Best 10 Shells With Summer Squash Corn Beans And Tomato Recipes

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When it comes to summer recipes, this dish of shells with summer squash, corn, beans, and tomato is the perfect way to enjoy the season's bounty. This easy-to-make dish is packed with fresh flavors and vibrant colors, making it a delightful addition to any summer gathering. Using the freshest ingredients available during the summer season, such as sweet corn, juicy tomatoes, and tender summer squash, this pasta dish is not only delicious but also incredibly nutritious, offering a balance of carbohydrates, proteins, and essential vitamins.

Check out the recipes below so you can choose the best recipe for yourself!

SHELLS WITH SUMMER SQUASH, CORN, BEANS AND TOMATO



Shells With Summer Squash, Corn, Beans and Tomato image

You can use canned beans for this dish, but if you happen to have cooked pintos or borlottis in broth, use the broth for the pasta sauce.

Provided by Martha Rose Shulman

Categories     dinner, weekday, main course

Time 30m

Yield Serves four

Number Of Ingredients 12

2 tablespoons extra virgin olive oil
1/2 pound summer squash, diced 1/2 to 3/4 inch
Salt to taste
2 garlic cloves, minced
1 pound tomatoes, grated on the large holes of a box grater, or peeled, seeded and diced
Pinch of sugar
Kernels from 1 ear sweet corn
1 1/2 cups cooked pintos or borlotti beans, with 3/4 to 1 cup of their broth or, if using canned beans, 1/2 to 3/4 cup water
2 tablespoons slivered basil leaves
Freshly ground pepper
3/4 pound medium pasta shells
1 to 2 ounces Parmesan or pecorino Romano, grated optional

Steps:

  • Begin heating a large pot of water for the pasta.
  • Meanwhile, heat the olive oil over medium-high heat in a wide, heavy skillet. Add the summer squash. Cook, stirring, until the squash begins to color, three to five minutes. Season with salt, and add the garlic. Stir until fragrant, just a few seconds, and add the tomatoes and a pinch of sugar. Cook, stirring often, until the tomatoes have cooked down and smell fragrant, five to eight minutes. Stir in the corn, beans and bean broth or water, and season to taste with salt and pepper. Turn the heat to medium-low, and simmer for five minutes. Stir in the basil, and keep warm.
  • When the water comes to a boil, salt generously and add the pasta. Boil, following the timing directions on the package but checking a minute before the indicated time. When the pasta is cooked al dente, remove 1/2 cup of the cooking water, then drain the pasta and toss with the vegetables and beans. If the vegetable and bean mixture seems dry, moisten with pasta water to taste. Add the cheese, toss again and serve.

Nutrition Facts : @context http, Calories 522, UnsaturatedFat 7 grams, Carbohydrate 92 grams, Fat 9 grams, Fiber 10 grams, Protein 20 grams, SaturatedFat 1 gram, Sodium 847 milligrams, Sugar 7 grams

FRESH CORN SAUTé WITH TOMATOES, SQUASH, AND FRIED OKRA



Fresh Corn Sauté with Tomatoes, Squash, and Fried Okra image

Provided by Brandi Neuwirth

Categories     Onion     Tomato     Side     Fry     Sauté     Vegetarian     Quick & Easy     Low Cal     High Fiber     Corn     Squash     Summer     Vegan     Okra     Cilantro     Bon Appétit     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 4 to 6 servings

Number Of Ingredients 10

1/2 cup yellow cornmeal
1/4 teaspoon (or more) cayenne pepper
12 okra pods, cut crosswise into 1/2-inch pieces
6 tablespoons olive oil, divided
2 cups fresh corn kernels (cut from about 3 ears of corn)
6 baby green pattypan squash, each cut into 6 pieces
2 garlic cloves, chopped
1 12-ounce bag cherry tomatoes, halved (2 cups)
2 tablespoons chopped fresh cilantro
2 green onions, chopped

Steps:

  • Mix cornmeal and 1/4 teaspoon cayenne in small bowl. Add okra and toss lightly to coat. Pour okra into sieve and shake off excess cornmeal.
  • Heat 4 tablespoons oil in heavy large skillet over medium heat. Add okra and sauté until coating is golden brown, stirring occasionally, about 6 minutes. Using slotted spoon, transfer okra to paper towels to drain; sprinkle with salt and pepper. Wipe out skillet. Heat remaining 2 tablespoons oil in same skillet over medium heat. Add corn, squash, and garlic; sauté 2 minutes. Add tomatoes; cover and cook until squash is crisp-tender, about 5 minutes. Mix in okra, cilantro, and green onions. Remove from heat. Season to taste with salt, pepper, and more cayenne, if desired.

SQUASH AND GREEN BEAN SAUTE SIDE DISH



Squash and Green Bean Saute Side Dish image

Simple, tasty side dish which is quick and easy to prepare.

Provided by CathWithKids

Categories     Side Dish     Vegetables     Squash     Summer Squash

Time 25m

Yield 2

Number Of Ingredients 8

2 yellow squash, sliced
1 ½ cups green beans
1 ½ cups halved cherry tomatoes
2 tablespoons fresh lemon juice
1 tablespoon dried parsley
½ teaspoon ground coriander
⅛ teaspoon salt, or to taste
⅛ teaspoon ground black pepper, or to taste

Steps:

  • Cook and stir squash and green beans in a nonstick skillet over medium heat until slightly softened, 2 to 3 minutes. Stir tomatoes, lemon juice, parsley, coriander, salt, and black pepper into squash mixture; cook and stir until tomatoes have softened, 5 to 10 minutes.

Nutrition Facts : Calories 88.6 calories, Carbohydrate 19.6 g, Fat 0.9 g, Fiber 6.8 g, Protein 5.1 g, SaturatedFat 0.2 g, Sodium 167.7 mg, Sugar 5.9 g

SHEET-PAN ROASTED SUMMER VEGETABLES



Sheet-Pan Roasted Summer Vegetables image

This side dish is summer on a sheet pan! Fresh veggies like peppers, squash and tomatoes are roasted, then topped with toasted bread crumbs mixed with lemon zest and garlic for a flavorful crunch. A basil garnish adds a burst of freshness.

Provided by Betty Crocker Kitchens

Categories     Side Dish

Time 55m

Yield 8

Number Of Ingredients 12

2 medium zucchini, cut lengthwise in half, then cut crosswise into 1-inch slices (3 1/2 cups)
2 medium yellow summer squash, cut lengthwise in half, then cut crosswise into 1-inch slices (3 1/2 cups)
1 medium red bell pepper, cut into 1-inch pieces (1 1/2 cups)
1 medium red onion, cut into 1-inch wedges (2 cups)
1 cup cherry tomatoes, halved
4 tablespoons olive oil
1 teaspoon salt
1/2 teaspoon pepper
3 cloves garlic, finely chopped
2/3 cup Progresso™ plain panko crispy bread crumbs
2 teaspoons lemon zest
1/4 cup chopped fresh basil

Steps:

  • Heat oven to 450°F. Spray 18x13-inch rimmed sheet pan with cooking spray. On sheet pan, combine zucchini, summer squash, bell pepper, onion and tomatoes. Drizzle with 2 tablespoons of the oil, 3/4 teaspoon of the salt and the pepper; toss until vegetables are coated.
  • Roast uncovered 25 to 30 minutes, stirring after 15 minutes, until vegetables are tender and just start to brown.
  • Meanwhile, in 8-inch skillet, heat 1 tablespoon of the over medium heat. Add garlic; cook and stir 1 minute. Place garlic in small bowl. Add remaining 1 tablespoon oil to skillet; heat over medium heat. Add bread crumbs; stir to coat. Cook and stir 2 to 3 minutes or until lightly browned. Spoon into bowl with garlic. Add lemon zest and remaining 1/4 teaspoon salt; stir to mix. Sprinkle bread crumb mixture and basil over roasted vegetables.

Nutrition Facts : Calories 140, Carbohydrate 15 g, Cholesterol 0 mg, Fat 1 1/2, Fiber 2 g, Protein 3 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 320 mg, Sugar 5 g, TransFat 0 g

PAN-COOKED SUMMER SQUASH WITH TOMATOES AND BASIL



Pan-Cooked Summer Squash With Tomatoes and Basil image

This Provençal summer dish is delightful as a starter or as a side dish with fish, chicken or cooked grains.

Provided by Martha Rose Shulman

Categories     weekday, side dish

Time 15m

Yield 4 to 6 servings

Number Of Ingredients 7

2 tablespoons extra virgin olive oil
1 1/2 pounds medium or small zucchini or other summer squash, thinly sliced or diced depending on what shape squash you use
2 garlic cloves, minced
1 pound ripe tomatoes, grated on the large holes of a box grater, or peeled, seeded and diced
Salt
freshly ground pepper
1 to 2 tablespoons chopped or slivered fresh basil (to taste)

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.

Nutrition Facts : @context http, Calories 75, UnsaturatedFat 4 grams, Carbohydrate 7 grams, Fat 5 grams, Fiber 2 grams, Protein 2 grams, SaturatedFat 1 gram, Sodium 455 milligrams, Sugar 4 grams

GARLICKY SUMMER SQUASH AND FRESH CORN



Garlicky Summer Squash and Fresh Corn image

A delicious and different way serve two favorite summer vegetables, squash and corn!

Provided by Mindy

Categories     Side Dish     Vegetables     Squash     Zucchini

Time 30m

Yield 6

Number Of Ingredients 10

2 tablespoons olive oil
½ yellow onion, sliced
4 cloves garlic, minced
½ cup vegetable broth
1 ear corn, kernels cut from cob
2 cups sliced yellow squash
2 cups sliced zucchini
1 tablespoon chopped fresh parsley
2 tablespoons butter
salt and pepper to taste

Steps:

  • Heat the oil in a skillet over medium-high heat, and cook the onion and garlic until slightly tender. Mix in the vegetable broth and corn kernels, and cook until heated through. Mix in the squash and zucchini. Cover, and continue cooking 10 minutes, stirring occasionally, until squash and zucchini are tender.
  • Mix the parsley and butter into the skillet with the squash. Season with salt and pepper. Cook and stir until butter is melted, and serve hot.

Nutrition Facts : Calories 110.8 calories, Carbohydrate 8 g, Cholesterol 10.2 mg, Fat 8.8 g, Fiber 2 g, Protein 1.8 g, SaturatedFat 3.1 g, Sodium 74 mg, Sugar 1.9 g

YELLOW SQUASH AND TOMATOES



Yellow Squash and Tomatoes image

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

2 medium yellow summer squash, coarsely chopped
2 tablespoons olive oil
16 cherry tomatoes, halved
2 tablespoons minced fresh basil or 2 teaspoons dried basil
1/4 teaspoon pepper
1/8 teaspoon salt

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

SUMMER SQUASH AND TOMATOES



Summer Squash and Tomatoes image

Another recipe from the old plastic bag my mother handed me when she moved to a retirement home this summer. This one I remember! Very good. We always had a large garden out back and this is a good casserole to use when it explodes.

Provided by mary winecoff

Categories     Vegetable

Time 1h40m

Yield 8 serving(s)

Number Of Ingredients 11

6 tomatoes, peeled and sliced
3 medium onions, peeled and sliced
3 crookneck yellow squash, sliced (zucchini can be used)
1 garlic clove, minced
1/4 cup olive oil
1 cup bouillon
2 teaspoons salt
1/2 teaspoon pepper
1/2 teaspoon dill
1/2 teaspoon tarragon
1/3 cup fresh parsley, finely chopped

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.

GARLICKY SUMMER SQUASH AND FRESH CORN



Garlicky Summer Squash and Fresh Corn image

Make and share this Garlicky Summer Squash and Fresh Corn recipe from Food.com.

Provided by Annacia

Categories     Lunch/Snacks

Time 30m

Yield 6 serving(s)

Number Of Ingredients 10

2 tablespoons olive oil
1/2 yellow onion, sliced
4 garlic cloves, minced
1/2 cup vegetable broth
1 ear of corn, kernels cut from cob
2 cups sliced yellow squash
2 cups sliced zucchini
1 tablespoon chopped fresh parsley
2 tablespoons butter
salt and pepper

Steps:

  • Heat the oil in a skillet over medium-high heat, and cook the onion and garlic until slightly tender. Mix in the vegetable broth and corn kernels, and cook until heated through. Mix in the squash and zucchini. Cover, and continue cooking 10 minutes, stirring occasionally, until squash and zucchini are tender.
  • Mix the parsley and butter into the skillet with the squash. Season with salt and pepper. Cook and stir until butter is melted, and serve hot.

Nutrition Facts : Calories 109.3, Fat 8.9, SaturatedFat 3.2, Cholesterol 10.2, Sodium 44.1, Carbohydrate 7.3, Fiber 1.4, Sugar 3.5, Protein 1.8

SQUASH AND BLACK BEAN STEW WITH TOMATOES AND GREEN BEANS



Squash and Black Bean Stew With Tomatoes and Green Beans image

Categories     Bean     Tomato     Vegetable     Sauté     Stew     Green Bean     Butternut Squash     Fall     Winter     Healthy     Cilantro     Simmer     Bon Appétit

Yield Makes 6 servings

Number Of Ingredients 11

1 tablespoon olive oil
1 large onion, chopped
2 garlic cloves, minced
1 tablespoon chili powder
1 1/2 teaspoons ground cumin
1 28-ounce can diced tomatoes in juice
2 pounds Kabocha or butternut squash, halved, seeded, peeled, cut into 1-inch pieces
4 ounces green beans, trimmed, cut into 1-inch pieces
1 15- to 16-ounce can black beans, rinsed, drained
1 tablespoon minced seeded jalapeño chili
1/2 cup chopped fresh cilantro

Steps:

  • Heat oil in heavy large pot over medium heat. Add onion and sauté until tender and golden, about 7 minutes. Add garlic, chili powder and cumin and stir 1 minute. Add tomatoes with juices; bring to boil. Stir in squash and green beans. Reduce heat; cover and simmer until vegetables are almost tender, about 12 minutes. Stir in black beans and jalapeño. Cover and simmer until vegetables are tender, about 5 minutes longer. Stir in cilantro. Season with salt and pepper.

Tips:

  • Choose fresh, seasonal vegetables: The fresher the vegetables, the better the dish will taste. Farmers markets are a great place to find fresh, local produce.
  • Don't overcook the vegetables: Overcooked vegetables will be mushy and bland. Cook them just until they are tender-crisp.
  • Use a variety of colors and textures: This will make the dish more visually appealing and interesting to eat. For example, you could use yellow squash, zucchini, red bell pepper, and corn.
  • Don't be afraid to experiment with different herbs and spices: This is a great way to add flavor and depth to the dish. Some good options include basil, oregano, thyme, rosemary, garlic, and chili powder.
  • Serve immediately: This dish is best served fresh out of the pan. Leftovers can be stored in the refrigerator for up to 3 days.

Conclusion:

Summer squash, corn, beans, and tomatoes are all delicious and nutritious vegetables that are perfect for a summer meal. This recipe is a great way to enjoy them all together in one dish. It's easy to make, healthy, and flavorful. So next time you're looking for a quick and easy summer meal, give this recipe a try.

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