Best 2 Pan Cooked Summer Squash With Tomatoes And Basil Recipes

**Pan-Cooked Summer Squash with Tomatoes and Basil: A Symphony of Garden Freshness**

As the summer sun ripens the bounty of the garden, a delectable dish emerges, capturing the essence of the season's harvest. Pan-cooked summer squash, succulent tomatoes, and aromatic basil come together in a symphony of flavors, offering a delightful medley of textures and tastes. This culinary masterpiece is not only visually appealing but also a nutritional powerhouse, brimming with vitamins, minerals, and antioxidants. Indulge in this simple yet exquisite dish, savoring the sweet-savory notes of summer's finest produce. From classic sautéed preparations to tantalizing grilled and roasted variations, this article presents a delightful collection of recipes that celebrate the versatility of summer squash. Discover innovative ways to incorporate this humble vegetable into your culinary repertoire, transforming it into a主角star of your summer table.

**Savory Summer Squash Frittata:**
Awaken your senses with a vibrant frittata, where eggs cradle tender summer squash, sun-ripened tomatoes, and fragrant herbs. This protein-packed breakfast or brunch dish is a delightful symphony of flavors and colors, perfect for a leisurely weekend morning.

**Zesty Summer Squash and Shrimp Stir-Fry:**
Embark on a culinary journey to the Far East with this vibrant stir-fry. Succulent shrimp, crisp summer squash, and colorful bell peppers dance in a zesty sauce, creating a harmonious blend of sweet, sour, and savory flavors. Served over fluffy rice, this dish is a delectable weeknight dinner option.

**Creamy Summer Squash and Goat Cheese Pasta:**
Indulge in a comforting pasta dish that showcases the delicate flavors of summer squash. Creamy goat cheese, tangy sun-dried tomatoes, and aromatic basil transform ordinary pasta into an extraordinary culinary experience. This decadent dish is sure to impress your dinner guests.

**Refreshing Summer Squash and Watermelon Salad:**
Quench your thirst for a refreshing and unique salad that bursts with the essence of summer. Crisp summer squash, juicy watermelon, and tangy feta cheese come together in a medley of flavors and textures, drizzled with a zesty dressing. This vibrant salad is a perfect accompaniment to grilled meats or fish.

**Decadent Summer Squash Chocolate Chip Cookies:**
Experience the unexpected with these delectable chocolate chip cookies that incorporate the subtle sweetness of summer squash. The result is a chewy, chocolatey cookie with a hint of vegetable goodness. These treats are sure to be a hit with both kids and adults alike.

**Explore the Endless Culinary Possibilities of Summer Squash:**
In addition to the featured recipes, this comprehensive article offers a wealth of additional ideas for incorporating summer squash into your culinary repertoire. Discover imaginative ways to transform this versatile vegetable into fritters, soups, casseroles, and even refreshing beverages. With its mild flavor and remarkable adaptability, summer squash is a culinary canvas waiting to be explored. Embrace the bounty of the season and unleash your creativity in the kitchen.

Let's cook with our recipes!

SAUTEED SUMMER SQUASH WITH BASIL

Sauteed Summer Squash With Basil image

Provided by Moira Hodgson

Categories easy, quick, side dish

Time 15m

Yield 4 servings

Number Of Ingredients 5

Ingredients

1 1/2 pounds young fresh summer squash
3 tablespoons olive oil
1 clove garlic, minced
Coarse salt and freshly ground pepper to taste
3 tablespoons fresh basil leaves

Steps:

Cut the squash in thick slices. Heat the oil in a large skillet and saute the squash over high heat so that it is golden brown on both sides, but not overcooked. It should still be slightly crunchy. Remove with a slotted spoon as the pieces are cooked and place them in a serving bowl.
Add the garlic to skillet, cook until golden. Add with oil left in pan to the squash. Season with salt and pepper, sprinkle with basil and toss. Serve hot or at room temperature.

Nutrition Facts : @context http, Calories 120, UnsaturatedFat 9 grams, Carbohydrate 6 grams, Fat 10 grams, Fiber 2 grams, Protein 2 grams, SaturatedFat 1 gram, Sodium 427 milligrams, Sugar 4 grams

SHEET-PAN ROASTED SUMMER VEGETABLES

Sheet-Pan Roasted Summer Vegetables image

This side dish is summer on a sheet pan! Fresh veggies like peppers, squash and tomatoes are roasted, then topped with toasted bread crumbs mixed with lemon zest and garlic for a flavorful crunch. A basil garnish adds a burst of freshness.

Provided by Betty Crocker Kitchens

Categories Side Dish

Time 55m

Yield 8

Number Of Ingredients 12

Ingredients

2 medium zucchini, cut lengthwise in half, then cut crosswise into 1-inch slices (3 1/2 cups)
2 medium yellow summer squash, cut lengthwise in half, then cut crosswise into 1-inch slices (3 1/2 cups)
1 medium red bell pepper, cut into 1-inch pieces (1 1/2 cups)
1 medium red onion, cut into 1-inch wedges (2 cups)
1 cup cherry tomatoes, halved
4 tablespoons olive oil
1 teaspoon salt
1/2 teaspoon pepper
3 cloves garlic, finely chopped
2/3 cup Progresso™ plain panko crispy bread crumbs
2 teaspoons lemon zest
1/4 cup chopped fresh basil

Steps:

Heat oven to 450°F. Spray 18x13-inch rimmed sheet pan with cooking spray. On sheet pan, combine zucchini, summer squash, bell pepper, onion and tomatoes. Drizzle with 2 tablespoons of the oil, 3/4 teaspoon of the salt and the pepper; toss until vegetables are coated.
Roast uncovered 25 to 30 minutes, stirring after 15 minutes, until vegetables are tender and just start to brown.
Meanwhile, in 8-inch skillet, heat 1 tablespoon of the over medium heat. Add garlic; cook and stir 1 minute. Place garlic in small bowl. Add remaining 1 tablespoon oil to skillet; heat over medium heat. Add bread crumbs; stir to coat. Cook and stir 2 to 3 minutes or until lightly browned. Spoon into bowl with garlic. Add lemon zest and remaining 1/4 teaspoon salt; stir to mix. Sprinkle bread crumb mixture and basil over roasted vegetables.

Nutrition Facts : Calories 140, Carbohydrate 15 g, Cholesterol 0 mg, Fat 1 1/2, Fiber 2 g, Protein 3 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 320 mg, Sugar 5 g, TransFat 0 g

Tips:

- Choose tender summer squash for optimal texture and flavor. Slightly smaller squash tend to be more tender. - For best results, use ripe tomatoes that are juicy and flavorful. Heirloom tomatoes work great for this dish. - To enhance the flavor of the dish, use fresh basil. If fresh basil is unavailable, you can use dried basil, but adjust the quantity as dried basil has a more concentrated flavor. - You can add a pinch of red pepper flakes to the dish for a mild spicy kick. - For a tangier flavor, you can add a splash of white wine or lemon juice to the dish. - Serve the dish immediately after cooking to enjoy the vibrant flavors and textures. - This dish can be served as a side dish or a main course, depending on your preference.

Conclusion:

Pan-cooked summer squash with tomatoes and basil is a delicious and versatile dish that showcases the flavors of fresh summer produce. With its simple preparation and vibrant flavors, this dish is sure to become a regular in your summer cooking repertoire. Whether you serve it as a side dish or a main course, this dish is a delightful way to enjoy the bounty of the season.