Summer squash, the season is in the name! If you’re looking for a way to get your vegetables in this summer, these recipes are sure to meet the mark! Try out these summer squash recipes and see for yourself how delicious veggies can be. Adding vegetables into the dish adds extra fiber and important vitamins and minerals!
You’re probably near your grill this time of year, so this is the perfect addition to your outdoor dinner!
- ½ cup fresh basil, chopped
- ¼ cup pine nuts, toasted
- 1 tablespoon extra virgin olive oil
- 1 tablespoon parmesan cheese, grated
- 1 garlic clove, minced
- 2 teaspoons lemon juice
- ¼ teaspoon salt
- 2 medium summer squash, sliced about ¼ inch thick
Mix basil, pine nuts, oil, parmesan cheese, garlic, lemon juice, and salt in a bowl. Lightly brush both sides of squash slices with oil. Grill squash on medium-high, until cooked through, flipping to cook both sides. Top with pesto and serve!
This salad is veggie-packed and refreshing for a summer day.
- 2 cups fresh butter beans, shelled
- 4 tablespoons canola oil
- 2 cups corn kernels
- 1 Vidalia onion, finely chopped
- 1 small summer squash, chopped
- 1 small zucchini, chopped
- 1 garlic clove, minced
- 2 medium tomatoes, seeded and chopped
- ½ stalk celery, finely chopped
- ½ cup fresh basil, thinly sliced
- 2 tablespoons cider vinegar
- 1 teaspoon dijon mustard
- 1 teaspoon salt
- Ground pepper to taste
Put butter beans in saucepan and cover with water. Bring to a boil, then down to simmer until tender (about 30 minutes). Drain and put in a bowl. Heat 1 tablespoon oil in skillet over medium heat. Add corn, onion, squash, and zucchini and cook until soft, but slightly crisped, stirring occasionally. Add garlic for about 1 minute, then transfer mixture to bowl of butter beans. Chill in refrigerator for about 1 hour. Once cool, stir in tomatoes, celery, and basil. In a separate bowl, whisk vinegar and mustard together. Add the other 3 tablespoons of oil slowly, whisking as you go, until mixture is creamy. Add salt and pepper, then transfer to bowl of succotash and stir until well coated. Serve!
This hearty dish features our versatile veggie once again!
- 2 ¼ pounds summer squash
- ⅔ cup yellow onion, finely chopped
- 4-ounce can of chopped green chiles
- 5-ounce can chopped jalapenos, drained
- ½ teaspoon salt
- 2 ¼ cup extra sharp cheddar cheese, grated
- ¼ cup all-purpose flour
- ¾ cup mild salsa
- 4 scallions, thinly sliced (for garnish)
- ¼ cup red onion, finely chopped (for garnish)
Preheat oven to 400°F and oil 9-by-13” dish. In a large bowl, add squash, onions, chiles, jalapenos, salt, and ¾ cup cheddar cheese. Add flour and toss until well coated. Transfer mixture to baking dish. Cover with foil and bake 35-45 minutes. Spoon salsa over casserole and add remaining 1 ½ cups of cheese. Bake uncovered for another 20-30 minutes, until golden. Add scallions and red onion for garnish and serve!
You can find these recipes and more here.
This post was written by Marissa Pender, Dietitian Intern for Johnston Health.