Best 7 Summer Squash Sautà With Tomato Basil Recipes

SUMMER SQUASH AND TOMATO SALAD

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.

PAN-COOKED SUMMER SQUASH WITH TOMATOES AND BASIL

Steps:

• Heat 1 tablespoon of the olive oil over medium-high heat in a wide, heavy skillet. Add the zucchini. Cook, stirring or shaking the pan, until the zucchini is lightly seared and beginning to soften, three to five minutes. Remove from the pan, and set aside.
• Add the remaining olive oil to the pan, then the garlic. Cook, stirring, just until fragrant -- less than 30 seconds. Stir in the tomatoes. Cook, stirring, until the tomatoes have begun to cook down, about five minutes. Return the zucchini to the pan, add salt and pepper to taste, and reduce the heat to medium. Cook, stirring often, until the zucchini is tender and translucent and the tomatoes have cooked down to a fragrant sauce. Stir in the basil, and taste and adjust seasonings. Remove from the heat and serve hot, or allow to cool and serve at room temperature.

SAUTEED SUMMER SQUASH AND TOMATOES

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.

SUMMER SQUASH SAUTÉ WITH TOMATO & BASIL

Steps:

• After you have chopped all your ingredients, heat a large skillet with 1 Tablespoon of Olive Oil over medium to medium high flame. Before oil smokes, add onion and bell pepper pieces. Sauté for a minute, then add both squash. I like to cook this dish with kind of a high flame to caramelize the outside of the vegetables. If you don't feel comfortable doing this, cook at a lower temp. Be sure to flip or stir your vegetables, so that they don't burn. About half way through cooking the squash (about 5 min.), add the tomatoes. Then just about a minute before the squash is ready (about another 4 min.), stir in the fresh basil, and season with salt, pepper, & granulated garlic. Then enjoy!

FRESH TOMATO AND SUMMER SQUASH BAKE

Steps:

• Preheat oven to 350 degrees. Cook the bacon until VERY crisp and set aside. Once cooled, break into thumb-sized pieces.
• Butter the bottom and sides of a 9" x 9" square baking pan. MUST be 9"; 8" x 8" is too small!
• Heat Texas skillet with 1 tablespoon of butter and olive oil. Place the 2 cups of coarsely chopped onions into a Texas skillet; stir to coat with butter/oil and cover, sautéing over medium heat. Cook until they begin to soften and turn soft yellow.
• When onions begin to soften, add the yellow squash half moons. Stir to combine. Cover and cook until squash just begins to change colour and becomes slightly tender.
• Add the minced fresh basil to the fresh tomato chunks. Stir to combine.
• When onions are soft and yellow and squash is beginning to soften, remove from heat and set on heat pad, near 9" x 9" pan.
• Place 1/2 (1 cup) of the onion-squash mixture in the bottom of the buttered pan. It will NOT thoroughly cover the bottom; that's okay!
• Very lightly sprinkle Sea Salt, Freshly Cracked Pepper and Garlic Powder over Onion-Squash mixture. Top with 1 cup of the Tomato-Basil mixture.
• Layer 1/2 of the crumbled bacon on top of this first layer. Top bacon with 1 cup of finely shredded Cheddar Cheese.
• Repeat layering: Onion-Squash; Salt, Pepper, Garlic Powder; Tomato-Basil; Bacon and Cheddar Cheese.
• Add Panko bread crumbs to cover mixture. 3/4's to 1 cup, your choice. Drizzle olive oil over crumbs.
• Place in 350 degree oven, UNCOVERED, for about 1 hour, or until crumbs are golden brown.
• Take out of oven, place on heat-proof surface, allow to cool for 10 minutes before serving. This holds the heat! Eat with care and enjoy!

SUMMER SQUASH AND TOMATOES

Steps:

• Heat oven to 400°F
• Combine squash, tomatoes and onions in pot, cover with water and parboil for 5 minutes.
• Remove from heat and drain.
• Heat garlic in olive oil in large skillet.
• Add tomatoes, onion and squash slices and simmer until the onion slices become transparent, about 5 minutes.
• Transfer the mixture to a 6 quart casserole dish.
• Add bouillon, salt and pepper. Bake for 1 hour or until squash is tender.
• Stir in dill and tarragon.
• Sprinkle top with parsley.
• Return to oven and bake 10 minutes more.

SAUTEED SUMMER SQUASH WITH BASIL

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.