tender. Stir in the zucchini, yellow squash, green pepper, garlic, salt and pepper. Cover and cook over low heat for 5-6 minutes or until vegetables are almost tender. Stir in tomatoes; heat through. Sprinkle with Parmesan cheese.
Nutrition Facts : Calories 120 calories, Fat 8g fat (1g saturated fat), Cholesterol 2mg cholesterol, Sodium 205mg sodium, Carbohydrate 10g carbohydrate (6g sugars, Fiber 3g fiber), Protein 3g protein. Diabetic Exchanges
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- Chayote Squash. This lesser known squash originated in Mexico, but it is now grown all over the world. Chayote is low in calories and has a taste similar to that of a cucumber, making it versatile for grilling, sautéing, baking, or using in soups.
- Cousa Squash. This short, squatty squash is lighter in color than zucchini, but can be used the same way. The only difference between the two is cousa is a little sweeter, and has a thinner skin.
- Zucchini. Classic, green zucchini is a year-round staple, but when summer rolls around they're at their peak. Green zucchini has thin skin and firm flesh.
- Yellow Zucchini. Zucchini comes in more than one shade, although green is by far the most common. But yellow zucchini, not to be confused with yellow squash, often makes an appearance at farmers' markets during the summertime.
- Luffa Squash. Luffa squash, also known as (loofah), is an unusual variety of squash that will literally turn into a loofah if given enough time to mature.
- Pattypan Squash. Nope it's not a flying saucer, it's pattypan squash. These uniquely-shaped squashes come in a variety of colors from yellow to green or a mix of the two.
- Round Zucchini. Round zucchini, also known as eight ball zucchini, have the same mild flavor and texture of green zucchini, but with a spherical shape.
- Yellow Crookneck Squash. Yellow squash comes in two varieties: straightneck and crookneck. Crookneck squash (pictured above) has a bulbous bottom and slender neck that's curved at the top.
- Yellow Straightneck Squash. Straightneck squash closely resembles crookneck squash with its tapered neck and bulbous base, but its neck doesn't curve as much, if at all.
- Zephyr Squash. This stunning squash is a hybrid between yellow crookneck, delicata, and yellow acorn squash. It's easy to recognize for its two-tone coloration: light green on the bottom and yellow on top.
25 SUMMER SQUASH RECIPES - THE SPRUCE EATS
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Estimated Reading Time 6 mins
- Baked Zucchini and Tomatoes With Cheese. Fresh tomatoes and zucchini are sliced and topped with cheese before being baked until tender and melty. It's a summertime casserole that's especially good served with crusty bread or over pasta.
- Grilled Zucchini and Summer Squash. A super simple side dish, grilled squash is peak summertime eats. Use any kind of zucchini or yellow squash as long as it is easy to cut into strips.
- Spiralized Summer Squash With Garlic and Basil. Pull out your spiralizer for this light and tasty dish. Cut into thin strips, summer squash plays the part of pasta pretty convincingly.
- Baked Panko and Parmesan Zucchini Fries. Coated in a mixture of crispy panko breadcrumbs and parmesan cheese, these zucchini "fries" get nice and crispy in the oven.
- Yellow Summer Squash Soufflé. Yellow squash and onions are mixed with eggs, milk, butter, and cheese and baked for a decadent side dish. A topping of breadcrumbs crisps up nicely in the oven.
- Classic Zucchini Bread. It's easy to turn zucchini into a tender, sweet quick bread. Shred fresh zucchini with a grater or food processor and squeeze out the excess liquid.
- Oven-Roasted Patty Pan Squash With Shallots and Herbs. Patty pan squash are a lesser-known summer squash variety that look like miniature UFOs. They come in yellow, green, and white, and are tender and sweet.
- Zucchini Patties With Quinoa. Zucchini patties with quinoa have a similar texture to potato pancakes, but with ingredients like fresh squash and quinoa.
- Ratatouille. Ratatouille is a classic French stew made of summer produce. It's delicious in its simplicity, and comes together quickly. Swap out the chicken broth for veggie to make the dish vegetarian, and use zucchini, yellow squash, or a mix of the two.
- Buffalo Chicken Stuffed Zucchini Boats. Low-carb and flavorful, zucchini boats are a nice party food. Stuffed with ground chicken, cheese, and wing sauce, these are sure to be a hit with the whole family.
PROVENCAL SUMMER VEGETABLES RECIPE | EATINGWELL
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- Heat 2 tablespoons oil in a large skillet over medium heat. Add leeks, garlic, 1/4 teaspoon each salt and pepper and cook, stirring, until soft and beginning to brown, about 6 minutes. Add wine and cook, stirring, 1 minute more. Transfer the mixture to a shallow 2-quart baking dish.
- Layer tomatoes, summer squash (or zucchini) and eggplant slices in an alternating shingle pattern over the leek mixture (they will overlap quite a bit). If you have extra vegetable slices, save them for another use. Sprinkle the vegetables with the remaining 1/4 teaspoon each salt and pepper and drizzle with the remaining 2 tablespoons oil.
- Bake the vegetables for 1 1/4 hours. Sprinkle cheese and marjoram over the top. Continue baking until the edges are browned and the vegetables are very tender, about 15 minutes more. Let cool for about 5 minutes before serving.
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