Best 12 Slow Cooked Summer Squash With Lemon And Thyme Recipes

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Are you looking for a delightful way to incorporate the vibrant flavors of summer into your meals? Look no further than slow-cooked summer squash with lemon and thyme. This simple yet elegant dish showcases the natural sweetness of summer squash, complemented by the bright acidity of lemon and the earthy fragrance of thyme. Whether you're hosting a dinner party or preparing a comforting weekday meal, this recipe is sure to impress with its tantalizing aroma and irresistible taste.

Here are our top 12 tried and tested recipes!

SLOW-COOKED SUMMER SQUASH



Slow-Cooked Summer Squash image

We love squash, but I got tired of fixing just plain squash and cheese. I decided to jazz it up a bit. This was a huge hit with the family. -Joan Hallford, North Richland Hills, Texas

Provided by Taste of Home

Categories     Side Dishes

Time 2h50m

Yield 8 servings

Number Of Ingredients 10

1 pound medium yellow summer squash
1 pound medium zucchini
2 medium tomatoes, chopped
1/4 cup thinly sliced green onions
1/2 teaspoon salt
1/4 teaspoon pepper
1 cup vegetable broth
1-1/2 cups Caesar salad croutons, coarsely crushed
1/2 cup shredded cheddar cheese
4 bacon strips, cooked and crumbled

Steps:

  • Cut squash into 1/4-inch -thick slices. In a 3- or 4-qt. slow cooker, combine squash, tomatoes and green onions. Add salt, pepper and broth. Cook, covered, on low until tender, 2-1/2 - 3-1/2 hours. Remove squash with a slotted spoon., To serve, top with croutons, cheese and bacon.

Nutrition Facts : Calories 111 calories, Fat 6g fat (2g saturated fat), Cholesterol 12mg cholesterol, Sodium 442mg sodium, Carbohydrate 10g carbohydrate (4g sugars, Fiber 2g fiber), Protein 6g protein. Diabetic Exchanges

HEALTHIER YELLOW SQUASH CASSEROLE



Healthier Yellow Squash Casserole image

This is a dish I use all year long. It is great for all the yellow squash you may have for the summer season.

Provided by Valerie Fields

Categories     Side Dish     Vegetables     Squash     Summer Squash

Time 1h15m

Yield 8

Number Of Ingredients 5

8 yellow summer squash, cut into 1/2-inch slices
½ cup white wine
2 eggs
1 cup shredded Cheddar cheese
salt and pepper to taste

Steps:

  • Preheat oven to 325 degrees F (165 degrees C). Grease a 9x9 inch baking dish.
  • In a saucepan, boil sliced squash in enough water to cover for 10 minutes. Remove squash to paper towels. Dab off excess moisture.
  • In a medium bowl, beat eggs together with wine. Add squash and cheese. Season with salt and pepper to taste. Then pour mixture into a baking dish.
  • Bake in a preheated oven for 1 hour.

Nutrition Facts : Calories 131.5 calories, Carbohydrate 7.3 g, Cholesterol 64.6 mg, Fat 7.3 g, Fiber 2.2 g, Protein 8.2 g, SaturatedFat 4.1 g, Sodium 148.7 mg, Sugar 4.6 g

ZESTY ZUCCHINI AND SQUASH



Zesty Zucchini and Squash image

This is an extremely easy and fast side dish. It is even good served over pasta.

Provided by LORACUS

Categories     Side Dish     Vegetables     Squash     Zucchini

Time 40m

Yield 6

Number Of Ingredients 6

3 medium small yellow squash, cubed
3 small zucchini, cubed
1 (10 ounce) can diced tomatoes with green chile peppers
½ onion, chopped
salt to taste
garlic powder to taste

Steps:

  • In a large saucepan, combine squash, zucchini, tomatoes with chiles, onion, salt and garlic powder. Bring to a boil over medium-high heat.
  • Reduce heat to low and cook until tender-crisp.

Nutrition Facts : Calories 42.6 calories, Carbohydrate 9.7 g, Fat 0.4 g, Fiber 3 g, Protein 1.8 g, SaturatedFat 0.1 g, Sodium 328.4 mg, Sugar 3.7 g

HOW TO COOK SPAGHETTI SQUASH



How to Cook Spaghetti Squash image

This is my go-to method for creating perfect al dente spaghetti squash strands to use in vegetable sides and main dishes. The exact timing will vary depending on the heat of your oven and the size of your squash.

Provided by Jeanine Donofrio

Time 40m

Yield 2 to 4

Number Of Ingredients 3

1 spaghetti squash
extra-virgin olive oil
sea salt and freshly ground black pepper

Steps:

  • Preheat the oven to 400°F.
  • Slice the spaghetti squash in half lengthwise and scoop out the seeds and ribbing. Drizzle the inside of the squash with olive oil and sprinkle with salt and pepper.
  • Place the spaghetti squash cut side down on the baking sheet and use a fork to poke holes. Roast for 30 to 40 minutes or until lightly browned on the outside, fork tender, but still a litte bit firm. The time will vary depending on the size of your squash. I also find that the timing can vary from squash to squash.
  • Remove from the oven and flip the squash so that it's cut side up. When cool to the touch, use a fork to scrape and fluff the strands from the sides of the squash.

YELLOW SQUASH DRESSING



Yellow Squash Dressing image

This is a great way to use up yellow squash out of the garden or out of the freezer.

Provided by UCMOM

Categories     Side Dish     Vegetables     Squash     Summer Squash

Time 50m

Yield 8

Number Of Ingredients 10

2 cups diced yellow squash
2 cups crumbled cornbread
½ cup margarine, melted
2 teaspoons dried sage
1 (10.75 ounce) can cream of mushroom soup
1 egg, beaten
1 large onion, chopped
1 ½ teaspoons sugar
salt and pepper to taste
¼ cup milk

Steps:

  • Place squash in a pot fitted with a steamer basket over boiling water, and steam 10 minutes, or until tender.
  • Preheat oven to 350 degrees F (175 degrees C). Lightly grease a medium baking dish.
  • In a bowl, mix the squash, cornbread, margarine, sage, cream of mushroom soup, egg, onion, sugar, salt and pepper, and milk. Transfer to the prepared baking dish.
  • Bake 30 minutes in the preheated oven, or until lightly browned.

Nutrition Facts : Calories 214.6 calories, Carbohydrate 14.8 g, Cholesterol 31.4 mg, Fat 16 g, Fiber 1.7 g, Protein 3.7 g, SaturatedFat 3.3 g, Sodium 512.4 mg, Sugar 3.8 g

SUMMER SQUASH CASSEROLE



Summer Squash Casserole image

This is sooo yummy and kids will love it too! You can use zucchini or yellow squash, or a combination of the two! To make it lower in fat, use low-fat sour cream, low-fat soup and cut the butter in half.

Provided by Jen

Categories     Fruits and Vegetables     Vegetables     Squash

Time 1h20m

Yield 4

Number Of Ingredients 8

4 zucchini, chopped
2 onions, chopped
1 (10.75 ounce) can condensed cream of mushroom soup
½ cup sour cream
3 medium carrots, grated
1 (5.5 ounce) package croutons
½ cup butter
8 ounces shredded mozzarella cheese

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Boil squash and onion in a small amount of water for 5 minutes. Place boiled squash and onions in a 9x13 inch baking dish. Mix in soup, sour cream, carrots, croutons, and butter. Top with Mozzarella cheese.
  • Cover dish and bake in preheated oven for one hour.

Nutrition Facts : Calories 698.1 calories, Carbohydrate 38.7 g, Cholesterol 118.4 mg, Fat 52.8 g, Fiber 4.8 g, Protein 19.9 g, SaturatedFat 28.1 g, Sodium 1945 mg, Sugar 11.1 g

SLOW-COOKED SUMMER SQUASH WITH LEMON AND THYME



Slow-Cooked Summer Squash with Lemon and Thyme image

Cooking summer squash low and slow yields sweet, nutty, tender-but not mushy-results. They fold into pasta beautifully, but that's just one of many ways to use them.

Provided by Claire Saffitz

Categories     Bon Appétit     Side     Vegetable     Yellow Squash     Zucchini     Summer     Thyme     Lemon     Lemon Juice     Roast     Vegetarian     Vegan     Wheat/Gluten-Free     Dairy Free     Garlic

Yield 6 servings

Number Of Ingredients 7

1 lb. summer squash or zucchini, sliced crosswise 1/4" thick
1/2 head of garlic
Zest of 1 lemon, removed in wide strips
2 sprigs thyme
1/2 cup extra-virgin olive oil
3/4 tsp. kosher salt
1 Tbsp. fresh lemon juice

Steps:

  • Place a rack in middle of oven and preheat to 350°F. Toss summer squash, garlic, lemon zest, thyme, oil, and salt in a shallow 2-qt. baking dish to combine.
  • Turn garlic cut side down, then roast vegetables, tossing 2 or 3 times, until golden brown, very tender, and edges and cut sides are crisp, 1 hour and 40 minutes-1 hour and 50 minutes. Let cool slightly, then add lemon juice and toss to coat.

CRISPY OVEN BAKED SQUASH



Crispy Oven Baked Squash image

Provided by Farmlife DIY

Time 40m

Number Of Ingredients 6

3 medium yellow squash (about 5 cups very thinly sliced)
1/2 cup yellow cornmeal
1/2 cup breadcrumbs
1/2 cup powdered parmesan cheese
2 teaspoons cajun seasoning or all purpose seasoning
oil for spraying

Steps:

  • Preheat the oven to 400 degrees
  • Spray a large baking sheet with cooking spray and set aside.
  • Thinly slice the squash and place in a bowl of water.
  • Combine the cornmeal, breadcrumbs, parmesan and spices in a bowl and mix well.
  • Dip each squash slice in the breading and turn so they are evenly coated.
  • Place in a single layer on a baking sheet.
  • Bake 15 minutes and check, if the squash is beginning to brown slightly and begin to crisp turn the squash and bake 10-15 minutes more until crispy. If after 15 minutes if the squash is NOT beginning to brown and crisp bake another 5-7 minutes and check again.
  • Remove from the oven when both sides of the squash is crispy and the moisture has evaporated. Note: the thickness of your squash slices will determine cooking time, that is why the cooking time can vary for this recipe.

Nutrition Facts : Calories 245 calories, Carbohydrate 25 grams carbohydrates, Cholesterol 11 milligrams cholesterol, Fat 9 grams fat, Fiber 5 grams fiber, Protein 9 grams protein, SaturatedFat 3 grams saturated fat, ServingSize 1, Sodium 969 grams sodium, Sugar 8 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 5 grams unsaturated fat

EASY FRIED SUMMER SQUASH



EASY FRIED SUMMER SQUASH image

This is just a simple, basic yet classic, Southern recipe. We eat these like we would if they were potato chips (and the grandkids do too!) Feel free to add extra spices and experiment.

Provided by Tere Gill

Categories     Vegetable Appetizers

Time 30m

Number Of Ingredients 5

1 c plain cornmeal
1 1/2 tsp salt
2 to 3 medium yellow squash and/or zucchini squash
1 1/2 to 2 c vegetable oil
extra salt for sprinkling

Steps:

  • 1. Approximately 1 1/2 to 2 hours before serving time, in a plastic food storage bag, shake together cornmeal and salt; set aside.
  • 2. Wash & dry squash; cut off stem & blossom ends; slice into rounds that are approximately 1/8 inch thick.
  • 3. Drop squash slices into the bag with the cornmeal; seal bag & shake vigorously; set aside for at least an hour, shaking gently every 10 to 15 minutes. (This is necessary because the squash will exude some of it's juice, and the juice helps the cornmeal to stick to the squash.)
  • 4. Place several layers of paper towels on a 1 1/2 foot length of aluminum foil or heat-resistant plate/platter; set next to stove.
  • 5. After the squash has been in the cornmeal for an hour or two, pour oil into large skillet.
  • 6. Heat oil on stovetop over medium-high heat.
  • 7. Working in batches (usually 3,) add a single layer of cornmeal-coated squash slices quickly, one at a time, to cover bottom of skillet.
  • 8. Fry squash, turning frequently, until light golden brown on both sides (I use tongs or a fork for turning.) You may need to lower heat slightly toward the end of the first batch.
  • 9. Remove to paper towels as desired browning is achieved. Continue adding squash to hot oil, as space permits.
  • 10. Taste-test one of the fried squash slices to determine if it needs a sprinkle of salt. Season as desired. Serve immediately.
  • 11. Any leftover cornmeal mixture may be stored in refrigerator for the next time you fry squash, okra etc...

GRANDMA WILLIAMS' SQUASH PIE



Grandma Williams' Squash Pie image

Provided by Food Network

Categories     dessert

Time 2h40m

Yield 3 pies

Number Of Ingredients 7

6 medium yellow squash, sliced
1 stick unsalted butter
1/2 cup all-purpose flour
1 cup sugar
1 tablespoon lemon extract
3 eggs
Three 9-inch prepared frozen pie shells, defrosted

Steps:

  • Put the squash in a large pot and fill with water. Bring to a boil over medium heat and cook until tender, 20 minutes. Drain and press the squash with a spoon to remove any excess water.
  • Preheat the oven to 350 degrees F.
  • Transfer the squash to a blender. Add the butter and flour and blend until pureed. Add the sugar, lemon extract and eggs and blend until smooth. Evenly divide the filling among the pie shells.
  • Bake until the filling is set, 45 minutes to 1 hour. Let the pies cool to room temperature before slicing and serving.

SUMMER SQUASH SOUP WITH BASIL



Summer Squash Soup with Basil image

Provided by Food Network

Categories     main-dish

Time 50m

Number Of Ingredients 10

2 tablespoons olive oil
1 1/4 pounds zucchini, crookneck or pattypan squash, roughly chopped
1 large onion, chopped
6 cups Summer Vegetable Stock
1/2 cup julienned basil
1 1/2 tablespoons butter, softened
1 1/2 tablespoons flour
Salt and freshly ground pepper to taste
Juice of 1 lemon
Sour cream or plain yogurt as an accompaniment

Steps:

  • Heat the oil in a large saucepan or stockpot, add zucchini and onion. Saute for 5 minutes or until onions are translucent and zucchini is crisp tender. Then add stock, bring to a boil, reduce heat and partially cover and cook for 25 minutes. Add basil during the last 5 minutes of cooking. Mix the butter and flour together into a paste. Remove 1 cup of simmering stock and whisk in butter mixture until smooth. Add back into soup, stir until thickened. Remove soup from heat to a blender and puree until smooth. Taste and season with salt and pepper. Add lemon juice and serve with a dollop of sour cream or yogurt.

CHEESY SQUASH BAKE



Cheesy Squash Bake image

Here's a terrific way to dress up the last of the season's summer squash. Reduced-fat cheddar cheese gives this side dish recipe plenty of flavor.

Provided by EatingWell Test Kitchen

Categories     Healthy Squash Casserole Recipes

Time 35m

Number Of Ingredients 10

1 pound yellow squash, thinly sliced
½ cup chopped onion
1 tablespoon lower-fat margarine or vegetable oil spread
1 tablespoon all-purpose flour
½ cup fat-free milk
½ cup shredded reduced-fat cheddar cheese (2 ounces)
¼ teaspoon ground black pepper
⅛ teaspoon salt
Nonstick cooking spray
½ cup soft whole wheat bread crumbs, toasted

Steps:

  • Preheat oven to 350 degrees F. In a large saucepan, cook squash and onion in a small amount of boiling water for 5 to 10 minutes or until tender; drain and set aside.
  • Meanwhile, in a medium saucepan, melt margarine over medium heat. Stir in flour until well mixed. Gradually stir in milk; cook and stir until mixture is thickened and bubbly. Remove from heat. Stir in cheese, pepper and salt until cheese is melted. Add squash mixture; toss to coat.
  • Coat a 1- to 1 1/2-quart baking dish, casserole, or souffle dish with nonstick cooking spray. Spoon in squash mixture. Sprinkle evenly with bread crumbs. Bake about 25 minutes or until golden brown and heated through.

Nutrition Facts : Calories 72 calories, Carbohydrate 7.5 g, Cholesterol 7.1 mg, Fat 3.1 g, Fiber 1.3 g, Protein 4.6 g, SaturatedFat 1.4 g, Sodium 164.9 mg, Sugar 3.4 g

Tips:

  • Choose small to medium-sized summer squash; they are more tender and have fewer seeds.
  • If using zucchini, opt for smaller, thinner ones; they are more flavorful and less likely to be watery.
  • For a more intense lemon flavor, use Meyer lemons or a combination of lemon and lime juice.
  • Fresh thyme is best, but dried thyme can be used in a pinch.
  • If you don't have a slow cooker, you can cook the squash on the stovetop over low heat for about 30 minutes, or until tender.
  • Serve the squash as a side dish or use it as a topping for grilled fish or chicken.

Conclusion:

Slow-cooked summer squash with lemon and thyme is a simple but flavorful dish that is perfect for a summer meal. The squash is tender and slightly sweet, with a bright lemon flavor and a hint of thyme. It is a healthy and delicious side dish that is also easy to make. Whether you are looking for a quick and easy weeknight meal or a dish to impress your guests, this recipe is sure to please.

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