Zucchini and Summer Squash Saute – Vegetable Side Dish Recipes
Zucchini and Summer Squash Saute is a quick and easy vegetable side dish recipe you can whip up in a few minutes. I’ve used lemon pepper here, but this is a good opportunity to use some of those interesting spice mixes you’ve picked up at the store.
Zucchini and Summer Squash Saute
- 1 medium Zucchini Skin on, sliced 1/4"
- 1 medium Summer Squash Skin on, sliced 1/4"
- 1 tbsp Butter
- 1 tsp Lemon Pepper or to taste. Use other spice mixes if you like
- Heat butter in saute pan or skillet until hot but not smoking.
- Add squash and flip to coat with butter.
- Saute until squash is just tender, flipping regularly. Sprinkle with spice and serve hot.
This one is very unusual – Baked Zucchini Puff. It’s a creamed zucchini that’s then baked to a puff.
Baked Zucchini Puff
- 2 lbs Small Zucchini Peeled and cut into long, 1/4" strips
- 1 1/2 cup Heavy Cream
- 3 lg Eggs whisked
- 1/2 cup Parmesan cheese
- Pepper to taste
- Add zucchini strips to a large pot of boiling, salted water (the water should be "salty like the sea" as they say). Return to a boil and boil for 30 seconds. Drain and spread on paper towels or a wire rack for several hours or as long as you can.
- Preheat oven to 450F. Lightly grease a 9" pie plate or quiche pan.
- Mix zucchini with cream, eggs, cheese and pepper. Pour into a pan and place on a baking sheet in the lower third of the oven and bake for 40 minutes or until puffed and lightly browned.
- Let cool for 10 minutes before serving to set.
Stuffed Zucchini Squash – with mushrooms and Swiss:
Stuffed Squash with Mushrooms and Swiss
- 2 lbs Zucchini or Pattypan Squash about 4 to 6
- 3 tbsp Butter
- 1/2 lb White Mushrooms chopped
- 1/2 tsp Salt
- 1 tbsp Fresh Basil or 1 tsp dried
- 1/4 tsp Pepper
- 4 oz Swiss cheese shredded
- 3 tbsp Sour Cream
- Cook squash in boiling, salted water until tender, but firm when pierced - about 5 minutes, depending on how big it is. Drain.
- For zucchini, cut off both ends and slice in half lengthwise. Don't worry about the seeds, they are small and soft. Scoop out the pulp to leave a 1/4" shell.For pattypan, slice off the bottom to form a flat base, then slice off the top, with the stem. Scoop out the seeds and discard. Then scoop out the pulp and leave a 1/4" shell.Let the shells cool and drain, face-down.
- In a skillet, melt the butter and saute the mushrooms until moisture has evaporated - about 3 minutes. Add salt, seasonings and squash pulp. Cook 2 minutes and remove from heat. Stir in cheese and sour cream
- Fill shells and place in baking dish. Bake, uncovered at 350F for 15 minutes, or until hot and bubbly. Let rest for 5 minutes and serve.