SQUASH PROVENCAL
All of my family loves vegetables, and in the summer when squash is plentiful, I serve this dish frequently. It is truly my husband's favorite and can serve as a complete dinner for him.
Provided by Taste of Home
Categories Side Dishes
Time 1h5m
Yield 8 servings.
Number Of Ingredients 10
Steps:
- Drain tomatoes, reserving 1/4 cup juice; set aside. In a greased 13x9-in. baking dish, layer the zucchini, onion and rice; dot with 1 tablespoon butter. Top with squash and tomatoes., In a small bowl, combine the garlic salt, pepper and reserved juice; pour over tomatoes. Dot with remaining butter., Cover and bake at 350° for 40 minutes or until rice is tender. Uncover; sprinkle with cheeses. Bake 5-10 minutes longer or until cheese is melted. Serve with a slotted spoon.
Nutrition Facts : Calories 165 calories, Fat 8g fat (5g saturated fat), Cholesterol 25mg cholesterol, Sodium 508mg sodium, Carbohydrate 17g carbohydrate (8g sugars, Fiber 2g fiber), Protein 8g protein. Diabetic Exchanges
SKILLET SUMMER SQUASH
The good old-fashioned country way. This is definitely NOT diet food. You don't drain the bacon fat off after you brown it. If you really have to, you can substitute butter, but it won't be the same. You can also use this recipe with a combination of yellow and pattypan squash.
Provided by Clotho98
Categories Side Dish Vegetables Squash Summer Squash
Time 50m
Yield 4
Number Of Ingredients 4
Steps:
- Cook and stir bacon in a skillet over medium heat until crisp, 8 to 10 minutes. Add onions and cook in the bacon drippings until softened, 3 to 5 minutes. Add squash, salt, and black pepper; stir to coat.
- Cover skillet and cook squash mixture over low heat until tender, about 25 minutes.
Nutrition Facts : Calories 182.4 calories, Carbohydrate 11.9 g, Cholesterol 19 mg, Fat 13.2 g, Fiber 4.8 g, Protein 5.7 g, SaturatedFat 4.3 g, Sodium 238.9 mg, Sugar 1.2 g
SUMMER SQUASH GRATIN
This is a typical Provençal gratin, bound with rice and eggs. You can use the recipe as a template for other gratins using other cooked vegetables.
Provided by Martha Rose Shulman
Time 1h
Yield Serves 6
Number Of Ingredients 9
Steps:
- Make the sautéed summer squash, season it well and set aside.
- Preheat the oven to 375ºF. Oil a 2-quart baking dish with olive oil. In a medium bowl, beat together the eggs, salt, pepper, and milk. Stir in the rice, thyme, the sautéed squash and the cheeses. Scrape into the baking dish.
- Bake 35 to 40 minutes, until nicely browned on the top and edges. Remove from the oven and allow to stand for at least 10 minutes before serving, or allow to cool. The gratin is good hot, warm, or room temperature.
Nutrition Facts : @context http, Calories 219, UnsaturatedFat 3 grams, Carbohydrate 29 grams, Fat 6 grams, Fiber 1 gram, Protein 10 grams, SaturatedFat 3 grams, Sodium 248 milligrams, Sugar 2 grams, TransFat 0 grams
PROVENçAL TOMATO AND SQUASH GRATIN
Some of the tomatoes in this gratin are cooked down to a savory sauce, while the rest are sliced and used to decorate the top.
Provided by Martha Rose Shulman
Categories side dish
Time 1h45m
Yield 6 servings
Number Of Ingredients 11
Steps:
- Peel and seed half the tomatoes, and chop fine. Slice the rest and set aside. Preheat the oven to 375 degrees. Oil a 2-quart gratin or baking dish.
- Heat 1 tablespoon of the olive oil in a large, heavy nonstick skillet over medium heat. Add the onion and cook, stirring often, until it is translucent, about 5 minutes. Add the garlic, stir together for about 30 seconds, until it begins to smell fragrant, and stir in the squash. Cook, stirring often, until the squash is translucent, about 5 minutes. Add the chopped tomatoes and the thyme, season with salt and pepper, raise the heat slightly and cook, stirring often, until the tomatoes have cooked down and smell fragrant, 10 to 15 minutes. Stir in the rice or other grains and remove from the heat.
- Beat the eggs in a large bowl. Stir in the cooked vegetables, salt and pepper to taste, and the cheese and combine well. Scrape into the gratin dish.
- Slice the remaining tomatoes and cover the top of the gratin in one layer. Drizzle on the remaining tablespoon of olive oil. Bake 45 minutes, or until the top is browned and the gratin is sizzling. Remove from the heat and allow to sit for at least 10 minutes before serving. Sprinkle the basil over the top. Serve hot, warm or at room temperature.
Nutrition Facts : @context http, Calories 192, UnsaturatedFat 7 grams, Carbohydrate 16 grams, Fat 11 grams, Fiber 3 grams, Protein 9 grams, SaturatedFat 3 grams, Sodium 608 milligrams, Sugar 5 grams, TransFat 0 grams
SUMMER SQUASH PROVENCAL
To use up the last of your garden's tomatoes and zucchini, try this savory and speedy side dish from Bobbie Jo Yokley of Franklin, Kentucky.
Provided by Taste of Home
Categories Side Dishes
Time 20m
Yield 2 servings.
Number Of Ingredients 10
Steps:
- In a small nonstick skillet, saute onion in oil until tender. Stir in the zucchini, yellow squash, green pepper, garlic, salt and pepper. Cover and cook over low heat for 5-6 minutes or until vegetables are almost tender. Stir in tomatoes; heat through. Sprinkle with Parmesan cheese.
Nutrition Facts : Calories 120 calories, Fat 8g fat (1g saturated fat), Cholesterol 2mg cholesterol, Sodium 205mg sodium, Carbohydrate 10g carbohydrate (6g sugars, Fiber 3g fiber), Protein 3g protein. Diabetic Exchanges
PROVENCAL SUMMER SQUASH AND POTATO GRATIN
This dish is based on a traditional Provencal dish called a tian, the perfect baked dish for showcasing summer vegetables. Try swapping rosemary for thyme or oregano, or adding thinly sliced summer eggplant to the mix.
Provided by Food Network Kitchen
Categories side-dish
Time 1h45m
Yield 6 side dish servings
Number Of Ingredients 9
Steps:
- Preheat the oven to 375 degrees F. Lightly mist a shallow 2-quart baking or gratin dish with cooking spray.
- Thinly slice the squash, zucchini, potato, and onion 1/4-inch thick with a mandolin or by hand. Shingle the vegetables in the prepared baking dish in one layer. Season with salt and pepper. Sprinkle with the rosemary leaves and drizzle with olive oil. Cover with foil and bake until the potatoes are tender, 30 to 35 minutes.
- Remove the foil; sprinkle with the cheese. Bake until the cheese is browned and most of the liquid has evaporated, about 45 minutes more. Let stand at least 10 minutes. Serve warm or at room temperature.
PROVENCAL SUMMER VEGETABLE BAKE
From Aug 2012 Family Circle magazine. Forget what you learned about salting eggplant. The theory is that it eliminates bitterness. Varieties today are not bitter so don't add extra salt.
Provided by Bren in LR
Categories Potato
Time 1h30m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Heat oven to 400 degrees F. Peel and halve onions; cut into 1/4 inch thick slices. Heat 1 Tbs of the oil in a large saute pan over medium heat. Add onions and 1/4 tsp salt. Cook 8-10 minutes or until softened. Add garlic and cook 1 minute. Stir in beans, 1/2 tsp of the herbes de provence and 1/8 tsp of the pepper. Pour mixture into bottom of a 9x13 inch casserole dish.
- Meanwhile, cut eggplant, squash, potaotes and tomatoes into 1/4 inch thick slices. (To speed things up, use a food processor fitted with a slicing blade or a mandoline.) Toss vegatables with remaining 2 Tbs olive oil, 1/2 tsp salt, 2 tsp herbes de provence and 1/8 tsp pepper. Arrange vegetables on top of onion-bean mixture in 1 layer; pack tightly. Layer alternating veggies and in rows.
- Cover dish with aluminum foil and bake at 400 degrees for 45 minutes. Remove foil and crumble goat cheese on top. Bake 15 more minutes. Cool slightly and slice into 4 servings.
Nutrition Facts : Calories 424.9, Fat 20.1, SaturatedFat 7.6, Cholesterol 22.4, Sodium 912.5, Carbohydrate 48.2, Fiber 15, Sugar 14.7, Protein 18
PROVENCAL SUMMER VEGETABLE BAKE
Make and share this Provencal Summer Vegetable Bake recipe from Food.com.
Provided by Karen Escobar
Categories For Large Groups
Time 1h30m
Yield 15-20 serving(s)
Number Of Ingredients 11
Steps:
- Heat oven to 400°. Peel and halve onions; cut into 1/4-inch-thick slices. Heat 1 tablespoon of the oil in a large sauté pan over medium heat. Add onions and 1/4 teaspoon of the salt. Cook 8 to 10 minutes or until softened. Add garlic and cook 1 minute. Stir in beans, 1/2 teaspoon of the Herbes de Provence and 1/8 teaspoon of the pepper. Pour mixture into bottom of a 9 x 13 oven-safe casserole dish.
- Meanwhile, cut eggplant, squash, potatoes and tomatoes into 1/4-inch thick slices. (To speed things up, use a food processor fitted with a slicing blade or a mandolin.) Toss vegetables with remaining 2 tablespoons olive oil, 1/2 teaspoon salt, 2 teaspoons Souper Spices Herbes de Provence and 1/8 teaspoon pepper.
- Arrange vegetables on top of onion-bean mixture in 1 layer; pack tightly. Cover dish with aluminum foil and bake at 400 degrees for 45 minutes. Remove foil and crumble goat cheese on top. Bake 15 more minutes. Cool slightly and slice into 4 servings.
Nutrition Facts : Calories 105.4, Fat 5.3, SaturatedFat 2, Cholesterol 6, Sodium 242.7, Carbohydrate 11, Fiber 2.9, Sugar 3.1, Protein 4.5
More about "summer squash provencal food"
3 OF OUR FAVOURITE PROVENçAL RECIPES FOR SUMMER - GREAT …
From greatbritishchefs.com
SUMMER SQUASH, LEEK, SPINACH & PARMESAN GRATIN
From finecooking.com
17 DELICIOUS SUMMER SQUASH RECIPES EVEN YOUR PICKY …
From diyncrafts.com
SHRIMP & PROVENçAL-STYLE VEGETABLES WITH SUMMER …
From blueapron.com
10 TYPES OF SUMMER SQUASH AND HOW TO COOK WITH THEM
From allrecipes.com
PROVENçAL TOMATO AND SUMMER SQUASH GRATIN - KITCHEN …
From kitchenstories.com
PROVENCAL SUMMER SQUASH AND POTATO GRATIN - FOOD …
From foodnetwork.ca
3.2/5 (29)Total Time 1 hr 35 minsServings 6
17 BEST SUMMER SQUASH RECIPE IDEAS - FOOD NETWORK
From foodnetwork.com
SUMMER SQUASH SAUTé RECIPE - TWO PEAS & THEIR POD
From twopeasandtheirpod.com
PROVENCAL SUMMER SQUASH AND POTATO GRATIN | RECIPE | SIDE DISH …
From pinterest.com
A PROVENçAL SUMMER MENU - FINECOOKING
From finecooking.com
21 PLANT-BASED RECIPES WITH HERBS DE PROVENCE THAT DESERVE YOUR …
From botanyculture.com
PROVENçAL BRAISED SUMMER SQUASH WITH CURED OLIVES - EDIBLE …
From edibleparadise.com
PROVENCAL SUMMER SQUASH AND POTATO GRATIN RECIPES | FOOD …
From pinterest.ca
23 BEST SUMMER SQUASH RECIPES - INSANELY GOOD
From insanelygoodrecipes.com
ZUCCHINI AND SUMMER SQUASH GRATIN WITH HERBS DE PROVENCE
From healthy-delicious.com
MY SUMMER MENU FROM PROVENCE - PERFECTLY PROVENCE
From perfectlyprovence.co
SUMMER SQUASH PROVENCAL | RECIPE | FOOD MAGAZINE, SIDE RECIPES, …
From pinterest.com
PROVENCAL SUMMER SQUASH AND POTATO GRATIN - GLUTEN FREE RECIPES
From fooddiez.com
23 BEST SUMMER SQUASH RECIPES - EASY WAYS TO USE SUMMER SQUASH
From thepioneerwoman.com
9 CLASSIC DISHES FROM PROVENCE TO TRY THIS SUMMER - FRENCHLY
From frenchly.us
SUMMER SQUASH SAUTEED WITH FRESH HERBS DE PROVENCE …
From recipetips.com
GRILLED SUMMER SQUASH PROVENCAL - LOCAL FOOD ROCKS
From localfoodrocks.com
STEWED SUMMER SQUASH RECIPE - SERIOUS EATS
From seriouseats.com
SUMMER SQUASH PROVENCAL RECIPE: HOW TO MAKE IT
From stage.tasteofhome.com
PROVENCAL SUMMER SQUASH AND POTATO GRATIN RECIPE - FOOD NEWS
From foodnewsnews.com
A QUICK SUMMER SALAD WITH ZUCCHINI SQUASH - PERFECTLY PROVENCE
From perfectlyprovence.co
SUMMER VEGETABLE TIAN - A LOVELY PROVENCAL-INSPIRED VEGETARIAN …
From fromachefskitchen.com
PROVENCAL SUMMER SQUASH AND POTATO GRATIN - FOOD NETWORK
From foodnetwork.co.uk
5 UNMISSABLE PROVENCAL DISHES TO EAT THIS SUMMER - TASTE FRANCE …
From tastefrance.com
TIAN PROVENCAL (FRENCH BAKED SUMMER VEGETABLES)
From mediterraneanliving.com
SQUASH PROVENCAL RECIPE: HOW TO MAKE IT
PROVENçAL TIAN (EGGPLANT, ZUCCHINI, SQUASH, AND TOMATO
From seriouseats.com
PROVENçAL SUMMER SQUASH, RED PEPPER, AND TOMATO GRATIN RECIPE
From eatyourbooks.com
5 UNMISSABLE PROVENCAL DISHES TO EAT THIS SUMMER - TASTE FRANCE …
From tastefrance.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love