Best 2 Summer Squash Provencal Recipes

## **Summer Squash Provencal: A Medley of Fresh Flavors** ##

In the heart of summer, when gardens overflow with an abundance of fresh produce, the humble summer squash takes center stage in this delightful dish, Summer Squash Provencal. This culinary creation is an aromatic symphony of flavors, textures, and vibrant colors, inspired by the vibrant culinary traditions of Provence, a region renowned for its bountiful sunshine and delectable cuisine.

This Provencal-inspired dish features tender summer squash bathed in a savory sauce brimming with the essence of sun-ripened tomatoes, aromatic herbs, and a hint of garlic. The addition of plump, juicy shrimp and succulent scallops elevates the dish to a seafood lover's paradise. The zesty lemon cuts through the richness, adding a refreshing brightness that balances the sweet squash and briny seafood.

For vegetarians and those seeking a plant-based option, the recipe offers an enticing variation that swaps seafood for roasted eggplant and zucchini, creating a colorful and flavorful medley of grilled vegetables.

As a side dish, Summer Squash Provencal complements grilled meats, roasted chicken, or flaky fish with its vibrant flavors and medley of textures. It can also be enjoyed as a light and satisfying main course, accompanied by a crisp green salad and crusty bread for mopping up the delectable sauce.

Whether you choose the seafood or vegetarian version, Summer Squash Provencal promises a culinary journey to the sun-drenched landscapes of Provence, where every bite is a celebration of fresh, seasonal ingredients and the vibrant spirit of summer.

Let's cook with our recipes!

PROVENCAL SUMMER SQUASH AND POTATO GRATIN

Provencal Summer Squash and Potato Gratin image

This dish is based on a traditional Provencal dish called a tian, the perfect baked dish for showcasing summer vegetables. Try swapping rosemary for thyme or oregano, or adding thinly sliced summer eggplant to the mix.

Provided by Food Network Kitchen

Categories side-dish

Time 1h45m

Yield 6 side dish servings

Number Of Ingredients 9

Ingredients

Cooking spray
1 medium yellow summer squash (about 8 ounces)
1 medium zucchini (about 8 ounces)
1 small Yukon gold potato, about 4 ounces, scrubbed and thinly sliced
1/4 small sweet onion, such as Vidalia, thinly sliced
Kosher salt and freshly ground black pepper
1 sprig fresh rosemary, leaves removed
1 tablespoon olive oil
1/4 cup (1 1/2 ounces) freshly grated Manchego cheese

Steps:

Preheat the oven to 375 degrees F. Lightly mist a shallow 2-quart baking or gratin dish with cooking spray.
Thinly slice the squash, zucchini, potato, and onion 1/4-inch thick with a mandolin or by hand. Shingle the vegetables in the prepared baking dish in one layer. Season with salt and pepper. Sprinkle with the rosemary leaves and drizzle with olive oil. Cover with foil and bake until the potatoes are tender, 30 to 35 minutes.
Remove the foil; sprinkle with the cheese. Bake until the cheese is browned and most of the liquid has evaporated, about 45 minutes more. Let stand at least 10 minutes. Serve warm or at room temperature.

SUMMER SQUASH PROVENCAL

Summer Squash Provencal image

To use up the last of your garden's tomatoes and zucchini, try this savory and speedy side dish from Bobbie Jo Yokley of Franklin, Kentucky.

Provided by Taste of Home

Categories Side Dishes

Time 20m

Yield 2 servings.

Number Of Ingredients 10

Ingredients

2 tablespoons chopped onion
1 tablespoon canola oil
1 small zucchini, cubed
1 small yellow summer squash, cubed
1/4 cup chopped green pepper
1 garlic clove, minced
1/8 teaspoon salt
Dash pepper
1 medium tomato, cut into wedges
1 tablespoon grated Parmesan cheese

Steps:

In a small nonstick skillet, saute onion in oil until tender. Stir in the zucchini, yellow squash, green pepper, garlic, salt and pepper. Cover and cook over low heat for 5-6 minutes or until vegetables are almost tender. Stir in tomatoes; heat through. Sprinkle with Parmesan cheese.

Nutrition Facts : Calories 120 calories, Fat 8g fat (1g saturated fat), Cholesterol 2mg cholesterol, Sodium 205mg sodium, Carbohydrate 10g carbohydrate (6g sugars, Fiber 3g fiber), Protein 3g protein. Diabetic Exchanges

Tips:

Choose the right squash: Look for firm, young summer squash with smooth, unblemished skin. Avoid squash that is too large or has bruises or blemishes.
Slice the squash evenly: This will help ensure that the squash cooks evenly. If the slices are too thick, they will take longer to cook and may not get tender.
Don't overcrowd the pan: When cooking the squash, be sure to give it enough space so that it can brown properly. If the pan is too crowded, the squash will steam instead of brown.
Season the squash to taste: Salt and pepper are a good starting point, but you can also add other herbs and spices to taste. Some good options include garlic, thyme, oregano, and basil.
Serve the squash immediately: Summer squash is best served fresh out of the pan. It can be served as a side dish or main course.

Conclusion:

Summer squash Provençal is a delicious and easy-to-make dish that is perfect for summer gatherings. The squash is tender and flavorful, and the tomatoes and herbs add a vibrant and refreshing flavor. This dish is sure to be a hit with your friends and family.