Any Way You Cut It, Summer Squash is a Heck of a Deal!
Zucchini and summer squash are heavy-duty in season right now. If you garden, then you may have a love-hate relationship with these veggies. We love how good they are, and how good they are for us, but holy cow, what do you DO with all of it?
Well, here’s a unique recipe I found on the FOOD & WINE website that is divine, and truly easy to make. Yellow squash and zucchini coins are cooked in a hot cast-iron skillet until charred and finished with a smoky tomatillo sauce and a sprinkling of Cotija cheese.
I had no idea what Cotija cheese is (I don’t get out much), so I looked it up (for those that also may not know): Cotija cheese is a type of Mexican cheese that is commonly used in a variety of dishes. It is a salty, crumbly cheese that has a distinct flavor and texture. It is named after the town of Cotija in the state of Michoacán, Mexico, where it originated. It is pronounced Koh-tee-hah.
The pros at FOOD & WINE say “This vibrant, versatile salad is perfect for a cookout.” See what you think:
Blistered Summer Salad
Serving size: 4
Calories per serving: 99
Ingredients:
Calories per serving: 99
1 medium poblano chile
1 clove garlic large and unpeeled
2 scallion trimmed and halved crosswise
3 tomatillos (about 6 ounces), husks removed, quartered
1 cup roughly chopped cilantro plus leaves for garnish
1 tablespoon fresh lime juice
2 1/2 teaspoons kosher salt divided
1 firm-ripe avocado
3 yellow squash cut crosswise into 1/4-inch-thick slices (about 3 cups)
3 zucchini cut crosswise into 1/4-inch-thick slices (about 3 cups)
1/2 teaspoon black pepper
2 tablespoons extra virgin olive oil plus more if needed
Crumbled Cotija cheese, for garnish
Directions:
1. Heat a large cast-iron skillet over high. Add poblano and garlic; cook, turning occasionally, until poblano is charred and garlic is softened, about 14 minutes. Add scallions; cook, turning occasionally, until charred in spots, about 2 minutes. Remove from heat. Transfer poblano to a small bowl, and cover tightly with plastic wrap; let stand 5 minutes. Peel poblano; discard skin, stem, and seeds. Peel garlic.
2. Combine poblano, garlic, scallions, tomatillos, cilantro, lime juice, and 1 teaspoon salt in a blender. Peel and pit avocado; add a quarter of the avocado to blender. (Reserve remaining avocado for serving.) Process until just smooth, about 20 seconds.
3. Toss together yellow squash, zucchini, black pepper, and remaining 1 1/2 teaspoons salt in a large bowl. Heat oil in a large cast-iron skillet over high. Working in batches, arrange squash mixture in a single layer in skillet; cook, undisturbed, until well browned on one side, 3 to 4 minutes. Flip; cook until slightly blistered on the other side, 30 seconds to 1 minute. Transfer cooked squash mixture to a wire rack. Repeat process with remaining squash mixture, adding additional oil if needed.
4. Thinly slice remaining avocado, and arrange slices on a serving plate with cooked squash mixture. Drizzle with 1/3 cup tomatillo sauce. Garnish with cilantro and Cotija. Serve with remaining tomatillo sauce on the side.
2. Combine poblano, garlic, scallions, tomatillos, cilantro, lime juice, and 1 teaspoon salt in a blender. Peel and pit avocado; add a quarter of the avocado to blender. (Reserve remaining avocado for serving.) Process until just smooth, about 20 seconds.
3. Toss together yellow squash, zucchini, black pepper, and remaining 1 1/2 teaspoons salt in a large bowl. Heat oil in a large cast-iron skillet over high. Working in batches, arrange squash mixture in a single layer in skillet; cook, undisturbed, until well browned on one side, 3 to 4 minutes. Flip; cook until slightly blistered on the other side, 30 seconds to 1 minute. Transfer cooked squash mixture to a wire rack. Repeat process with remaining squash mixture, adding additional oil if needed.
4. Thinly slice remaining avocado, and arrange slices on a serving plate with cooked squash mixture. Drizzle with 1/3 cup tomatillo sauce. Garnish with cilantro and Cotija. Serve with remaining tomatillo sauce on the side.
Recipe formatted with the Cook'n Recipe Software from DVO Enterprises.
I mentioned above how good summer squash is for us. Research shows it’s high in water and low in calories and carbs. For example, one cup of zucchini contains only 36 calories but 2.5 grams of fiber.
It promotes digestive health. Its fiber helps to remove toxins that may cause cancer. It also helps treat ulcers and indigestion by cooling and neutralizing the stomach lining.
Doctors love it for its blood pressure benefits. It contains potassium, a super blood-pressure-regulator. It’s also terrific at preventing muscle cramps.
Summer squash contains vitamin C and zinc, which helps with eye health. The rinds are also rich in beta-carotene, which again, promotes eye health.
It’s a good source of vitamin B6, which helps maintain skin health. And along with healthy skin, summer squash is a good source of vitamin C, which helps heal cuts and wounds.
Lastly, besides being delicious and a very healthy food, it’s affordable. If you’re not growing it, you’ll usually find your grocery store has it at a great price. Any way you cut it, summer squash is a heck of a deal!
Alice Osborne
Weekly Newsletter Contributor since 2006
Email the author! alice@dvo.com
Sources:
- www.isabeleats.com
- www.foodandwine.com
- www.foodgardening.mequoda.com
- www.ourhappymess.com
