Summer Squash
There are few garden favorites as prolific as the summer squash or zucchini plant. Borrowed from our Native American ancestors, they were domesticated in the Eastern United States. They boast fiber, Vitamins A and C, and folate, and can help you avoid strokes, heart attacks, cardiac insufficiency and some cancers. For the biggest health benefit, leave the rind on, since it's rich in beta-carotene.
Summer Squash Recipes in this Section:
Scalloped Squash
2 tablespoons butter
1/2 cup diced onions
2 cups milk
2 tablespoons corn starch
1 tablespoon parsley
1 teaspoon basil
1/4 teaspoon pepper
6 -8 cups squash, sliced 1/4 inch thick
1 medium onion, thinly sliced in rings
2 cups cheese
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Saute the 1/2 cup of diced onions in butter. Add milk, cornstarch, parsley, basil, and pepper. Cook over a medium flame, stirring constantly until thick and creamy.
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Grease a large bowl. Layer 1 1/2 – 2 cups of squash, 1/4 of onion slices, 1/2 cup of white sauce, and 1/2 cup of cheese. Repeat layers. Cover with foil and bake at 350 degrees for 30 minutes. Remove foil and bake for 10 minutes or until cheese begins to brown.
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Let sit for 5 – 10 minutes before serving.
Saucy Summer Squash Skillet
1 Tbsp. oil
1 pkg. smoked sausage (kielbasa, etc.)
1 yellow summer squash
2 smallish zucchini
1 onion, coarsely chopped
1 (14 oz.) can or fresh diced tomatoes
1 (10 oz.) canned or fresh diced tomatoes with green chilies
1 (8 oz.) can tomato sauce
1-2 cups frozen corn
1-2 Tbsp. Italian Seasoning
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Heat oil in a large, heavy skillet. Quarter and slice zucchini and squash. Saute zucchini, squash, and onion in oil until tender. Add sausage (cut in half, and sliced) tomatoes, Rotel, tomato sauce, corn, and seasoning. Simmer for about 20 minutes, stirring occasionally.
Sauteed Summer Squash
2 - 3 summer squash, thinly sliced
1 small onion, chopped
2 tablespoons of olive oil
dash (or two or three) of pepper
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Add olive oil to large skillet, covering bottom. Add onions. Place squash on top of onions. Add pepper to taste. Cook over medium heat for 7 -10 minutes, stirring occasionally.
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Note: The cooking time will vary depending on the thickness of the squash slices. It is done when the flesh changes from its milky color and takes on a translucent appearance.