Cook Up That Abundance of Summer Squash | Recipes
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by Diane Rossen Worthington

Cook Up That Abundance of Summer Squash Recipe

As summer winds down, many of us are trying to figure out how to use up all the summer squash in our garden. Summer squashes have a much shorter shelf life than hard-shell winter squashes. Although you can find them year-round, summer squash is particularly sweet in the summer months. Some of the squash varieties include zucchini, yellow summer squash and patty pan.

There are lots of reasons to make summer squash a part of your menu. These softer squashes can be sautéed and added to pastas, rice and egg dishes. I like to shred the squash and add it to meatloaf or meatballs for added flavor and moisture. And, of course, sweet zucchini bread and muffins show how versatile summer squash can be. If you are shredding the squash, make sure to wring out all the excess moisture in a dry dishtowel. Then dry the squash carefully with a dry dishtowel.

Here are a few recipes that I fall back on for quick and Seriously Simple fixes. This simple but unusual zucchini sauté has the bite of zesty, slightly bitter arugula. The tricolor vegetable dish is an ideal accompaniment to any entrée; the flavors are clean and the dill adds an unexpectedly fresh taste.

Finally, my go-to chilled buttermilk soup that I can never get enough of can be made with any summer squash. Buttermilk adds a refreshing tang, and the fresh herbs complement the sweet squash flavor. Look for medium sized squash; if they are very large, they may be bitter. You can also use other summer squashes like zucchini or crookneck or even a combination of summer squash. If you have an herb garden, choose your favorite in bloom herbs and decorate the soup with them.

Sauteed Zucchini and Arugula Recipe

Serves 4 to 6.

4 zucchini (about 1 pound), coarsely shredded

2 tablespoons unsalted butter

2 medium bunches arugula, thinly shredded

1 medium garlic clove, minced

1 teaspoon grated lemon zest

1 tablespoon fresh lemon juice

Salt and freshly ground black pepper

1. Place the zucchini in a dry dishtowel and wring out all the excess moisture. Dry the squash carefully with a dry dishtowel.

2. In a medium sauté pan, melt the butter over medium heat.

3. Add the zucchini and stir for 2 minutes. Add the arugula and continue stirring another minute or two. Add the garlic, lemon zest, lemon juice, salt and pepper. Stir until combined. Taste for seasoning. Serve immediately.

Sauteed Zucchini, Carrots, and Yellow Squash with Red Onions and Garlic Recipe

Serves 6.

3 carrots, peeled, halved lengthwise, and cut into 1/4 inch slices

2 tablespoons olive oil

1 small red onion, thinly sliced

3 zucchini, halved lengthwise and cut into 1/4 inch slices

3 yellow squash, halved lengthwise and cut into 1/4 inch slices

1 clove garlic, minced

Salt and freshly ground black pepper

1 tablespoon chopped fresh dill

1. In a saucepan of boiling water, immerse the carrots and boil for 1 minute. Remove with a slotted spoon and set aside.

2. In a medium sauté pan, heat the olive oil over medium heat. Add the onion and cook, stirring occasionally, for 3 to 5 minutes or until slightly softened. Do not allow to brown. Add the reserved carrots and continue to cook for 1 minute. Add the zucchini, yellow squash and garlic; cover and cook for a further 2 to 3 minutes, or until all the vegetables are tender but still retain a little "bite."

3. Add the salt, pepper and dill to the pan, mix well and taste for seasoning. Serve immediately.

Summer Squash Buttermilk Soup Recipe

Summer Squash Buttermilk Soup Recipe

Serves 6.

3 tablespoons olive oil

2 medium leeks, cleaned and light green and white part finely chopped

2 garlic cloves, minced

6 yellow or green summer squash, thinly sliced

4 cups chicken stock

2 tablespoons finely chopped basil

2 tablespoon finely chopped chives

1 tablespoon lemon juice

1 cup buttermilk

Salt and freshly ground black pepper

2 tablespoons finely chopped basil, for garnish

1. In a large, deep pan, heat the oil on medium heat and sauté the leeks for 5 to 7 minutes or until softened. Add the squash and sauté another 5 minutes or until lightly browned. Add the garlic and cook another minute.

2. Add the stock and cook the soup covered, about 15 minutes, or until the squash is tender. Process with a hand blender in the pot or in the food processor with a metal blade until pureed.

3. Pour into a bowl. Place in the refrigerator and chill at least 4 hours.

4. Right before serving, add the lemon juice, basil, chives and buttermilk. Season with salt and pepper. Taste for seasoning.

5. To serve: ladle into soup bowls and garnish with basil.

Summer Quash Vegetarian Recipes, American Cuisine

 

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Article: Copyright © 2013, Tribune Content Agency

"Cook Up That Abundance of Summer Squash"

 

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