Squash, i.e. ripe zucchini with green or yellow skin and a mild and delicate taste. The tastiest are young pieces, which not only contain fewer seeds than older ones, but also have thinner skin. This vegetable is suitable for both raw and cooked dishes. It can be used in slaws, casseroles, soups, pasta, cakes and many other dishes. Stewed squash, seasoned with dried tomatoes, garlic and basil in a simple sauce thickened with breadcrumbs, is a vegetable addition to dinner dishes. It works best as an addition to stewed, baked and fried meat, fish and cheese. As I like it when the vegetable is not overcooked after cooking, but rather has a slightly crunchy form, I stew it only for a few minutes. I serve this squash dish warm, usually for dinner or lunch. I encourage you to try the following simple recipe for stewed squash and enjoy.
Stewed squash recipe.
Ingredients for stewed squash.
- 700 g squash
- 4 tablespoons of breadcrumbs
- 50 g butter
- 1 tablespoon of sun-dried tomatoes with garlic and basil
- 1/2 teaspoon of salt
- 120 ml water
How to make stewed squash.
Cut small, unpeeled squashes into sticks five centimetre long and one centimetre wide. Next, put the vegetable pieces into a pot, add butter, water, salt and tomato, garlic and basil seasoning. Bring it to a boil and simmer over a medium heat tending to low, for 6-8 minutes. After that time, add breadcrumbs and continue stewing for a minute, stirring occasionally. Serve the stewed squash warm as an addition to dinner dishes.
Good to know when making stewed squash.
Smaller and younger pieces of squash have small, soft seeds or no seeds at all, so there is no need to remove the flesh before using the squash. In turn, older, larger specimens generally contain a lot of harder seeds, so they should be removed after cutting and before cooking.
Do you like zucchini dishes? If so, try our recipe for Pizza Bianca with zucchini.