This recipe is based on one by Eddie Jackson who was a contestant for “the Next Food Network Star”. I saw him make it and it looked good, and got good comments from the judges. And it is another interesting way to cook the summer squash with flavor.
I think you should look at the recipe as a guide to making summer squash pasta in your own way. For example, I did not use the mushrooms, and I probably added more red pepper flakes that suggested in the recipe. I also was making it for myself solo, so I only used the two zucchini squash; there was plenty of sauce for all the suggested squash.
The trick to making the pasta is the vegetable peeler and going around the summer squash until you start to uncover the seeds. The outside peels might seem stiff at this point, but they soften nicely as they are sauted in the olive oil.
Summer Squash Pasta
courtesy Eddie Jackson
- 4 Tablespoons Butter
- 2 cloves garlic, finely chopped
- 1 shallot, finely chopped
- 1/2 cup mushrooms, finely chopped
- 6 ounces white wine
- 1 lemon, zested and juiced
- 2 yellow summer squash
- 2 green zucchini
- 2 Tablespoons olive oil
- Salt and black pepper to taste
- 1/4 teaspoon Red Pepper flakes
- 2 teaspoons grated Parmesan cheese
- 10 cherry tomatoes
- 2 Tablespoons fresh parsley, finely chopped
- Melt the butter in a large saute pan and add the mushrooms, garlic and shallots. Saute for 2 to 3 minutes.
- Add the wine, the lemon zest and juice. Simmer for 2 to 3 minutes.
- Reduce the heat to low to keep the sauce warm until ready to use.
- Using a vegetable peeler, carefully peel the squash until you reach the center, creating pasta-like vegetable noodles
- Heat the olive oil in a large pan set over medium heat. Saute the vegetable noodles for 2 to 3 minutes.
- Add the warm sauce, then add the pepper flakes and season with salt and pepper.
- Add the tomatoes and cook for 1 to 2 minutes more.
- Plate, and sprinkle with the Parmesan cheese and parsley.
I suggest cooking the tomatoes long enough to see their skins split; I found them easier to eat when the fork didn’t bounce off the skin.
This is a new type of summer squash for me, and I had to experiment with it to find out its good and not-so-good characteristics. It is about the same length as a nice zucchini- 9 inches, but is quite a bit larger around, maybe as much as 4 inches in diameter. Jenn and James are growing them this year and brought me one.
Most summer squash can be easily substituted for one another; the basics seem to be zucchini, and crook-neck squash which gives you the green and yellow for your many dishes. Now, they even have yellow zucchini squash which have the nice characteristic of being fairly even from top to bottom while the yellow crook-neck thin out at the stem end.
What the Grey Griller offers for which the other summer squash are too small around is the ability to make a “burger” and grill it. I have done that a couple times. Because summer squash absorb the flavor of that with which they are cooked, you want to make certain that you are not just grilling the burger, but are adding flavor. I have tried different flavors; one time it was jalapenos and cheese and another time I cooked a few onion rings on the burger. And definitely use the condiments on the cooked burger- catsup, BBQ sauce, whatever your favorite is.
I would suggest slicing the Griller about 1/2 inch thick, and cooking it for about 3 minutes on a side. I noticed that mine started smoking at about that point, and had nice grill marks.
Not so good- trying to make crisps; the griller seems to hold more water than the squash that are smaller around, and never did crisp up like I wanted.
For me, I will stick with the regular zucchini for my cooking. There are so many recipes that add flavor to them from making them into bread to making them into pasta, or crisps, broiling them, and stuffing them.