Healthy Mediterranean Cooking at Home

Category Archives: squash

This recipe makes a spectacular and delicious loaf of bread.

Dough Ingredients
1 yellow summer squash (8 oz, shredded)
3/4 cup warm water
1 tablespoon instant yeast
1 teaspoon salt
1 large egg, room temperature
4 cups bread flour
1 teaspoon honey
1 tablespoon olive oil

Topping Ingredients
1 egg whisked with 1 tablespoon of water
Sesame seeds

Directions

Place shredded squash on a kitchen towel and squeeze out any liquid you can. Place in the bowl of an electric mixer. Add the remaining dough ingredients.
With the paddle attachment mix the ingredients until they gather around the paddle Switch to the dough hook and knead for 5 minutes.

Place the dough in an oiled bowl, turning once to coat. Cover the bowl and set aside to rise until doubled, about 1 hour.

Turn the dough out onto a floured surface and divide it into 3 equal pieces. Roll each piece of dough into a 12″ long rope. Braid the three ropes, pinching each end to seal together, and set the loaf onto a parchment-lined baking sheet. Cover with plastic wrap which has been oiled to prevent sticking. Set aside in a warm place for about 1 hour until the dough has almost doubled in volume and springs back slowly when poked.

Preheat the oven to 350°F. Brush the loaf with egg wash and sprinkle with sesame seeds.
Bake for about 40 minutes until golden brown. The interior temp should be about 190°F. Cool on a wire rack.


Summer Squash Pie

Ingredients

1 unbaked pastry shell (9 inches)
1 large egg, lightly beaten
1 cup milk
2-1/2 cups sliced zucchini (1/4 inch slices)
2-1/2 cups sliced yellow summer squash (1/4 inch slices)

1 small red onion, sliced thin
1 tablespoon Greek seasoning with salt
1 cup shredded mozzarella cheese
½ cup shredded cheddar cheese

Directions

Preheat the oven to 400degrees F°
Fit the pastry into a pie pan and crimp the edges.
Spread the mozzarella cheese on the bottom of the pastry.
Mix the squash, and onion, with the Greek seasoning, egg, and milk. Pile into the pastry shell. It will look like you have too much but that is ok.


Place the pie on a cookie sheet and bake for 1 hour. Sprinkle the cheddar over the top of the pie and return the pan to the oven for 5 minutes. Remove the pan to a rack to cool for about 20 minutes before serving.

Serve with tomato slices dressed with Ranch dressing and
Air- Fried Mushroom Caps

Air Fryer Crispy Breaded Mushrooms

Ingredients

6=8 large cremini mushrooms
1/3 cup flour
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1 egg
1/4 cup milk
1/2 cup panko breadcrumbs

Directions

Clean the mushrooms and remove any long stems.
Make 3 dipping stations: a plate for flour, salt, and pepper, a bowl for the egg and milk (whisked together), and a bowl for the breadcrumbs.
First coat the mushrooms in the flour. Then dip them in the egg mixture, shaking off any excess. Then roll them in the breadcrumbs. Complete the breading process for all the mushrooms.

Place the mushrooms on a tray. Spray evenly with oil.
Set the mushrooms in the air fryer basket, spaced out a bit. Air Fry at 400 degrees F (200C) for10-12 minutes, depending on your preferred level of crispiness, carefully shaking the basket at the halfway point.


Pizza Dough

Ingredients
1 (.25 ounce) package of instant yeast
1 teaspoon honey
1 cup warm water (110 degrees F/45 degrees C)
3 cups bread flour
1 tablespoon olive oil
1 teaspoon salt

Directions

Combine all the ingredients for the dough in the large bowl of an electric mixer and with the paddle attachment mix until the ingredients come together around the paddle. Attach the dough hook and knead the dough for 5-6 minutes.

Spray a large ziplock plastic bag with olive oil cooking spray. Place the dough in the bag and close the top. Place the bag in the refrigerator overnight.

When ready to make the pizza, remove the bag from the refrigerator 30 minutes before making the pizza. Turn the oven to 450 degrees F and let the oven heat for 30 minutes.

Topping Ingredients

Tomato Mixture
1 ½ cups chopped Italian tomatoes
½ teaspoon salt
½ teaspoon dried Italian seasoning
1 tablespoon olive oil
1 small garlic clove, minced

Pizza Topping
1 tablespoon olive oil
1 medium onion, thinly sliced
Kosher salt
1 small clove of garlic, minced
2 medium yellow squash, trimmed and thinly sliced into circles
8 oz sliced mozzarella cheese
1 cup coarsely grated mozzarella
¼ cup grated Parmesan cheese
1 teaspoon dried oregano
Crushed red pepper flakes

Directions

Combine the tomato mixture ingredients in a mixing bowl and set aside.

Spread the squash slices on a kitchen towel and sprinkle lightly with salt. Let rest for 20 minutes and then squeeze the water out of the squash. Place in a bowl and add the onion, garlic, and oil. Mix well.

To assemble the pizza
Spray or oil the pizza pan and spread the dough to the edges. Place the sliced mozzarella on top of the dough. Spread the tomato mixture over the cheese. Spread the squash mixture over the tomatoes. Top with shredded mozzarella, Parmesan cheese, oregano, and crushed red pepper.
Bake the pizza on the bottom rack of the oven for 15-20 minutes.

 


Scallop and Prosciutto Kebabs

The shellfish and squash kebabs can be grilled on a sheet of heavy-duty foil to prevent sticking.

4 servings

You can also make a combination of shrimp and scallops if you prefer.

Ingredients

16 large sea scallops (about 1½ pounds)
1 tablespoon fresh lemon juice
Kosher salt
2 tablespoons extra virgin olive oil
8 thin slices prosciutto di Parma
16 large basil leaves

Directions

Preheat an outdoor grill to medium. Or use a stovetop grill pan.

If the scallops still have the tough muscle that attaches them to the shell, trim it off. Pat the scallops dry with paper towels.

Whisk together the lemon juice and a hefty pinch of salt in a medium bowl until the salt has dissolved; whisk in the olive oil. Add the scallops and toss until they are well coated.

Cut the prosciutto slices in half lengthwise. Arrange the strips on a work surface and place a basil leaf on the edge of each strip. Top the loaf with a scallop and wrap the prosciutto around the scallop to enclose it. Thread 4 prosciutto-wrapped scallops onto each of 4 metal skewers. (If using wooden skewers, soak them for 20 minutes in water before threading the scallops.)

Place the skewers on the grill and cook the scallops for 2 to 3 minutes per side or until almost firm to the touch, transfer to plates, and let rest for 5 minutes before serving.

Grilled Summer Squash

This recipe can be broiled also.

8 servings

Ingredients
4 medium zucchini, about 6 inches long and 6-7 ounces each
4 medium yellow squash, about 6 inches long and 6-7 ounces each

Marinade
1 cup freshly squeezed orange juice
½ cup extra virgin olive oil
Juice of 2 lemons
1/4 cup honey
1 tablespoon soy sauce
5 garlic cloves, thinly sliced
3 tablespoons chopped scallions, white portion only
2 tablespoons finely chopped shallot
1 tablespoon finely chopped fresh ginger
1/4 cup extra virgin olive oil
Kosher salt

Directions

Trim the ends of the zucchini and the squash, cut them into 2-inch rounds.
Combine all of the marinade ingredients in a ziplock bag and add the squash rounds. Roll the bag to evenly coat in the marinade. Refrigerate for at least 1 hour.

Preheat a well-oiled charcoal or gas grill to medium. Or use a stovetop grill pan.
Remove the zucchini and squash from the bag and thread on skewers.
Place the skewers on the grate, close the lid, and grill until well marked, 5 to 7 minutes. Turn the skewers over, close the lid, and grill on the second side until well marked, 5 to 7 minutes.


 

When yellow squash is abundant in your area, you can make this delicious bread with the squash. The bread is great for toast or serves with your favorite soup.

Cheesy Squash Yeast Bread

Ingredients

1 cup shredded yellow summer squash
3/4 cup lukewarm (90 to 95 degrees F) water
1 1/2 teaspoons instant yeast
2 tablespoons honey
1/4 cup vegetable oil
3 1/4 cups (13 3/4 to 14 ounces) bread flour
1 teaspoon Kosher salt
1 cup (4 ounces) shredded cheddar cheese

Directions

In the bowl of a stand mixer, using the paddle attachment, combine the flour, shredded squash, yeast honey, oil, and water.

Add the salt and cheese. Switch to the dough hook and mix for 8 minutes.

Place the dough into an oiled bowl and cover with oiled plastic wrap. l

Let rise until doubled, approximately two hours.

Oil a 9-inch inch loaf pan. Shape the dough into a log, and place it in the pan. Cover with oiled plastic wrap, and let rise until doubled, about an hour.

Preheat your oven to 350 degrees F,

Place the loaf in the oven and bake for 30-35 minutes.

The bread should be browned and reach an internal temperature of about 190 to 200 degrees F.

Cool in the pan on a wire rack for about 10 minutes, De-pan the loaf, and cool completely on a wire rack before slicing.


Pork
2 thick-cut bone-in pork chops
olive oil
2 tablespoons pork seasoning
¼ cup honey Dijon mustard
½ cup unseasoned panko crumbs

Directions

Coat the pork with the seasoning and refrigerate for several hours. When ready to cook , brush the mustard on the chope
S and dredge the meat in the panko. Press the crumbs on firmly.
Preheat an oven to 400 degrees.F.

Heat an oven-safe heavy skillet over high heat.add 2 tablespoons of oil and Sear the pork chops for 2 minutes on each side.
Transfer skillet immediately to the oven and cook until the internal temperature of the chop reaches 145 degrees, about 15 minutes.
Let rest 5 to 10 minutes before serving.

Vegetables
1 large sweet potato
2 large yellow squash
5 large carrots
2 tablespoons avocado oil
1 tsp salt
1/2 tsp black pepper
¼ cup orange juice
2 fresh thyme sprigs
¼ cup chopped fresh chives

Directions

Preheat the oven to 400ºF.
Scrub the vegetables with a vegetable brush,
Trim the ends pff the carrots, squash and potatoes. Leave the carrots whole. Cut the squash into quarters lengthwise and the sweeter potato into sixths lengthwise.
Place vegetables on a 16 x 12 x 1 inch baking sheet or in a baking dish large enough to hold the vegetables.
Drizzle with olive oil and toss to coat. Season with salt amd pepper. Sprinkle with orange juice and place pieces of thyme on top.
Bake in the oven for 10 minutes, remove from the pan from the oven and toss vegetables. Place back in the oven and bake for an additional 10=15 minutes, until fork tender. Place the vegetables on a serving platter and sprinkle with chopped chives.


Hoisin & Cranberry Roasted Chicken

Ingredients

4 small chicken breasts
1/4 teaspoon salt
3 tablespoons all-purpose flour
2 tablespoons peanut oil
1 large shallot, minced
2 tablespoons Shaoxing wine
½ cup coarsely chopped cranberries, fresh or frozen (thawed)
1 ¼ cups reduced-sodium chicken broth, divided
1 tablespoon cornstarch
3 tablespoons hoisin sauce
1 teaspoon brown sugar
1 medium acorn squash
Salt and black pepper

Directions

Preheat the oven to 450 degrees F.
Line two baking dishes with a layer of foil. Oil the foil.

Cut the squash in half and remove the seeds. Lay the squash halves on their flat sides, and cut into 1-inch thick slices. Place the slices in one baking dish and sprinkle with salt and pepper. Place the dish in the oven and bake for 15 minutes before you add the dish with the chicken,

Place 3 tablespoons flour in a shallow dish and add the salt. Dredge both sides of the chicken in the flour.

Heat oil in a large skillet over medium heat. Add the chicken, skinned-side down, and cook until brown on the bottom, about 6 minutes. Remove from the heat and transfer the chicken, skinned-side up, to the second baking dish.

Place the dish in the prepared oven. Bake until an instant-read thermometer inserted into the thickest part of the breast registers 165 degrees F, 15 minutes. Continue to bake the squash for 15 minutes more.

Return the skillet to medium heat, add the shallot, and cook, stirring, until fragrant, about 1 minute. Add wine and cranberries; cook until reduced by about half and the cranberries are beginning to soften about 1 minute. Add 1 cup broth; bring to a boil and cook, stirring occasionally, until the cranberries are very soft, about 3 minutes more.

Combine the cornstarch and 1/4 cup broth in a small bowl. Whisk the mixture into the sauce and cook, whisking, until thickened, about 1 minute. Remove from heat; whisk in hoisin sauce and brown sugar.

Place the chicken and squash on a serving plate and pour the cranberry sauce over both and serve.

Pan-Fried Potatoes

You can also layer the ingredients in a small baking dish and bake at 400 degrees F in the oven for one hour.

Ingredients

4 large Yukon gold potatoes, sliced 1/4 inch thick
4 tablespoons butter
salt
pepper

Directions

Put the butter in a medium skillet and heat until melted.
Add sliced potatoes, and turn over every few minutes until brown. Not all need to be brown, but make sure they are cooked through. Usually takes about 15 minutes.
Add salt and pepper during frying time, to taste.



Fillet of Fish Francese

2 servings

Ingredients

¼ cup olive oil
12 ozs white fish filets cut in half (I used triggerfish)
1/4 cup of flour
1/4 teaspoon garlic powder
¼ teaspoon salt
¼ teaspoon black pepper
1 egg
2 tablespoons of heavy cream
½ cup grated Parmesan cheese
2 tablespoons fresh lemon juice

Directions

Pour flour mixed with salt, pepper, and garlic powder in a shallow dish. Whisk egg, cream, lemon juice, and Parmesan cheese in another shallow bowl..
Heat oil in a large skillet.
Dredge the fillets in the flour, make sure you coat both sides and then dip the fish in the egg mixture, and make sure it’s evenly covered.
Repeat with all of the fillets and add to your skillet. Cook each side for 3-4 minutes; you want the bottom of the filet to get lightly brown,

Squash Saute

2 servings

Ingredients

2 tablespoons extra virgin olive oil
1/2 medium onion, diced
2 plump garlic cloves, minced
2 medium yellow summer squash, diced
1 small red pepper, diced
Salt and freshly ground pepper
2 tablespoons chopped fresh parsley

Directions

Heat the olive oil in a large, heavy skillet over medium heat, and add the onion. Stir often and cook until tender, five to eight minutes, then add the garlic, summer squash, red pepper, and about ½ teaspoon of salt. Turn the heat to medium-high and cook, stirring, until the squash is translucent and the red pepper tender, about 10 minutes. Add freshly ground pepper, taste and adjust salt. Stir in the parsley, and remove from the heat. Serve with the fish.

Air-Fryer Baked Sweet Potato

You may bake the potato in a regular oven at 400 degrees F for 45-50 minutes.

2 servings

Ingredients

1 large sweet potato
1/2 tablespoon olive oil
1/4 teaspoon black pepper
1/2 teaspoons kosher salt

Directions

Wash the sweet potato and then poke air holes in the potato with a fork.
Sprinkle them with the olive oil, pepper & salt, then rub evenly on the potato.
Once the potato is coated place it into the basket.
Cook potato at 390 degrees for 35-40 minutes or until fork-tender.
Cut in half and top with a pat of butter.


Summer squash and red potatoes are vegetables that are in season now and make a delicious side dish to go with fish or steak.

Ingredients

1 large sweet onion, diced
8-10 small yellow summer squash (each about 4-inches long) sliced into thin rounds
5 medium red potatoes, peeled and sliced into thin rounds
Olive oil
3 cups shredded cheddar cheese
Salt and pepper

Directions

Preheat the oven to 400ºF
Coat the bottom of a large baking dish with olive oil. (I used a 12×8-inch oval baking dish.)

Cover the bottom of the dish with squash slices, overlapping them slightly. Sprinkle with salt and pepper. Sprinkle ⅓ of the onion and 1 cup of shredded cheese over the squash.
Cover the squash with potato slices, overlapping them slightly. Sprinkle with salt and pepper and then ⅓ of the onion and 1 cup of shredded cheese.
Cover the potatoes with another layer of squash, overlapping them slightly, Sprinkle with salt and pepper and then ⅓ of the onion and 1 cup of shredded cheese.

Spray a sheet of foil large enough to cover the baking dish with cooking spray. Place the sprayed side down on the baking dish and press tightly to the edges of the dish.
Bake the casserole for one hour. Remove the foil and bake for 30 minutes more. Let the casserole rest for 10 minutes before serving.


Parmesan Coated Flounder 

Ingredients

2 flounder fillets (1 pound total)
1/4 cup mayonnaise
2 teaspoon Dijon mustard
2 teaspoons fresh lemon juice
1/2 cup shredded Parmesan cheese

Directions

Preheat an outdoor grill or preheat the broiler.
Coat a sheet of heavy-duty foil with nonstick olive oil spray.


In a small bowl, combine the mayonnaise, mustard, and lemon juice. Spread the mixture over both sides of the fillets. Sprinkle each side with shredded Parmesan. Lightly press the cheese into the fish.


Place the foil on the grill or on the broiler pan. Grill the flounder with the cover closed or broil about 8 inches from the heat for about 6 minutes, or until the fish flakes easily with a fork. Remove the fish with a long spatula to individual serving plates.

Grilled Eggplant Stacks

Ingredients

1 small round purple eggplant, peeled
Basil pesto
4 tomato slices
4 fresh mozzarella slices
Salt and Pepper

Directions

Preheat an outdoor grill or the broiler.
Lightly brush the eggplant slices and the tomato slices with basil pesto.
Grill or broil until brown and tender, about 2 minutes per side. Transfer the eggplant to a platter. Grill or broil the tomato slices until hot, about 1 minute per side.

Place a tomato slice followed by a mozzarella slice on top of each eggplant slice. Return the stacks to the grill or the broiler and cook until the cheese begins to melt. Transfer the stacks to a serving platter.

Grilled Summer Squash

Ingredients

8 small yellow summer squash
3 tablespoons extra virgin olive oil
1 tablespoon fresh lemon juice
2 tablespoons chopped fresh chives
Salt and pepper to taste

Directions

Preheat an outdoor grill or the broiler.
Slice squash in half lengthwise. Sprinkle the squash with salt and pepper. Combine the oil and lemon juice and brush on the cut sides of the squash.
Grill or broil squash on medium-high heat for 5-6 minutes until tender. Remove the squash to a serving plate and sprinkle with the chives.



%d bloggers like this: