Spiral Summer Squash Food

SPIRALIZED ZUCCHINI & SUMMER SQUASH CASSEROLE

Spiralized Zucchini & Summer Squash Casserole image

If you don't have a spiralizer to make this healthy zucchini noodle casserole (aka zoodles), use a vegetable peeler to make long thin strips of the squash and zucchini, stopping when you reach the seedy center. Just a few minutes under the broiler gives these ricotta-and-basil-filled nests a light golden top.

Provided by Hilary Meyer

Time 30m

Number Of Ingredients 9

Ingredients

1 cup whole-milk ricotta cheese
½ cup finely shredded Parmesan cheese
¼ cup chopped fresh basil
1 clove garlic, minced
½ teaspoon ground pepper, divided
2 medium summer squash
2 medium zucchini
2 tablespoons extra-virgin olive oil
½ teaspoon salt

Steps:

Position a rack in the top position of oven; preheat broiler to high.
Combine ricotta, Parmesan, basil, garlic and 1/4 teaspoon pepper in a medium bowl. Set aside.
Using a spiral vegetable slicer or a vegetable peeler, cut summer squash lengthwise into long, thin strands or strips. Stop when you reach the seeds. You should have about 6 cups of "noodles." Place them on a cutting board and shape into an even 10-inch square. Cut the square into quarters. Transfer each "nest" to a 9-by-13-inch broiler-safe pan (or similar size 3-quart baking dish). Repeat with zucchini. Arrange the zucchini nests in an alternating pattern with the summer squash.
Drizzle the nests with oil and season with salt and the remaining 1/4 teaspoon pepper. Make a well in the center of each and spoon in about 2 tablespoons filling.
Broil the nests until browned in spots, 6 to 8 minutes. Serve warm.

Nutrition Facts : Calories 127.3 calories, Carbohydrate 5.2 g, Cholesterol 19.4 mg, Fat 9.2 g, Fiber 1.2 g, Protein 6.9 g, SaturatedFat 4 g, Sodium 263 mg, Sugar 2.8 g

SPIRAL SUMMER SQUASH

Spiral Summer Squash image

If you love gadgets, try a vegetable spiralizer! Straight, even vegetables work best when using spiralizers. If you don't have a spiralizer, use a vegetable peeler. Pull peeler down sides of squash, making long strips. The baking time may be less.

Provided by Betty Crocker Kitchens

Categories Side Dish

Time 20m

Yield 4

Number Of Ingredients 5

Ingredients

1 zucchini (6 inches)
1 yellow summer squash (6 inches)
2 teaspoons olive oil
1/4 teaspoon salt
Freshly ground pepper, chopped parsley and shredded Parmesan, if desired

Steps:

Heat oven to 400°F. Line 15x10x1-inch pan with foil.
Cut off ends of squash. Cut squash with spiralizer according to manufacturer's directions. Place in pan. Drizzle with oil; sprinkle with salt. Toss to coat; spread squash in single layer.
Bake 8 to 10 minutes or just until tender. Sprinkle with pepper, parsley and Parmesan.

Nutrition Facts : Calories 40, Carbohydrate 3 g, Cholesterol 0 mg, Fat 1/2, Fiber 1 g, Protein 1 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 150 mg, Sugar 2 g, TransFat 0 g

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