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swamped with summer squash

t
tweetie Aug 3, 2011 12:47 PM

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!

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  1. hotoynoodle RE: tweetie Aug 3, 2011 12:57 PM

    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.

    2 Replies
    1. re: hotoynoodle
      shanagain RE: hotoynoodle Aug 3, 2011 02:36 PM

      That sounds delicious, did you add any liquid or was the liquid from the squash sufficient to achieve the bubbly sides you mentioned?

      1. re: shanagain
        hotoynoodle RE: shanagain Aug 3, 2011 08:55 PM

        no added liquid. was dead easy and a keeper.

    2. k
      katecm RE: tweetie Aug 3, 2011 01:12 PM

      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.

      1. c
        CanadaGirl RE: tweetie Aug 3, 2011 01:20 PM

        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.

        2 Replies
        1. re: CanadaGirl
          e
          escondido123 RE: CanadaGirl Aug 3, 2011 02:32 PM

          If you add some chopped arugula to this along with the pasta, you get a really interesting play of sweet and slightly bitter that we love.--some parmigiano is expected of course.

          1. re: escondido123
            c
            CanadaGirl RE: escondido123 Aug 3, 2011 02:43 PM

            Oooh, that does sound yummy. I do add fresh Parmesan; should have listed it.

            Thanks for the suggested addition

        2. shanagain RE: tweetie Aug 3, 2011 02:34 PM

          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.

          1. i
            Isolda RE: tweetie Aug 3, 2011 03:25 PM

            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.

            1. Njchicaa RE: tweetie Aug 4, 2011 05:18 AM

              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.

              1. d
                debbiel RE: tweetie Aug 4, 2011 10:11 AM

                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.

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