Best 4 Summer Squash And Tomato Side Dish With Feta Recipes
In this culinary journey, we'll introduce you to a symphony of flavors with our Summer Squash and Tomato Side Dish with Feta. This delectable dish features tender summer squash and juicy tomatoes, harmoniously combined with tangy feta cheese, creating a refreshing and vibrant side that complements any main course.
Accompanying this main recipe are two additional culinary creations that will tantalize your taste buds. Firstly, our Summer Squash and Zucchini Gratin is a cheesy and comforting casserole that showcases the delicate flavors of summer squash and zucchini, enveloped in a creamy sauce and topped with a golden-brown crust.
Next, our Summer Squash and Corn Saute is a vibrant and colorful side dish that captures the essence of summer. Featuring crisp summer squash, sweet corn, and a hint of tangy lemon, this saute is a delightful addition to any weeknight meal.
All three of these recipes are easy to prepare and burst with the flavors of fresh, seasonal produce. Whether you're looking for a light and refreshing side dish or a hearty and comforting casserole, our collection of summer squash recipes has something for every palate.
SUMMER SQUASH AND TOMATO SALAD
Provided by Food Network Kitchen
Categories side-dish
Time 40m
Yield 8 servings
Number Of Ingredients 0
Steps:
- Combine 2 cups halved assorted cherry tomatoes with 1/4 cup each white wine vinegar and olive oil, 1 sliced shallot and 2 tablespoons each chopped basil, mint and chives. Season with salt and pepper and set aside. Thinly slice 1 each medium zucchini and yellow squash using a mandoline; spread out on a platter. Top with the tomato mixture and let sit, 30 minutes. Transfer to a bowl.
TOMATO FETA BAKED SPAGHETTI SQUASH
A low-carb spin to the viral TikTok Feta Tomato Pasta; and it's so good. This Baked Spaghetti Squash Recipe will be your new weeknight go-to!
Provided by Jordan
Categories Main Course
Time 40m
Number Of Ingredients 10
Steps:
- Preheat oven to 375 F. Poke holes in spaghetti squash with a knife and microwave for 5 minutes, then slice in half horizontally (the short way) and remove the seeds. Place the spaghetti squash, cut side down on a rimmed baking sheet with 2 tablespoons of water. Roast spaghetti squash on top rack for 20-30 minutes or until strands are just cooked enough to pull from the shell.
- While the squash is roasting, place the feta cheese in the middle of an 8X12 baking dish. Arrange the tomatoes, mushrooms and garlic around the cheese. Drizzle with olive oil and season with red pepper flakes, black pepper, and half the fresh basil. Place the baking dish on the bottom rack of the oven and roast for 20-30 minutes, or until the tomatoes are bursting and the feta is golden on top. Add the remaining basil and mix.
- When the squash is finished, pull the strands with a fork and place them in the baking dish with the feta cheese and vegetables. Mix until fully combined. Add a squeeze of lemon juice and garnish with more fresh basil if you like.
Nutrition Facts : Calories 288 kcal, Carbohydrate 26 g, Protein 12 g, Fat 17 g, SaturatedFat 9 g, Cholesterol 50 mg, Sodium 684 mg, Fiber 5 g, Sugar 12 g, ServingSize 1 serving
SAUTEED SUMMER SQUASH AND TOMATOES
Provided by Food Network Kitchen
Categories side-dish
Time 25m
Yield 6 servings
Number Of Ingredients 7
Steps:
- Heat a large skillet over medium heat. Add the oil and garlic, and saute until the garlic is golden, about 2 to 3 minutes. Remove and discard the garlic. Increase the heat to high and add the squash. Saute, tossing frequently until crisp-tender, about 5 minutes. Add the tomatoes and mint and cook until warmed, about 1 minute more. Season with salt and pepper to taste. Serve in a warm bowl.
YELLOW SQUASH AND TOMATOES
Kathy Smith of Pittsburgh, Pennsylvania writes of her Yellow Squash and Tomatoes, "Don't be fooled by the simplicity; this is so good. I made it at least once a week last summer when the garden was producing squash, tomatoes and basil."
Provided by Taste of Home
Categories Side Dishes
Time 15m
Yield 4 servings.
Number Of Ingredients 6
Steps:
- In a large skillet, saute squash in oil until tender. Add the tomatoes, basil, pepper and salt. Reduce heat to medium; cook 1-2 minutes longer or until heated through.
Nutrition Facts : Calories 94 calories, Fat 7g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 82mg sodium, Carbohydrate 8g carbohydrate (4g sugars, Fiber 3g fiber), Protein 2g protein. Diabetic Exchanges
Tips:
- Choose the right summer squash. For this recipe, a variety with a mild flavor and tender skin, such as zucchini or yellow squash, works best.
- Cut the squash into even-sized pieces. This will help them cook evenly.
- Don't overcrowd the pan. If you add too much squash to the pan, it will steam instead of sautéing and won't get as flavorful.
- Cook the squash over medium-high heat. This will help it brown and caramelize.
- Add the tomatoes and feta cheese towards the end of cooking. This will prevent the tomatoes from becoming mushy and the feta cheese from melting completely.
- Season to taste. Add salt, pepper, and other seasonings to taste before serving.
Conclusion:
This summer squash and tomato side dish with feta is a delicious and easy way to enjoy the fresh flavors of summer. It's perfect for a weeknight meal or a potluck. Serve it as a side dish to grilled chicken or fish, or enjoy it on its own as a light lunch or snack.
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