Enjoy the flavors of summer with this simple and tasty roasted summer squash recipe. The combination of garlic and Parmesan cheese adds a savory twist to this dish, making it a delightful addition to your summer meals.

Ingredients: 4 medium summer squash, sliced into 1/2-inch rounds. 2 tablespoons olive oil. 4 cloves garlic, minced. Salt and pepper to taste. 1/2 cup grated Parmesan cheese. Fresh basil leaves for garnish optional.

Instructions: Preheat your oven to 425F 220C. In a large bowl, toss the sliced summer squash with olive oil and minced garlic. Season with salt and pepper to taste. Spread the seasoned squash in a single layer on a baking sheet. Roast in the preheated oven for about 20-25 minutes or until the squash is tender and slightly golden, stirring once halfway through. Remove the roasted squash from the oven and sprinkle it with grated Parmesan cheese while it's still hot. The heat from the squash will melt the cheese and make it adhere. Garnish with fresh basil leaves if desired. Serve hot as a delicious side dish or a light summer snack.

Prep Time: 10 minutes

Cook Time: 25 minutes

This Summer Squash Casserole with Tomatoes and Mozzarella is a flavorful and comforting keto-friendly dish perfect for summer. Thinly sliced summer squash and tomatoes are seasoned with garlic, olive oil, and herbs, then topped with melty mozzarella cheese. Baked until golden and bubbly, this casserole is packed with flavor and makes a delicious side dish or vegetarian main course. It's easy to make, low-carb, and bursting with the fresh flavors of summer!

Ingredients: 2 medium summer squash, thinly sliced. 2 tomatoes, thinly sliced. 1 cup shredded mozzarella cheese. 2 cloves garlic, minced. 2 tablespoons olive oil. 1 teaspoon dried oregano. 1/2 teaspoon dried thyme. Salt and pepper, to taste.

Instructions: Before you start cooking, heat the oven to 375F 190C. Cut the summer squash and tomatoes into thin slices. Put them in a large bowl. Add the minced garlic, olive oil, dried oregano, dried thyme, salt, and pepper. Put the squash and tomato mix in a baking dish that has been greased. Spread the mozzarella cheese shreds out evenly on top of the tomatoes and squash. Put it in an oven that is already hot and bake for 20 to 25 minutes, or until the squash is soft and the cheese is melted and bubbling. Take it out of the oven and let it cool down a bit before you serve it. If you want, you can sprinkle this tasty and cheesy summer squash casserole with fresh herbs.

Prep Time: 15 minutes

Cook Time: 25 minutes

A photograph of Zucchinis sold in a market. Taken from Las Pinas, NCR, Philippines.

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This Summer Squash Zoodles with Bacon recipe is a delicious and satisfying keto-friendly dish perfect for a quick and flavorful meal. The crispy bacon adds a savory crunch while the spiralized summer squash provides a light and refreshing base. It's a great way to enjoy seasonal produce while sticking to your low-carb diet.

Ingredients: 4 medium-sized summer squash, spiralized into zoodles. 6 slices bacon, chopped. 2 cloves garlic, minced. 1/4 cup grated Parmesan cheese. 1 tablespoon olive oil. Salt and pepper to taste. Fresh basil leaves for garnish optional.

Instructions: Heat up a large skillet over medium-low and add the chopped bacon. Cook until the bacon is crispy. Take the bacon out of the pan and set it aside. Leave the bacon fat in the pan. Put olive oil into the pan with the bacon fat. Put in the minced garlic and cook for 30 seconds, until the garlic smells good. Zoodles made from spiralized summer squash should be added to the pan. For three to four minutes, or until just tender, saut. Add pepper and salt to taste. Add the cooked bacon back to the pan and mix everything together. Put grated Parmesan cheese on top of the zoodles and bacon mix. Mix everything together until the cheese is melted and spread out evenly. Take it off the heat and, if you want, add some fresh basil leaves on top. Enjoy while hot!

Prep Time: 10 minutes

Cook Time: 15 minutes

Summer squash (yellow crookneck or zucchini) is a tender vegetable that requires careful timing for planting. Start seeds indoors 4 weeks before planting outside, after the last frost.

For bush-type squash, use three plants to create a bush. Harden off seedlings before transplanting, and only plant them after all frost danger has passed and the soil is warm (60oF to 65oF).

Fall planting is possible for a late harvest. Disease prevention involves using organic fungicides and beneficial fungi and bacteria. Harvesting typically occurs 85 to 100 days after starting seeds, and seeds can be saved for up to 6 years.

Happy gardening! 🌱🍅

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https://www.fromachefskitchen.com/southwestern-summer-squash-casserole/

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