Whether you grow summer squash or buy it from the supermarket, there’s a lot out right now. In addition to yellow and crookneck squash, as well as zucchini, you may find other varieties, especially at your local Farmer's Market, such as pattypan, zephyr, and eight ball squash. Not sure what to do with all this summer squash? Then try these few recipes. They’re all vegetarian and gluten-free.
Skillet Summer Squash
Ingredients:
1 small onion of your choice (red, yellow, or scallions) sliced
2-3 medium sized squash or 1 pound, cut or sliced into 1/4" rounds
1 tablespoon olive oil
Pinch of mineral salt or sea salt
Freshly ground black pepper
Fresh herbs such as basil, oregano, cilantro, or parsley
Fresh lemon
Optional: 1/2 tablespoon butter or ghee (clarified butter)
Directions:
Heat a large skillet over medium heat. Add the oil and, and when hot add the sliced onion. Sauté until it begins to turn transparent, about 1-2 minutes.
Add the squash, salt, and black pepper, and toss.
Spread the squash and onions out into an even layer in the skillet. Cook, then toss, repeating every 30 seconds or so, until the onions are very tender and the squash is cooked to your liking, 7-10 minutes.
Turn off the heat and add the butter, if using, tossing once it melts.
Season with fresh herbs of your choosing and toss; transfer to a serving dish.
Squeeze fresh lemon over the dish and serve.
Summer Squash and Green Chile Sauté
Ingredients:
1 tablespoon olive oil
1 cup coarsely chopped onion of your choice (red, white, or scallions)
1 large green Chile; I use Hatch Green Chile here in New Mexico because it grows here, but use what you have, seeded and chopped
1 pinch ground cumin
2 cloves garlic, minced
2 cups chopped summer squash
1/2 cup fresh or frozen corn
1/2 cup cherry or grape tomatoes, cut in halves
1 teaspoon dried oregano or 2 teaspoons of fresh oregano
Pinch of mineral or sea salt
Pinch of freshly ground black pepper
1/4 cup chopped cilantro
Juice from 1/2 lime
Directions:
Heat olive oil on medium high heat in a large skillet.
Add onions and chiles and sauté until softened and slightly browned, about 3 - 4 minutes.
Add the cumin and garlic and cook another minute.
Add the summer squash. Continue to cook on medium high heat for another 3 - 4 minutes.
While the squash is still firm but not overcooked, add the corn and tomatoes.
Sprinkle with oregano, salt, and pepper. Cook for another minute or two.
Garnish with cilantro and lime juice, and serve.
Gluten-free Zucchini Chips
Ingredients:
2 medium zucchini, sliced into 1/4” thick rounds
1/4 cup grated Parmesan cheese
1/4 cup gluten-free Italian breadcrumbs
Pinch of mineral salt or sea salt to taste
Pinch of freshly ground black pepper to taste
1 tablespoon olive oil, more if needed
Directions:
Preheat oven to 425°F (220°C).
Line a baking sheet with parchment paper.
In a small bowl, combine Parmesan cheese, breadcrumbs, salt, and black pepper.
In another small bowl add the olive oil.
Dip the zucchini slices in olive oil, then into the breadcrumb mixture, pressing lightly to adhere.
Arrange the zucchini slices in a single layer on the prepared baking sheet.
Bake for 25-30 minutes, or until the chips are golden brown and crispy.
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