Summer Squash

Sauteed Summer Squash and Tomatoes

Summer Squash

This recipe was contributed by a CSA member who says that it is what got her daughters loving squash.  Try it!

Coconut Curry Summer Squash Soup

Summer Squash

Don't skip the lime juice in this!  It makes it!

Sara’s Summer Squash Pie/Frittata

Summer Squash

Our employee Sara is an innovator in the kitchen and we love her for it!  Here is yet another one of her creations that is so good that you'll wish you made two of them.  As mentioned below, use less eggs for more of a "pie" and more for a "frittata".  Either way it is so good!  Enjoy!

Chard and Summer Squash Frittata

Summer Squash

2+ TBLS cooking oil
½ lb summer squash, thinly sliced
1 small onion, finely chopped
½ lb Swiss chard, finely chopped
1-2 garlic cloves, minced (to taste)
7-8 eggs
chopped basil
salt, pepper, grated cheese to taste

Summer Squash, Basil, and Tomato “Slop”

Summer Squash

I make this during the glut of squash, tomatoes, and basil.  Its so easy and delicious, stores well in the fridge as leftovers and goes well with practically everything!  We like it over scrambled eggs, rice, pasta, fish, etc!

2-4 TBLS butter or oil
1 bunch scallions (or 1 onion), chopped
1-2 pounds summer squash, chopped
1-2 lg. tomatoes (depending on juiciness desired)
1 large handful basil, chopped
1-2 garlic cloves, mashed (optional)
Salt and pepper to taste

Summer Squash Frittata

Summer Squash

1-1.5 lb. summer squash, grated
1-2 garlic cloves, minced
salt and pepper to taste
8-10 eggs
2 oz goat cheese (or other soft cheese)
¼ cup green onion tops, minced (or fresh herb like dill or basil)

Sauté summer squash in oil over medium heat in oven-safe skillet.  Add garlic, salt and pepper and cook until wilted.  Whisk eggs, cheese, and herb together.  Add squash.  Cover and cook on medium low in skillet until top is set.  Broil to brown top (2-3 min) and serve cold or hot.

Summer Squash Casserole

Summer Squash

While this is a great side dish as is, I added 2 pounds of ground beef to this recipe to make it a full meal and it was very yummy!

2 tablespoons butter
1 large onion, sliced
1 1/2 pounds summer squash or zucchini, sliced into 1/2 inch rounds
1 red pepper, thinly sliced
1/2 teaspoon salt
1 garlic clove, minced
1/8 teaspoon cayenne pepper
2 tablespoons flour
1/2 cup milk
1/2 cup cream
4 tablespoons parmesan cheese, grated
1/2 cup saltine crackers, crumbled (optional)

Freezing Summer Squash

Summer Squash

Summer squash freezes nicely and is a great addition to winter soups.  There are two ways to freeze summer squash.  You can either freeze it in slices or in a precooked puree. 

To freeze in slices:  Wash, slice and blanch 3 minutes.  Cool, drain, and pack into freezer containers or plastic bags.  Seal and freeze.

To freeze as puree: Wash, slice and cook in a small amount of water until just tender.  Mash in bowl, set bowl in ice water to chill.  Pack into freezer containers or plastic bags.  Seal and freeze.

Summer Squash with Basil and Garlic

Summer Squash

4 small summer squashs, thinly sliced into bite-sized pieces
2 tablespoons olive oil
4 garlic cloves, minced
4 tablespoons basil, chopped
salt and pepper to taste

Heat oil over medium-high in skillet.  Add summer squash and saute quickly, stirring until becomming tender, about 2 minutes.  Add garlic for 30 seconds, stirring.  Remove from heat, top with basil, salt and pepper and serve immediately.

Sauteed Summer Squash with Cheese

Summer Squash

2 Tbls butter or oil
1 pound summer squash, sliced into ¼ inch rounds
½-1 cup grated cheese (cheddar, parmesan, etc.)
Sour cream
Salt and pepper

Heat the butter in a large skillet over medium heat until hot. Add the summer squash in a single layer (you may need to do two batches), and cook for two to three minutes on each side until lightly browned and tender. Remove to a plate. Add salt and pepper to taste. Top with the grated cheese and a dollop of sour cream. Serve immediately.

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