STUFFED SUMMER SQUASH
This time of year the markets are filled with an array of fresh vegetables. I love to browse through the bins to decide which ones alert my taste buds. We particular love the big, yellow squash with it's bright color and curved shape. Perfect for stuffing! They make a delectable side dish served with grilled fish or chicken. I hope you enjoy this recipe as it is colorful as well as full of flavor.
Provided by Sena Wilson @ceodau
Categories Vegetables
Number Of Ingredients 15
Steps:
- Wash and cut off ends of squash. Split down the middle lengthwise. Core out centers with a small scoop or spoon and set aside. Place split squash in a buttered casserole dish (or sprayed with nonstick spray). Mash up pulp from squash with a fork or chopper.
- Melt 2 tbs. butter in a skillet; saute the squash pulp, garlic, onion, green pepper, basil, 1/4 cup of the green onions, salt and pepper until tender; add more butter or olive oil if needed. Add the corn. Add to the mixture enough bread crumbs to thicken the mixture; add parmesan cheese.
- Drizzle some bacon drippings over split squash in baking dish. Add sauted mixture to center of each squash. Drizzle with the remaining 2 tbs. melted butter. Pour the chopped, stewed tomatoes over squash. Sprinkle the squash with the brown sugar. Add crumbled bacon and remaining green onions.
- Bake in 350 degree oven approximately 45 minutes or until squash is tender. Serves 6.
CAJUN SUMMER SQUASH
Adapted from "The Spice of Vegetarian Cooking" by Martha Rose Shulman. This makes sunny golden little rounds that practically melt in your mouth!
Provided by Sharon123
Categories Vegetable
Time 17m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Combine the salt, spices, and thyme in a small bowl. Sprinkle the squash rounds with a teaspoon of the mix.
- Divide the remaining spice mix in half and stir one half into the flour and the other half into the cornmeal.
- Beat together the egg and milk.
- Heat 1 inch of safflower or peanut oil in a deep saucepan or frying pan to 350 degrees.
- Using your hands, quickly toss the squash in the flour and shake off excess. Toss in the milk and egg, then dip in the cornmeal to coat, shaking off excess. Deep-fry for about 2 minutes. Drain on paper towels and serve at once.
- Serve 4.
EASY CAJUN GRILLED VEGGIES
This is a quick and easy recipe that makes the BEST marinated grilled veggies! Serve them alone or on brown rice. The veggies may be marinated in plastic resealable bags, too.
Provided by Kelly
Categories Side Dish Vegetables Squash Zucchini Grilled Zucchini Recipes
Time 45m
Yield 8
Number Of Ingredients 8
Steps:
- In a small bowl, mix together light olive oil, Cajun seasoning, salt, cayenne pepper, and Worcestershire sauce. Place zucchinis, white onions, and yellow squash in a bowl, and cover with the olive oil mixture. Cover bowl, and marinate vegetables in the refrigerator at least 30 minutes.
- Preheat an outdoor grill for high heat and lightly oil grate.
- Place marinated vegetable pieces on skewers or directly on the grill. Cook 5 minutes, or to desired doneness.
Nutrition Facts : Calories 95 calories, Carbohydrate 7.7 g, Fat 7.3 g, Fiber 2.2 g, Protein 1.5 g, SaturatedFat 1.1 g, Sodium 232.8 mg, Sugar 2.7 g
CAJUN SUMMER VEGETABLES
Put your garden-fresh summertime veggies to good use in a colorful side dish that gets a little heat from Cajun seasoning. It pairs well with any entree, and it's quick and easy to prepare. -Nancy Dentler, Greensboro, North Carolina
Provided by Taste of Home
Categories Side Dishes
Time 25m
Yield 6 servings.
Number Of Ingredients 8
Steps:
- Place vegetables in a grill wok or basket. Grill, uncovered, over medium heat for 8-12 minutes or until tender, stirring frequently. Transfer to a large bowl. Sprinkle with Cajun seasoning; toss to coat.
Nutrition Facts : Calories 42 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 105mg sodium, Carbohydrate 9g carbohydrate (5g sugars, Fiber 3g fiber), Protein 3g protein. Diabetic Exchanges
SUMMER SQUASH AND RICE GRATIN
Summer squash - zucchini, crookneck or a mixture of the two will work - is briefly stewed in onion, garlic and cream, mixed with leftover cooked rice, topped with a Parmesan breadcrumb and baked to a crispy golden brown.
Provided by Deep South Dish
Categories Side Dish, Vegetables, Squash
Time 45m
Number Of Ingredients 14
Steps:
- In a deep skillet or Dutch oven, cook the bacon until slightly browned, but tender and not crisp.
- Add the onion, salt, pepper and thyme; cook for 5 minutes.
- Add the garlic, cook another minute.
- Add the squash and cook for 5 minutes.
- Stir in the chicken stock and cream and simmer for 10 minutes, stirring occasionally. Do not allow mixture to boil.
- Remove from heat and let the mixture cool down for at least 15 minutes.
- Preheat the oven to 350 degrees F. Butter a 9 x 13 inch baking pan; set aside.
- In a small bowl, combine the breadcrumbs, Parmesan cheese and olive oil; set aside.
- Add the cooled squash to the rice, stir and mix in the beaten eggs; turn out into the prepared baking pan. Mixture will be wet but will bind as it cooks.
- Evenly sprinkle the top with the breadcrumb mixture and bake at 350 degrees F, uncovered, for 30 minutes, or until the top is golden brown.
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