RECIPES: Summer Squash Dishes, with a Nod to Fall

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What’s the difference between zucchini and yellow squash? I’m often asked. The answer is, as far as cooking goes — not much. We tend to refer to summer squash as summer squash when it’s yellow, but zucchini when it is green. They’re actually both summer squash and can be used interchangeably in recipes.

As the late summer harvest overlaps with early autumn crops, summer squash pairs beautifully with Yukon gold potatoes and Swiss chard. Both these recipes make lovely side dishes, but make enough for leftovers so you can throw some eggs into the mix and create additional meals for a just a tiny bit more investment of time and energy.

If you’re a sunny side up fan, throw a few of those babies on a bed of potatoes and squash for a hearty meal that can be whipped up in minutes. Or use one or both of these dishes to throw together a frittata, simply grease a pie plate with coconut oil or butter, dump veggies in, then pour a dozen scrambled eggs on top and smoosh it around so the eggs seep in between the veggies. Top with a little cheese, if that’s your thing, and cook at 350 for about 45 minutes. A veggie scramble is another option.

 

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Oven Roasted Herbed Potatoes & Summer Squash
4 medium Yukon gold potatoes, cut into ½-inch chunks
2 small zucchini, sliced into 1/4-inch half-moons
1 tablespoon fresh thyme, minced (sub 1 teaspoon dried)
2 teaspoons sea salt
several glugs olive oil

Pre-heat oven to 375 degrees.
In a large mixing bowl, combine all ingredients and stir thoroughly until potatoes and squash are evenly coated with oil, salt and thyme. Pour onto a baking dish, single layer if possible. Cook on the middle rack, covered, for about 40 minutes or until potatoes are fork tender, stirring about half way through. At half-way point, taste and season with more salt if necessary.

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Swiss Chard & Zucchini with Balsamic and Parmesan Cheese

2 tablespoon extra-virgin olive oil plus more for drizzling
1 bunch Swiss chard washed and cut into bite-sized pieces (stems and leaves separated)
3 garlic cloves, minced
2 green zucchini (or yellow summer squash) sliced into half moons
handful of fresh basil leaves, roughly chopped
sea salt
1 tablespoon balsamic vinegar
grated parmesan cheese for garnish

In a large skillet over medium heat, sauté garlic in olive oil until golden. Toss chard stems into the skillet and cook about 5 minutes, stirring a few times. Add zucchini, chard leaves and a large pinch of sea salt; stir to evenly coat veggies in the olive oil and salt. Add 2 tablespoons water, lower heat to medium-low, cover and steam until veggies are tender crisp, about 4-5 minutes. Lift lid to stir a couple times, and if necessary, add a tiny bit of water to prevent sticking. When veggies are just about cooked enough, uncover, add basil and balsamic vinegar; continue cooking for another couple minutes. Taste and adjust seasonings to keep your palate happy. Drizzle with extra virgin olive oil and top with grated parmesan.

Praise & enjoy!

Tina Annibell is a Holistic Health Coach and founder of Nourished Living. She helps busy women shift into healthier eating – in an easy, uncomplicated way.

All photos by Marina Spooner of Earth & Skye Photography

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