With summer vegetables being in season, I thought it would be a good idea to share some Vegetable Side Dish Recipes with you. These are some simple squash dishes that take a little prep work in the morning, but after that you can toss them in the oven and call it good.
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. Or check out these spice mixes from Savory Spice:
The citrus flavor and heat from the pepper in this salt-free blend match the bright sun and inviting warmth of the Caribbean to a tee. Barrier Reef is a natural fit with pork or duck. When using this blend, we recommend fresh squeezed lime juice as a finishing touch. Also try on orange roughy or halibut.[More]
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. You can slice the zucchini any way you like – the recipe calls for 1/4″ strips, but thin slices work just as well. Be sure to coat the dish with cooking spray first.
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. You can also make this with pattypan squash for an individual serving. Looks impressive, but really easy!
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.
You can always add a bit of protein to any of these to make them into a main dish. Sausage and squash is a common pairing.
All of these dishes are low-carb, so if you want a bit of a treat, why not add a slice of warm bread? Check out my Whole Wheat Bread recipe for the bread machine, or my Honey Whole Wheat Bread recipe. Pull the warm bread out of the oven just in time to slip in the squash.