Best Gemelli With Summer Squash And Herby Breadcrumbs Recipes

Gemelli with Summer Squash and Herby Breadcrumbs image

Provided by Julia Turshen

Yield Serves 6

Number Of Ingredients 9

1/4 cup olive oil, divided, plus more to taste
2 garlic cloves, minced
2/3 cup coarse breadcrumbs
2 tablespoons fresh thyme
1/2 cup chopped fresh parsley
3/4 teaspoon kosher salt, divided, plus more to taste
2 summer squash (about 1 pound)
1 pound gemelli
3/4 cup coarsely grated ricotta salata (about 3 ounces)

Steps:

Heat 2 Tbsp. oil over medium in a large sauté pan. Add garlic, breadcrumbs, and thyme and cook, stirring occasionally, until breadcrumbs are crunchy and brown, 3-5 minutes. Transfer to a medium bowl and stir in parsley and 1/4 tsp. salt.
Coarsely grate squash into a large bowl. Toss with 2 Tbsp. oil and 1/2 tsp. salt.
Cook gemelli in a large pot of boiling salted water, stirring occasionally, until al dente. Drain pasta, reserving 1 cup pasta cooking liquid, and add to squash. Stir vigorously and add pasta cooking liquid and oil as needed to fully coat. Season with salt.
Transfer pasta to a serving bowl or platter and top with ricotta salata and reserved breadcrumbs. Serve immediately.

Crumb-Topped Summer Squash Casserole image

Provided by Taste of Home

Time 1h10m

Yield 8 servings.

Number Of Ingredients 8

6 small yellow summer squash (3 pounds), cut into chunks
2 eggs, lightly beaten
1/2 cup plus 2 tablespoons dry bread crumbs, divided
2 tablespoons sugar
1-1/2 teaspoons dried minced onion
1/2 teaspoon salt
1/8 teaspoon pepper
2 teaspoons butter, melted

Steps:

Preheat oven to 350°. Place squash in a large saucepan and cover with water. Bring to a boil; boil, uncovered, 15-20 minutes or until tender. Drain well, pressing squash to remove excess liquid. In a bowl, mash squash. Stir in eggs, 1/2 cup bread crumbs, sugar, onion, salt and pepper until blended. , Transfer to a 1-1/2-qt. baking dish coated with cooking spray. Bake, uncovered, 20 minutes. Toss remaining bread crumbs with butter; sprinkle over the top. Bake 20-30 minutes or until golden.

Nutrition Facts :

Summer Squash Gratin With Pickled Rye Bread Crumbs image

Provided by Lidey Heuck

Time 40m

Yield 6 to 8 servings

Number Of Ingredients 11

2 pounds medium zucchini, yellow summer squash or a combination, trimmed
Kosher salt
6 tablespoons unsalted butter (3/4 stick)
3 cups rye bread crumbs (about 8 ounces), preferably from day-old seeded or seedless loaf
3 tablespoons pickle juice, from a jar of dill pickles
1 large yellow onion, halved and thinly sliced
1 tablespoon minced garlic (about 2 large cloves)
1 teaspoon roughly chopped fresh thyme leaves
1/4 teaspoon red-pepper flakes
1/2 teaspoon black pepper
1 1/2 cups grated Gruyère (about 4 ounces)

Steps:

Heat the oven to 400 degrees. Slice squash 1/4-inch thick, sprinkle with 2 teaspoons salt, and place in a colander set in the sink for at least 30 minutes and up to 1 hour, tossing occasionally with your hands. Gather the squash in a kitchen towel or paper towel and squeeze gently to remove excess moisture.
While the squash drains, melt 3 tablespoons butter in a 10-inch cast-iron skillet over medium heat. Add the breadcrumbs, 1 tablespoon pickle juice and 3/4 teaspoon salt. Stir until all the butter is absorbed, transfer to a bowl and set aside. Wipe the skillet clean using a paper towel.
Heat 1 tablespoon butter in the skillet over medium-low. Add the onions and cook, tossing occasionally, until the onions are lightly caramelized, 15 to 20 minutes. Add the remaining 2 tablespoons pickle juice, the garlic, thyme, red-pepper flakes, pepper and 1/2 teaspoon salt and cook until the garlic is fragrant, about 1 minute. Off the heat, stir in 2 tablespoons butter until melted.
Add half the squash to the skillet and toss with tongs until combined. Add the rest of the squash and toss again. Add the Gruyère, along with 1/3 of the bread crumbs and toss well. Arrange into one packed layer, sprinkle with the remaining bread crumbs and bake until browned and bubbling, 30 to 35 minutes. Serve hot.