swamped with summer squash
Zucchini I can deal with because it works in baked goods too. My summer squash recipe box needs to be expanded. Any suggestions will be greatly appreciated!
recently sliced some summer squash and yukon golds on a mandoline, about 1/8 inch thick. layered with grated asiago and scallions in a casserole pan and baked at 400 till top was golden and sides bubbly.
i made a big pan of it with 4 squash and 2 big spuds. not a sliver was left-over by my party guests.
can also be sliced with a veggie peeler into ribbons and sauteed with butter or olive oil, some fresh herbs and used like noodles.
A tian. Caramelice shallots in bottom of an oven-safe pan. Slice equal amounts of squash, zukes and tomatoes and then fan them over the shallots. Top with salt, pepper and herbes de provence and bake until cooked through. Top with goat cheese for last few minutes if you want.
This works with zucchini and summer squash:
Thinly slice a lot of squash and toss with olive oil. Add a few cloves of garlic, sliced. Spread onto two baking sheets. Sprinkle with salt, pepper, chili flakes, Parmesan. Roast at 375 until golden, about 30 minutes, stirring occasionally. Toss with farfalle, or some other short pasta. Yum!!
Note: you will end up with about 1/4 volume of squash you start with.
Yellow squash is great in stirfry (whatever you prefer, but it holds up especially well to spicy dishes). When I feel like blowing a few thousand calories (hyperbole aside, I can eat my weight in.. oh, still hyperbolic... anyway) I dredge fairly thick slices in flour, dip in beer batter and dredge again before deep frying.
Just an FYI--I use summer squash in just about anything that calls for zucchini, with no noticeable difference in texture. I've made squash cornbread, sweet squash cake, squash kugel, etc. Just shred it and use as you would zucchini.
Slice in half lengthwise and scoop out some of the inside. Add a slice of cream cheese (I usually get 6 slices out of 1 block) to the center. Top with marinara sauce and some shredded mozzarella and bake for 20-30 minutes. Top with freshly chopped parsley or basil.
This is nothing creative or new, but last night I had a good reminder of how wonderful summer squash can be in a simple dish. I had prepped it for another dish I decided not to make, so I had it in thin quarter rounds. I tossed some garlic and red pepper flakes into olive oil, then added the squash and some scallions. A very, very light saute, let the garlic get just a bit bitter, squeezed in some fresh lemon juice. Delicious. I'll make it again in about 30 minutes for lunch.