Best 2 Summer Squash Dressing Recipes

In the realm of culinary delights, summer squash takes center stage as a versatile ingredient, gracing our tables with its mild flavor and tender texture. As a star of the summer harvest, it lends itself to a myriad of culinary creations. From the refreshing tang of a zesty lemon dressing to the creamy embrace of a tangy yogurt sauce, summer squash offers a symphony of flavors that tantalize the taste buds. Whether you seek a light and refreshing side dish or a vibrant topping for grilled meats, this collection of summer squash dressings holds the key to unlocking culinary bliss.

**Lemon-Tahini Dressing:**
This vibrant dressing strikes a perfect balance between tangy and nutty, with a hint of garlic for added depth. Its creamy texture and bright citrus notes add a refreshing touch to salads, grilled vegetables, and grain bowls.

**Yogurt-Dill Dressing:**
For those who love a creamy, tangy dressing, the yogurt-dill combination is an absolute winner. With the addition of fresh dill, this dressing boasts a refreshing herbal flavor that complements roasted potatoes, grilled fish, and summer salads.

**Avocado-Lime Dressing:**
Avocado and lime unite in this luscious dressing, creating a velvety texture and a burst of zesty flavor. Drizzle it over tacos, burritos, or grilled chicken for a creamy, tangy kick.

**Roasted Red Pepper Dressing:**
Roasted red peppers bring a smoky, sweet touch to this vibrant dressing. Its rich red hue and bold flavor make it a perfect accompaniment to pasta salads, grilled meats, and roasted vegetables.

**Chimichurri Dressing:**
This South American-inspired dressing is a symphony of fresh herbs, garlic, and olive oil. Its bold, herbaceous flavor adds a vibrant touch to grilled meats, roasted vegetables, and empanadas.

Here are our top 2 tried and tested recipes!

SHAVED RAW SUMMER SQUASH WITH PARMESAN DRESSING

Shaved Raw Summer Squash with Parmesan Dressing image

Summer squash can be cooked in a number of ways, but it's also delicious served raw, as in this recipe from chef Dan Kluger. Also try:Peekytoe Crab Toast, Roasted Beets with Yogurt, Roasted Squash with Parmesan

Provided by Martha Stewart

Categories Food & Cooking Appetizers

Number Of Ingredients 10

Ingredients

2 small head of sucrine or baby butterhead lettuce, trimmed, leaves separated, washed, and dried
2 ounces baby arugula, washed, spun dry
Parmesan Dressing
1 pound assorted summer squash, such as goldbar zucchini, green zucchini, avocado squash, or pattypan squash
2 tablespoons fresh parsley, finely chopped
2 tablespoons fresh chives, finely chopped
2 tablespoons fresh chervil, finely chopped
2 tablespoons tarragon, finely chopped
2 ounces Parmesan cheese, shaved with a peeler
Freshly ground black pepper

Steps:

Divide lettuce and arugula evenly between 4 plates or 1 large platter; drizzle each plate with 1 tablespoon dressing (or 1/4 cup, if using a platter).
Using a mandoline, thinly slice zucchini over the lettuce, dividing squash evenly among plates. Drizzle each plate with 2 more tablespoons of dressing (1/2 cup if using a platter). Top with parsley, chives, chervil, tarragon, and Parmesan cheese. Season with pepper and serve immediately.

SUMMER SQUASH DRESSING

Summer Squash Dressing image

I serve with recipe#435267, roasted asparagus, coleslaw, and recipe#462312. Have made ahead and also have frozen prior to baking. I prefer baking in shallow layer so it is less soggy. I plan ahead by making 9 inch pan of cornbread day before and then using the leftovers for this. Melt butter in container big enough to hold other ingredients. I have subbed in zucchini also for this.

Provided by WiGal

Categories Vegetable

Time 1h10m

Yield 6 serving(s)

Number Of Ingredients 9

Ingredients

3 1/2 cups cornbread, cut into 1/2 inch chunks
1/2 cup onion, chopped
1 1/2 lbs summer squash, 1/4 inch slices
5 tablespoons butter, melted
3 tablespoons sour cream
1/3 cup chicken stock
1/4 teaspoon black pepper
1/2 teaspoon thyme, dried
1/4 teaspoon salt

Steps:

Preheat oven to 400.
In large bowl, put cornbread, onion, and summer squash.
Mix remaining ingredients together, pour over dressing, give it a gentle stir.
Put into greased 9 by 13 inch pan, bake uncovered for 45 to 50 minutes. Or freeze, defrost, and bake later--freezes well.

Nutrition Facts : Calories 125, Fat 11.2, SaturatedFat 6.9, Cholesterol 29, Sodium 208.1, Carbohydrate 5.8, Fiber 1.5, Sugar 3.5, Protein 2.1

Tips:

Select the right summer squash: Choose small, tender squash with smooth, unblemished skin. Avoid squash that is too large or has blemishes, as these may be bitter or tough.
Prepare the squash properly: Wash the squash thoroughly and remove the ends. If the squash is large, cut it into smaller pieces. You can also grate the squash or spiralize it for a different texture.
Use a variety of flavors: Summer squash has a mild flavor, so it pairs well with a variety of other ingredients. Try adding herbs, spices, citrus, or nuts to your dressing to create a unique flavor profile.
Don't overdress the salad: A little dressing goes a long way. Too much dressing can weigh down the salad and make it soggy.
Serve immediately: Summer squash salad is best served immediately after it is made. The squash will start to wilt if it sits for too long.

Conclusion:

Summer squash salad is a refreshing and flavorful dish that is perfect for a summer meal. It is easy to make and can be customized to your liking. With its variety of flavors and textures, summer squash salad is a surefire crowd-pleaser. So next time you're looking for a light and healthy dish, give summer squash salad a try!

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