Summer Squash With Toasted Garlic And Lime Food

SHEET-PAN ROASTED SUMMER VEGETABLES

Steps:

• Heat oven to 450°F. Spray 18x13-inch rimmed sheet pan with cooking spray. On sheet pan, combine zucchini, summer squash, bell pepper, onion and tomatoes. Drizzle with 2 tablespoons of the oil, 3/4 teaspoon of the salt and the pepper; toss until vegetables are coated.
• Roast uncovered 25 to 30 minutes, stirring after 15 minutes, until vegetables are tender and just start to brown.
• Meanwhile, in 8-inch skillet, heat 1 tablespoon of the over medium heat. Add garlic; cook and stir 1 minute. Place garlic in small bowl. Add remaining 1 tablespoon oil to skillet; heat over medium heat. Add bread crumbs; stir to coat. Cook and stir 2 to 3 minutes or until lightly browned. Spoon into bowl with garlic. Add lemon zest and remaining 1/4 teaspoon salt; stir to mix. Sprinkle bread crumb mixture and basil over roasted vegetables.

GRILLED DIJON SUMMER SQUASH

Steps:

• In a jar with a tight-fitting lid, combine the oil, vinegar, oregano, mustard, garlic, salt and pepper. Place the vegetables in a shallow baking dish. Add marinade and toss to coat. Let stand for 15 minutes. Drain and discard marinade. , Arrange vegetables on a vegetable grill rack. Grill, covered, over medium heat for 10-12 minutes or until tender.

GARLIC ROASTED SUMMER SQUASH

Steps:

• Preheat oven to 450 degrees F (230 degrees C).
• Trim the ends from the squash, and cut each squash in half lengthwise. Cut the halves in half again crosswise, to make 4 pieces; cut those pieces in half twice more the long way, to make 16 short spears from each squash. Toss the squash with olive oil and garlic in a bowl; place into a shallow baking dish. Sprinkle with salt and black pepper.
• Roast the squash until the spears and garlic start to brown, 5 to 10 minutes. Check the squash after 5 minutes, and add time in 2- to 3-minute intervals to avoid burning.

SUMMER SQUASH SAUTé

Steps:

• Place squash in a colander set in the sink or over a large bowl and toss with 1 teaspoon salt. Let squash stand 10 minutes, then squeeze well to remove as much excess moisture as possible (do not rinse).
• Meanwhile, toast almonds in a large dry skillet over medium heat, tossing occasionally, until lightly browned, about 3 minutes. Transfer to a plate; let cool.
• Heat oil in same skillet over medium heat. Add garlic and red pepper flakes and cook, stirring often, until fragrant but not browned, about 2 minutes. Add squash and cook, tossing occasionally, until crisptender, about 5 minutes. Fold in Parmesan and season with salt and pepper. Fold in almonds.

SPAGHETTI WITH SUMMER SQUASH, TOMATOES, AND GRILLED SHRIMP

Steps:

• Bring a large pot of salted water to a boil over high heat for the spaghetti.
• Preheat the oven to 400 degrees F.
• Combine the squashes, tomatoes, onion, garlic, and oregano in a large bowl. Add the olive oil, sprinkle with salt and pepper, and give it all a good toss. Dump that out onto a baking sheet and roast for 10 to 12 minutes, until the squash is tender and caramelized. Scrape the vegetables into a large pasta bowl and cover with a plate to keep everything warm.
• The pasta water should be boiling by now. Add the spaghetti and stir to separate the strands. Cook for 8 to 9 minutes, until al dente.
• To finish, scoop out about 1/4 cup of the pasta cooking water, drain the pasta, and toss gently with the roasted vegetables and Grilled Shrimp. Add the pasta water if needed.
• Heat a large outdoor grill and wipe down with oiled paper towel to create a nonstick surface. Add chopped garlic to 1/2 cup oil. Season shrimp with salt and pepper and place on grill. Baste with garlic-olive oil and grill 3 minutes each side basting as you go.

SUMMER SQUASH WITH TOASTED GARLIC AND LIME

Steps:

• Toss the squash with the salt and let stand in a colander for 30 minutes over a dish or in the sink. Rinse and pat dry.
• In a large skillet, saute the garlic in the vegetable broth until soft, about 3 minutes. Remove garlic and set aside. Raise heat to medium-high.
• Add squash to pan and saute for 8-10 minutes, until tender but a little crunchy.
• Stir in lime juice, oregano, parsley, pepper, roasted garlic, and.
• salt to taste. Mix well.

SUMMER YELLOW SQUASH ROASTED IN LEMON & OLIVE OIL

Steps:

• Preheat oven to 400°
• Prep baking sheet with aluminum foil.
• Rinse squash. Cut off ends and cut into desired size. I cut into quarters lenthwise and then cut into 1" pieces. Do not remove seeds or rinds - both are edible.
• Place squash pieces on baking sheet. Drizzle with olive and toss until completely coated.
• Lightly sprinkle garlic powder, pepper and paprika over squash.
• Generously season squash with freshly ground salt.
• Squeeze lemon juice over squash.
• Bake for 45 -60 minutes or until desired tenderness. I prefer the squash to start lightly browning and bake for about an hour.
• Serve immediately. Enjoy!

GARLIC AND HERB ROASTED POTATOES AND SQUASH

Steps:

• Preheat the oven to 425F.
• Cover the bottom of a large baking sheet with aluminum foil.
• Place the potatoes and squash in a large bowl and toss with olive oil, rosemary, thyme, oregano, garlic, balsamico and salt and pepper to coat well.
• Transfer vegetables to large baking sheet and spread into a single layer, keeping any leftover oil from the bowl.
• Roast the vegetables until tender, turning every 15 minutes with a long-handled spoon, about 45 minutes to 55 minutes.
• The veggies should be tender on the inside and caramelized in places on the outside.
• Adjust seasoning to taste.
• Serve immediately.

ROASTED PARMESAN SUMMER SQUASH

Steps:

• Heat oven to 400 F. Slice squash lengthwise and place on a rimmed baking sheet. Mix olive oil and Parmesan in a small bowl. Using a small spoon spread a dollop of the mixture onto the flat surface of the squash. Roast for 25-30 minutes until cheese is slightly brown.
• Enjoy hot, cold, or room temperature.

SUMMER SQUASH SAUTé RECIPE - (4.4/5)

Steps:

• Place squash in a colander set in the sink or over a large bowl and toss with 1 teaspoon salt. Let squash stand 10 minutes, then squeeze well to remove as much excess moisture as possible (do not rinse). Meanwhile, toast almonds in a large dry skillet over medium heat, tossing occasionally, until lightly browned, about 3 minutes. Transfer to a plate; let cool. Heat oil in same skillet over medium heat. Add garlic and red pepper flakes and cook, stirring often, until fragrant but not browned, about 2 minutes. Add squash and cook, tossing occasionally, until crisp-tender, about 5 minutes. Fold in Parmesan and season with salt and pepper. Fold in almonds. 1 dish, 4 ways - Switch up this squash sauté with different flavor combinations: Chile plus Lime: Cook 1 chopped jalapeño along with garlic and red pepper flakes. Omit almonds and cheese and finish squash with lime juice and toasted pepitas. Carrot plus Miso: Shred 1 large carrot and cook with the squash. Whisk 1 tablespoon white miso and 1 tablespoon rice vinegar; stir in miso mixture at the end instead of cheese. Cumin plus Coriander: Add 1/2 teaspoon each of ground cumin and ground coriander while sautéing the garlic and red pepper flakes. Serve with a dollop of plain Greek yogurt.