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
#Yellow squash recipes full#
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. Let cool slightly and serve in wedges.ĭid you know? What grocery ‘best by’ labels really mean Southern squash succotash 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. It adds extra flavor and keeps the casserole from becoming a watery mess because summer squash contain so much water.This herbed summer squash casserole is both savory and sweet from fresh summer corn.ġ teaspoon dried basil or 2 tablespoons chopped fresh The key is cooking the squash and onions first so that they are not watery and also get a bit of carmelization. It's even good for some larger squash, just remove any large seeds first and it will cook up just as yummy as the smaller ones. What I like about this recipe is you can use any type of summer squash you want - crookneck like these, yellow zucchini, green zucchini, patty pan squash - whatever summer squash you have on hand. We eat our fair share of steamed vegetables (with salt and butter), but I also have no problems adding things like cheese, herbs, olive oil, garlic, and other ingredients to make people crave their vegetables! Yellow squash was one vegetable I used to not like too much, but now that I cook it in different ways, I enjoy it a lot. Like boiled soggy Brussels sprouts or canned beets with no salt, butter, or other flavors added. I think a lot of the problem with people, including adults, thinking they don't like certain vegetables stems from never having them prepared well. I'm a firm believer that vegetables dishes should be flavorful and delicious. Our kids tend to not love squash (yet), so I like to try out new ways to eat it. These bumpy crookneck yellow squash were given to us by a relative from their garden.
Gardens and CSA boxes are popping with summer squash right now. Cheesy, creamy, and a little crunchy, this yellow summer squash casserole is a delicious side dish sure to please the whole family.
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