It's June, that means Summer Squash!

I love summer. The sun, summer clothes, the smell of sunscreen, and summer squash! It’s one of my favorite veggies to use in various recipes. While a bake isn’t always the go to meal for a hot summer night, it is perfect for this transition time from spring to summer. This recipe can be adapted to fit large groups, small groups, or just yourself with something to take with you for lunch the next day. And, what smells better than sautéing onions?? Not much, unless it’s onions AND garlic you’re sautéing 😉 I adapted this recipe from one my mom makes using zucchini, I hate zucchini, but if you like it, use it! She also prefers to just use straight tomato sauce as opposed to marinara, so make this recipe you’re own with what you like and have on hand.

Sensational Summer Squash Bake
Ingredients:
Enough olive oil to sautee onions (or butter if you’re not watching calories)
1 medium/large onion (more or less per your preference, I LOVE onion so I use a large/extra large)
6-12 various green and yellow summer squash, yellow straight or crookneck squash
Pepper to taste
½ – 1 Jar marinara sauce (enough to cover the cooked onions and squash)
8 – 12 oz. Cheddar cheese (or a mix of cheddar and mozzerella or whatever catches your fancy)
4 servings of brown rice or whole wheat pasta
Preparation:
1) Heat oil or butter in medium/large sautee pan. Chop onion however you like and add them to the heated oil or butter. Sautee the onions long and low over low/medium heat until transluscent.
2) While the onions sautee chop the round squash into 1/8’s (I cut out some of the center seeds too) and the log squash into medallions.
3) Add the squash to the sautee pan and sautee for 15 minutes then cover the sautee pan and let them continue to cook for 5-10 more minutes until a fork can easily peirce them. While the squash cooks, pre-heat the oven to 350 degrees.
4) Once the squash is done to your liking, turn the cooktop heat off, cover the mixture with the marinara sauce, then the cheese, and place the pan in the oven for 10 or so minutes to bake.
5) During this time you can be making the pasta or the rice according to the directions on the package. If you’re making brown rice you may want to start it first!
6) Pull the sautee pan out and let the bake set for a few minutes while you grab plates, silverware, and drinks! This makes it easier to cut and serve. Cut into 4-6 sections, serve while nice and hot!

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Most recently I enjoyed this deliciousness with a great friend (“London”) while we sipped some Sebastopol Hills Pinot Noir. It’d be great with any red wine of your choice 🙂

Happy eating and drinking, friends!

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2 thoughts on “It's June, that means Summer Squash!

  1. This was so delicious!! Wonderful choice, the wine was fabulous too! Do you remember the name? Have to love Trader Joes! Just need to get some ideas for this thursday!

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