Spray a 9-by-13-inch baking dish with cooking spray. Kosher salt and freshly ground black pepperĨ ounces (1 1/2 cups) sharp cheddar cheese, cut into small cubesģ tablespoons chopped fresh Italian parsleyģ tablespoons butter, cut into small pieces Instructions The result: a creamy and savory side dish that helps you make the most of summer abundance.ġ0 small yellow squash, cut into large cubesġ large white or yellow onion, thinly sliced To get the right texture, use a potato masher to squish your squash after cooking. This is the quintessential cheesy Southern squash casserole. Let sit for a few minutes, and stir before serving. Remove the pot from the heat and stir in the basil. Reduce the heat to low and simmer for 20 minutes, stirring occasionally. Stir in the cherry tomatoes, corn, lima beans, salt, and several grinds of pepper. Stir in the squash and cook for 5 minutes. ![]() Stir in the garlic and cook for 1 minute. Sauté for 10 to 12 minutes, until the vegetables begin to brown around the edges. Once cooled, crumble or chop the bacon into small pieces.Īdd the onion, bell pepper, and okra to the bacon grease in the pot. ![]() Remove the cooked strips to a plate lined with a paper towel. Place the bacon into the pan and cook just until it starts to get crispy. Warm a Dutch oven or large pot over medium heat. Total Time: 1 hour and 0 minutes IngredientsĨ ounces cherry tomatoes, halved if small, quartered if largeĥ ears corn, shucked and cut from the cob (about 2 1/2 cups kernels)ġ cup chopped fresh basil leaves Instructions This summer version is full of seasonal produce, including okra, bell peppers and, yes, summer squash. Succotash can bring to mind mushy lima beans and dreary canned corn. This recipe comes from Southern From Scratch, by Ashley English. Bake until bubbly and browned, about 30 minutes. Pour the mixture into the prepared pie plate. Arrange the top slices of zucchini so that they lay flat and the dish looks nice. Stir in the cheddar, eggs and cream cheese. Remove from the heat and stir in the basil, oregano, salt and pepper. ![]() Cut the corn off of the cobs and add it to the pan, cooking until the vegetables soften (do not allow them to get mushy), 5 to 8 minutes. In a large skillet, melt the butter over medium heat. This herbed summer squash casserole is both savory and sweet from fresh summer corn.ġ teaspoon dried basil or 2 tablespoons chopped fresh Add some edible flowers for garnish and you have the perfect summer side. Or, you could shave ribbons of summer squash and dress it with your favorite vinaigrette. Stuffed squash: A Cherokee chef turned to tradition for this stuffed squash recipe Just salt those noodles before you cook them to release the water and toss them in a hot pan with pesto and some cooked shrimp. ![]() Besides the ubiquitous pies and casseroles, you could also buy an inexpensive spiralizer and have zucchini "noodles" all summer. You can only foist so many baskets of zucchini and crooknecks on your neighbors.įor an overabundance of squash, we have recipes and suggestions. If you overzealously planted too much summer squash this year, you may be a little overwhelmed by the fruits of your labor. This is the time of year that the seeds you planted at the beginning of the season really begin to bear fruit.
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