Best 2 Slow Cooked Summer Squash Recipes

In the heart of summer, when gardens overflow with an abundance of fresh summer squash, it's time to indulge in a delectable culinary journey. Slow cooking, a method that embraces patience and allows flavors to harmonize, transforms humble summer squash into tender, flavorful masterpieces. Whether you prefer a savory main course, a vibrant side dish, or a comforting soup, this versatile vegetable shines in a symphony of slow-cooked creations. Embark on a culinary exploration as we present a collection of irresistible recipes, each capturing the essence of summer squash in its slow-cooked glory.

Let's cook with our 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

Ingredients

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

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

Ingredients

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.

Tips:

Choose fresh, tender summer squash for the best flavor and texture.
Wash the squash thoroughly before cooking.
If you're using a large squash, cut it into smaller pieces so that it cooks evenly.
Add a little bit of salt to the cooking water to help bring out the squash's natural sweetness.
Cook the squash until it is tender but still slightly firm. Overcooking will make it mushy.
Season the squash with your favorite herbs and spices. Some good options include salt, pepper, garlic, onion, and thyme.
Serve the squash as a side dish, or use it in a variety of other dishes, such as soups, stews, and casseroles.

Conclusion:

Summer squash is a versatile and delicious vegetable that can be enjoyed in many different ways. It's a great source of vitamins, minerals, and antioxidants, and it's also low in calories and fat. So next time you're looking for a healthy and flavorful side dish, give one of these slow-cooked summer squash recipes a try.