Best 3 Spicy Summer Squash Recipes
When the summer squash bounty arrives, this simple stir-fried dish is a delightful way to savor its peak flavor. This collection offers three distinct recipes using summer squash, zucchini, and yellow squash, each bursting with vibrant colors and garden-fresh taste.
For a classic stir-fry experience, try the Spicy Summer Squash recipe. Tender squash and crisp bell peppers are tossed in a fiery sauce made with garlic, ginger, soy sauce, and a touch of red pepper flakes.
If you prefer a milder dish, the Sweet and Sour Summer Squash is a perfect choice. A medley of summer squash, pineapple, and red bell pepper is coated in a tangy sauce made with brown sugar, vinegar, and soy sauce.
For a unique and flavorful twist, try the Summer Squash with Black Bean Sauce. This dish features a savory sauce made with black bean sauce, garlic, ginger, and a touch of sesame oil, which pairs perfectly with the tender squash and crunchy water chestnuts.
Whether you're looking for a quick and easy weeknight meal or a flavorful side dish for your next barbecue, these summer squash recipes are sure to satisfy your taste buds.
SPICY SUMMER SQUASH SOUP
Good hot or cold. Adjust the amount of crab boil according to how spicy you want your soup. Great way to use up some of that garden bounty & can be frozen!
Provided by Bethanna
Categories Vegetable
Time 35m
Yield 6-8 serving(s)
Number Of Ingredients 8
Steps:
- Bring water, bouillion cube, and desired amount of crab boil to a boil in a saucepan. You can always start on the lower end of crab boil & adjust up. Remember that some of the heat will "cook off" when you add broth to squash later. Boil for 10 minutes.
- Meanwhile, coursely chop squash and onion. I don't peel my squash, but you can peel them if desired before chopping.
- Put squash and onion into a dutch oven and pour broth mixture in over vegetables. Cover vegetables about 2/3 of the way, don't completely cover (you may have some broth left over). Bring to a boil and simmer for 20 minutes. When squash is tender, remove from heat & let cool.
- When cool enough to handle, transfer squash mixture to a blender or food processor and blend until smooth.
- Return squash mixture to dutch oven and slowly stir in cream. You might not want the whole cup. Season with salt and pepper to taste. Add dash of cayenne pepper, if desired.
- If planning to serve cold, let stand in refrigerator several hours or overnight to allow flavors to blend. Stir well before serving.
- If freezing, let cool completely, then place desired number of servings in freezer containers. Freeze for up to 3 months. To prepare from frozen, simply thaw in microwave or stovetop & serve!
LOW CARB SPICY SUMMER SQUASH (OVEN FRIED)
I used spicy pork rinds to coat these babies. DELISH!!!! And low carb!!
Provided by Lisa G. Sweet Pantry Gal
Categories Vegetables
Time 10m
Number Of Ingredients 5
Steps:
- 1. Cut and clean squash. Lay on paper towel & Lightly pat dry. Mix Mayonnaise and cinnamon (or herb of choice) I like the cinnamon, it adds warmth plus cuts the heat. Dill is awesome too! Crush rinds add parmesan cheese and mix. Put in separate bowl.
- 2. Brush squash with mayonnaise mix, all sides. Press into rind crumbs and parm. Bake in 425 degree oven for 20-25 minutes till lightly crisp and brown.
SPICY SUMMER SQUASH
Renal and diabetic safe. 38 calories per 1/2 cup. Low everything.
Provided by William Algeri
Categories Vegetables
Time 45m
Number Of Ingredients 9
Steps:
- 1. Boil water in a 2-quart saucepan. Cut squash into thick slices and add to boiling water. Parboil for 5 minutes. Drain and rinse under cold water. Set aside.
- 2. In a nonstick frying pan, saute leeks, onion, and garlic in oil.
- 3. Add squash, mrs. Dash herb seasoning and salt. Cook over medium heat for 5 minutes. Stir several times to prevent sticking.
- 4. Remove from heat. Add lemon juice and stir. Serve topped with one teaspoon of sour cream.
Tips:
- Choose the right squash: For this recipe, yellow squash or zucchini are the best choices. They should be firm and have a deep color.
- Cut the squash into bite-sized pieces: This will help them cook evenly.
- Don't overcrowd the pan: If you overcrowd the pan, the squash will steam instead of fry and will not get as crispy.
- Cook the squash over medium-high heat: This will help them get crispy and browned.
- Season the squash liberally: With a variety of spices, such as chili powder, cumin, and paprika.
- Serve the squash immediately: With your favorite dipping sauce, such as tahini sauce or tzatziki sauce.
Conclusion:
This spicy summer squash recipe is a delicious and easy way to enjoy this healthy vegetable. The squash is crispy on the outside and tender on the inside, and the spicy coating gives it a delicious kick. Serve this squash as a side dish, appetizer, or main course. Note: This recipe is easily adaptable to your own taste preferences. If you don't like spicy food, you can reduce the amount of chili powder or omit it altogether. You can also add other vegetables to the recipe, such as bell peppers, onions, or corn.
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