squash recipes

One of our most popular zucchini recipes! Chicken, zucchini, black beans and corn seasoned with fresh herbs and taco seasoning and then cooked in one skillet under blanket of gooey cheese. Low carb 30 minute dinner.

45 Healthy Zucchini Recipes: Tex Mex Chicken and Zucchini

lb boneless & skinless chicken breasts

zucchini (diced)

bell peppers (medium, chopped)

onion (medium, finely chopped)

garlic (large, minced)

corn (fresh

black beans (drained & rinsed)

oz low sodium diced tomatoes (not drained)

tbsp oil (avocado

tbsp cumin (divided)

tsp taco seasoning (store bought or homemade taco seasoning)

salt

black pepper (to taste)

Tex Mex or Colby Jack cheese (shredded)

onions

cilantro (chopped)

Preheat large ceramic non-stick skillet on medium heat and swirl oil to heat. Add onion, garlic and bell pepper and saute for 3 minutes, stirring occasionally.

Push vegetables to one side of the skillet. Add chicken and sprinkle with 1 tsp cumin, salt and pepper. Cook for 5 minutes, stirring occasionally.

Add corn, black beans, tomatoes, zucchini, taco seasoning and remaining cumin. Stir well, cover with a lid and cook for 10 minutes on low-medium heat.

Sprinkle with shredded cheese, cover and cook until cheese has melted. Garnish with green onion and cilantro. Serve hot on its own; or with quinoa or brown rice.

https://content.jwplatform.com/videos/hdgVUuc3.mp4

One pan Mexican chicken and zucchini recipe with black beans, corn, tomatoes and melted cheese on top. Low carb and crowd pleasing 30 minute dinner.

Tex Mex Chicken & Zucchini

Similar to the way that Pasta Primavera celebrates the freshness of Springtime vegetables, this dish is a salute to Summer ☀️ It starts summery yellow squash and zucchini - which are so fresh this time of year, they&#039;re tender and sweet, and exceptionally flavorful - lightly sautéed in a white wine garlic sauce along with a sun ripened cherry tomatoes, fresh basil, and lots of lemon. Summer in a bowl!

Creamy Zucchini Spaghetti with Vegan Feta Sauce

olive oil

onion

garlic

oregano

tsp red pepper flakes

dry white wine

yellow squash (chopped)

zucchini (chopped)

cherry tomatoes (the yellow/orange ones

pasta water (aka the liquid the noodles were cooking in*)

Whipped Vegan Feta (roughly 1.5 cups, recipe below*)

capers (optional) (drained)

basil leaves (plus more for serving)

spaghetti

lemon

tbsp nutrtional yeast (optional)

salt and pepper

Start by dicing the onion, mincing the garlic, and chopping the squash and zucchini into small bite-sized pieces. Then set aside.

Warm a large pot on medium heat, add 2 tbsp of oil, and sweat the onions for 2 to 3 minutes or until softened. Lower the heat if they start to brown, we don&#039;t want a lot of color on the onions.

Then add the garlic and feel free to add a small splash of water to the pan if it gets too dry.

Then add the miso paste, red pepper flakes, oregano, and mix. Add the white wine and simmer for 2-3 minutes to allow the liquid to cook down.

Then add in the squash, zucchini, and tomatoes and toss to coat. Cook only for 1-2 minutes to soften slightly. It will cook more later so you don&#039;t want the veggies to be too soft. Season with salt and pepper, remove from the heat, and set aside.

The Veggies 🌱

In another large pot, add spaghetti to boiling water and cook until al dente. In the meantime, you can prep your Creamy Feta Spread (recipe below) (unless you already made it, in which case...put on some cooking tunes and pour yourslf a glass of wine? 😊)

Make the Noodles

About two minutes before the noodles are done cooking, you can return the veggies to the stove on low heat. Laddle in 1/2 cup of the water that the noodles were cooking in - and it&#039;s a good idea to laddle out another 1/2 cup to have on hand in case the sauce gets too thick and you want to thin it out later.

Then add 1.5 cups of the Creamy Feta Spread to the pot along with the basil, vegan parmesan, and capers.

Drain the noodles and add to the pot with the veggies. Toss for 1-2 minutes oven low heat to bring the sauce together. It will be thin at first and then thicken as it simmers and the motion of tossing the pasta will help to emoulsify and thicken it. You&#039;ll know it&#039;s ready for the next step when it&#039;s glossy and thick, and clings to the noodles nicely.

The Sauce

Finishing touches are more than garnish, which is often though of as optional. In this recipe, the finsihing touches are what make the dish and it&#039;s where you can really customize the flavors to your liking 😊

The way I do it is to taste one noodle to see what it needs. At this stage it usually needs a good amount of salt and pepper - you&#039;d be amazed at how much salt and pepper can really make the flavors pop! I also find that a good squeeze of lemon really makes the tanginess in the Feta Sauce sing, and I  usually sprinkle in just a touch of nutritional yeast or additional vegan parmesan just before serving too. Taste and adjust until it tastes perfect to you! It should be creamy, salty, tangy, garlicy, and bursting with flavor! Once it&#039;s just right, your&#039;e ready to serve!

For optimal Summery vibes, serve this spaghetti in a big bowl along side a fresh green salad, and chilled glass of wine ☀️ Enjoy!

The Finishing Touches  🍋

This summer squash shines in anything from fritters and pasta to this lovely bread that's ideal for a weekend brunch.

This sweet zucchini bread spiced with cinnamon is super easy to make.

Zucchini bread

(2 cups) self-raising flour, sifted

(2/3 cup, firmly packed) brown sugar

zucchini

vegetable oil

eggs, lightly whisked

vanilla bean paste

tsp cinnamon

ricotta,

https://resources.newscdn.com.au/cs/video/vjs/stable/build/index.html?id=5348771529001-5751743652001&=domain=taste

5348771529001-5751743652001

A dash of spice is a tasty addition to this creamy, cheesy vegetable casserole.

Southern Yellow-Squash Casserole

Cooking spray

lb. yellow squash, chopped

yellow onions, finely chopped (about 1 1/2 cups)

green bell pepper

lb. Cheddar cheese, shredded

lb. pepper Jack cheese, shredded

pimientos

eggs,

mayonnaise

dry vermouth

Worcestershire sauce

basil

granulated garlic

Hot sauce

sugar

kosher salt and pepper

c. panko breadcrumbs

Cutting  butternut squash may seem intimidating , but follow our technique and it's easy. Then learn the best way to roast butternut squash in th eoven. 

How To Roast Butternut Squash

butternut squash, peeled, seeds

Kosher salt

black pepper

red pepper flakes

https://streaming.hearstdigitalstudios.com/43973559-5f9e-4e7a-a1fe-04ed8fd940ba/video_rover_16x9_1080p_hd_1602608101_32197.mp4

Three Tricks For Roasting Perfect Butternut Squash

Spicy Pan Roasted Chayote Squash made with Chayote Squash , Kashmiri chili, cumin and salt. Perfect as side or even great as taco filling.   Vegan and vegetarian side dish ready under 20 minutes

Spicy Pan Roasted Chayote Squash

squash

½ tsp Kashmiri chili powder

turmeric powder

cumin powder

coconut oil

onion.

In a cast iron pan heat coconut oil and add onion and garlic when onion becomes translucent about 4-5 minutes.

Add chayote squash ( peeled the skin and chopped into ½ inch pieces). To this add salt, turmeric, Kashmiri chili powder/paprika and cook until chayote squash is cooked through well about 8 – 10 minutes. Then add pepper and switch of the flame.

Enjoy with bowl or rice or flatbread.

https://www.youtube.com/watch?v=xZK9q55fFZA

Spicy Pan Roasted Chayote Squash made with Chayote Squash , Kashmiri chili, cumin and salt. Perfect as side or even great as taco filling.   Vegan and vegetarian side dish ready under 20 minutes.For detail recipes please visit, http://zestysouthindiankitchen.com

Spicy Pan roasted Chayote squash

This hearty culinary masterpiece is packed with nutrient rich seasonal vegetables for a dinner the whole family will love!

Ratatouille

garlic, minced

sea salt

white onion, diced

red bell pepper, diced

thyme

oz crushed tomatoes

fresh basil, minced

eggplants,

roma tomatoes, thinly sliced

yellow squash, thinly sliced

zucchini, thinly sliced

Preheat oven to 375 degrees F. 

Heat olive oil in a large oven safe...

Heat olive oil in a large oven safe pan. Add the onion, garlic, and bell pepper and sauté till softened. Add the salt, pepper, oregano, red pepper flakes, and thyme. Add the crushed tomatoes and fresh basil. 

Let sauce simmer for 20-35 minutes to let...

Let sauce simmer for 20-35 minutes to let flavors combine. Spread sauce with a spatula to smooth it out. 

In a large bowl make the herb topping...

In a large bowl make the herb topping by combining the basil, garlic, salt, pepper, and olive oil. Add the sliced eggplant, tomatoes, squash, and zucchini and toss to coat them in the topping.

Arrange the seasoned vegetable slices alternating the vegetables...

Arrange the seasoned vegetable slices alternating the vegetables (eggplant, tomato, squash, zucchini) on top of the sauce. Work from the outer edge of the pan inward. 

Cover the pan with foil and bake for...

Cover the pan with foil and bake for 40 minutes. Uncover and bake for another 20 minutes until the vegetable are softened. 

Top with more fresh herbs or parmesan cheese...

Top with more fresh herbs or parmesan cheese and enjoy!

Barbara Kingsolver's Disappearing Zucchini Orzo

orzo pasta

white or yellow onion, chopped

garlic,

zucchini,

fresh oregano, minced

Parmesan cheese,

salt and black pepper,

Barbara Kingsolver&#8217;s Disappearing Zucchini Orzo

Bring 6 cups of water to a boil in a large pot. Add salt and orzo and cook until just tender, 8-10 minutes.

In a large skillet, heat olive oil over medium-high heat. Add onion, garlic, and zucchini and sauté until lightly golden.

Add thyme and oregano and remove from heat.

In a large bowl, toss together the orzo, zucchini mixture, and cheese and season to taste with salt and pepper. Serve chilled or room temperature. Enjoy!

To make this beautifully caramelized roasted yellow squash, salt it to draw water out, pan-fry it, then finish it in the oven.

Roasted Yellow Squash

yellow squash (medium-sized, unpeeled, ends trimmed)

Diamond Crystal kosher salt

ghee

garlic powder

Cut each squash in half lengthwise. Make shallow cuts in a crosshatch pattern on the flesh side. Sprinkle 1 teaspoon of kosher salt over the flesh and let it rest for 15 minutes. The salt will draw water out. The crosshatch pattern helps the salt penetrate the squash.

After 15 minutes, the squash will have visible water droplets on its surface. Pat it dry using paper towels.

Preheat the oven to 450°F.

In a large, 12-inch, oven-safe skillet, heat the ghee over medium-high heat. I use a cast-iron skillet.

Place the squash in the skillet in a single layer, flesh side down. Cook the squash for about 5 minutes, until the bottom is browned. If the pan becomes too hot, reduce the heat to medium.

Turn the heat off. Flip the squash. Sprinkle it with black pepper, garlic powder, and dried thyme.

Transfer the skillet to the preheated oven.

Roast the squash for about 20 minutes, until tender. Serve immediately.

This was easy to make and doesn't add hundreds of calories to my squash.  I planted  two squash plants and have harvested 6 squash in less than one week.  I needed a good recipe and this one is excellent!!!

I make and eat a lot of yellow squash. Grew up on it, love it, and got my husband to like it too; but this recipe was better than any I've ever made. Simple and delicious.  And the technique made it beautiful as well. Thank you!

This turned out AMAZING! It was so flavorful and worth the multiple steps.

Definitely a life-changing recipe and technique. Thank you!

Delicious!  This will definitely be on my summer rotation :)

I wish there were some leftovers, but my family ate it all!

So tasty and easy.  I didn’t use ghee because I didn’t have the time but regular browned butter was perfect. Baked in oven 10 minutes because we like al dente. Perfect!

I substituted butter for the ghee. These are delicious! I'm definitely making this again.

https://content.jwplatform.com/videos/GCuIsChZ.mp4

To make perfectly roasted yellow squash, salt it to draw water out, quickly pan-fry it, then finish it in the oven.

Tender coffee cake, topped with crunchy cinnamon streusel, that gets its vibrant orange color from the addition of roasted Kabocha Squash.

Kabocha Coffee Cake 

(105 g) brown sugar

(55 g) granulated sugar

(75 g) all-purpose flour

cinnamon, ground

(75 g) unsalted butter, room temperature

(300 g) all-purpose flour

baking powder

baking soda

(115 grams) unsalted butter, room temperature

(265 g) brown sugar

eggs, room temperature

(125 g) milk

(375 g) Kabocha Squash, roasted and puréed

vanilla extract

Preheat oven to 350°.

Wash the squash throughly and then slice in half. Remove all the seeds and place on a lined sheet tray or roasting pan. Using a knife, puncture the skin several times on both sides for ventilation. Roast for 1 hour or until tender.

Once the squash is cool, remove the skin and then purée the flesh. Measure out 1 1/2 cups (375 g) for the cake batter and reserve the remaining purée for a different use such as soup or pasta sauce.

To prepare the streusel, cream together the butter and sugar until light and fluffy. Add the flour, cinnamon and salt. Mix until combined. Set aside.

To prepare the cake batter, mix together all of the dry ingredients and then sift. Set aside.

Using a stand mixer, cream together the butter and sugar. Add the eggs one at a time. Then add the squash purée and vanilla. Mix until smooth. Add 1/3 of the dry ingredients and 1/3 of the milk, mix. Repeat until all the ingredients are combined and a smooth batter is formed.

Pour 1/2 of the cake batter into a greased and parchment paper lined 8x8 inch pan. Top the batter with 1/2 of the streusel. Repeat.

Bake the cake for 50 minutes - 1 hour or until it’s fully set and the internal temperature reaches 200°.

Top 10 squash recipes recipes from across the web

The most viewed squash recipes recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

45 Healthy Zucchini Recipes: Tex Me...

Creamy Zucchini Spaghetti with Vega...

Zucchini bread

Southern Yellow-Squash Casserole

How To Roast Butternut Squash

Spicy Pan Roasted Chayote Squash

Ratatouille

Barbara Kingsolver's Disappearing Z...

Roasted Yellow Squash

Kabocha Coffee Cake

Top 10 squash recipes recipes from across the web

The most viewed squash recipes recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

45 Healthy Zucchini Recipes: Tex Me...

Creamy Zucchini Spaghetti with Vega...

Zucchini bread

Southern Yellow-Squash Casserole

How To Roast Butternut Squash

Spicy Pan Roasted Chayote Squash

Ratatouille

Barbara Kingsolver's Disappearing Z...

Roasted Yellow Squash

Kabocha Coffee Cake

The most viewed squash recipes recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine