One thing about summer I like is the availability of summer squash. Yes, I know you can get it year-round now but it’s not the same as getting it at the farmers market and fixing it for dinner. My handyman brought me some squash and zucchini from his garden recently and the resulting casserole was one of the best things I have had this summer.
One of my favorite summer meals is yellow squash, field peas, tomato salad with sliced onions and cucumbers. A nice piece of warm cornbread finishes it off.
The name summer squash is used to describe squashes that have a thin, edible skin. Zucchini, yellow squash, crookneck, and pattypan are the most common summer squashes grown. Summer squashes are usually bush types and have less of a spreading, vining habit than winter squashes. Yellow squash is a type of squash harvested when the rind is still tender and edible. It is characterized by its yellow color and typically comes in two main varieties. Straightneck squash is a variety that has a straight neck and a bulbous bottom. The crookneck squash variety has a curved neck. It’s one of the oldest varieties of summer squash, with its origins tracing back to Colonial America. Crookneck squash tends to have larger and more seeds and a thicker, waxier skin than straightneck squash.
Another summer squash, zucchini, is typically green and straight. However, both yellow squash and zucchini have similar taste profiles and can often be used interchangeably in recipes.
Summer squash is a good source of folate, potassium, and vitamins C and B6. It is a good source of Vitamins A, B, and C, fiber, magnesium, potassium, iron, folate, and riboflavin. Summer squash can be eaten cooked or raw, and recently have gained popularity as a vegetable alternative to noodles, called “zoodles”.
Manganese found in yellow squash helps boost bone strength. Manganese also assists the body in processing fats and carbohydrates. Yellow squash is rich in antioxidants like beta-carotene, vitamin C, and polyphenols, which help fight chronic diseases and defend against oxidative stress. Vitamin C supports a stronger immune system and promotes healthy skin and hair by aiding in collagen creation. Potassium helps counteract the effects of a high-sodium diet, potentially lowering blood pressure.
This week I have three recipes for summer squash. One is for simple stewed squash. One is for a casserole. I used what I had in the house for this casserole; jarred minced garlic, table salt, pepper, Italian flavored panko bread crumbs, and much more than ½ cup of parmesan cheese. The last recipe pairs chicken and summer squash which creates a perfect balance of flavors, textures, and nutrients and uses one pan.
Simple Stewed Summer Squash
Ingredients
1/4 cup extra-virgin olive oil, plus more for drizzling
3 or 4 medium cloves garlic, crushed
3 pounds mixed summer squash (such as zucchini, yellow squash, or other varieties), preferably small young ones, skins washed well, ends trimmed, cut into 1-inch rounds
Kosher salt
10 to 15 basil leaves, torn
Instructions
In a large Dutch oven, heat olive oil with garlic over medium heat, stirring occasionally, until garlic is softened, fragrant, and just beginning to turn golden, about 4 minutes. Add squash, increase heat to medium-high, and cook, stirring occasionally, until squash is plump and tender throughout, about 10 minutes; reduce heat at any point if squash begins to sear and brown. Season with salt. Stir in basil leaves and cook for 1 minute longer. Remove from heat and drizzle with fresh olive oil. Squash can be served warm, but is even better at room temperature or chilled.
Yellow Squash and Zucchini Casserole
Ingredients
2 tablespoons butter
2 medium zucchinis, cut into 1/4-inch slices
2 medium yellow summer squash, cut into 1/4-inch slices
2 shallots, minced
1/2 teaspoon sea salt
1/4 teaspoon coarsely ground pepper
4 garlic cloves, minced (I used jar garlic!)
1/2 cup heavy whipping cream
1 cup panko bread crumbs, divided (I used Italian flavored)
1/2 cup grated Parmesan cheese, divided
Instructions
Preheat oven to 450°. In a large skillet, melt butter over medium heat; add zucchini, yellow squash and shallots. Sprinkle with salt and pepper. Cook, stirring occasionally, until vegetables are crisp-tender, 4-6 minutes. Add garlic; cook 1 minute more. Add the cream; cook until thickened, 3-5 minutes. Remove from heat; stir in 1/2 cup bread crumbs and 1/4 cup cheese. Spoon mixture into a greased 11×7-in. or 2-qt. baking dish. Sprinkle with remaining bread crumbs and cheese. Bake until golden brown, 8-10 minutes.
Chicken and Summer Squash
4 skinless, boneless chicken breast halves
½ teaspoon salt
¼ teaspoon ground black pepper
1 tablespoon butter
1 tablespoon vegetable oil
¾ pound yellow squash, sliced
¾ pound zucchinis, sliced
1 medium tomato – peeled, seeded and chopped
Instructions
In a large nonstick skillet, melt butter in the oil over medium high heat. Season chicken with half of the salt and half of the pepper, and add it to skillet. Cook until lightly browned, about 2 minutes per side. Transfer to large plate or platter, and cover to keep warm. Pour off fat from skillet, and add squash, zucchini, and tomato. Season with remaining salt and pepper. Cook and stir over medium-high heat until squash is slightly softened, about 3 minutes. Reduce heat, and return chicken to skillet. Cover partially. Cook until squash is soft, and chicken is white throughout but still juicy, about 5 minutes longer. Transfer chicken to platter, and cover with foil to keep warm. Raise heat to high. Cook vegetable mixture, stirring often, until almost all of the liquid has evaporated, about 2 minutes. Arrange vegetables around chicken, and serve.
