Best Marinated Summer Squash With Hazelnuts And Ricotta Recipes

Summer-Squash Rolls with Herbed Ricotta, Arugula, and Toasted-Hazelnut Vinaigrette image

Provided by Martha Stewart

Time 1h20m

Number Of Ingredients 13

3 medium summer squashes (preferably yellow zucchini), ends trimmed, sliced lengthwise into 1/4-inch-thick ribbons
1/4 cup plus 2 tablespoons extra-virgin olive oil
Coarse salt and freshly ground pepper
2 tablespoons minced shallot
2 tablespoons seasoned rice vinegar
2 tablespoons finely chopped toasted blanched hazelnuts
1 1/2 cups fresh ricotta
2 tablespoons thinly sliced fresh basil leaves
1/2 teaspoon finely chopped fresh marjoram leaves
1 tablespoon finely chopped fresh dill
1/4 cup finely grated Pecorino Romano (1 ounce)
1 1/2 teaspoons finely grated lemon zest (from 2 lemons)
1 bunch small-leaved arugula

Steps:

Preheat oven to 425 degrees. Toss squash ribbons with 2 tablespoons oil; arrange in a single layer on a rimmed baking sheet and season with salt and pepper. Roast just until tender, about 8 minutes. Let cool completely, about 20 minutes.
Meanwhile, in a bowl, combine shallot and vinegar; let stand 15 minutes. Whisk in remaining 1/4 cup oil and hazelnuts; season with salt and pepper.
In a bowl, combine ricotta, herbs, Pecorino Romano, and lemon zest; season with salt and pepper. Place 3 arugula leaves crosswise on one end of each squash ribbon. Top with about 1 1/2 tablespoons ricotta filling. Roll squash up to create a little bundle, and place, seamside down, on a platter. Repeat with remaining squash, arugula, and filling. Serve, drizzled with vinaigrette.

Marinated Zucchini and Summer Squash image

Provided by Giada De Laurentiis

Categories side-dish

Time 3h23m

Yield 6 servings

Number Of Ingredients 8

2 tablespoons white wine vinegar
2 tablespoons fresh lemon juice
1 tablespoon minced garlic
2 teaspoons chopped fresh thyme leaves
Salt and freshly ground black pepper
1/3 cup extra-virgin olive oil
1 pound zucchini (about 3 large), trimmed and sliced diagonally about 1/4-inch thick
1 pound yellow crookneck squash (about 3 large), trimmed and sliced diagonally about 1/4-inch thick

Steps:

Whisk the vinegar, lemon juice, garlic, and thyme in a large bowl to blend. Season with salt and pepper. Gradually whisk in the oil. Spoon 3 tablespoons of the marinade into a small bowl. Cover and set aside. Add the zucchini and yellow squash to the remaining marinade in the large bowl and toss to coat. Transfer the mixture to a 13 by 9 by 2-inch glass baking dish. Cover and marinate at room temperature at least 3 hours or cover and refrigerate up to 1 day.
Prepare the barbecue for medium-high heat. Grill the vegetables until they are crisp-tender and brown, turning occasionally, about 8 minutes. Transfer the vegetables to a platter. Drizzle with the reserved marinade and serve hot or at room temperature.

Grilled Summer Squash with Hot Honey and Ricotta image

Provided by Laura Rege

Time 55m

Yield Serves 4 to 6

Number Of Ingredients 12

1/4 cup extra-virgin olive oil, divided
1/2 cup whole almonds
3 large shallots, peeled and very thinly sliced (1 cup)
3 tablespoons wildflower or other delicately flavored honey
1/2 jalapeño or Fresno chile (1 1/2 ounces; red is nice, but green works too), seeded, halved, and thinly sliced (1 1/2 tablespoons)
1/4 cup distilled white vinegar
Vegetable oil, for grill
2 yellow summer squashes (about 1 pound, 2 ounces total), quartered lengthwise
2 zucchini (about 1 pound 2 ounces total), quartered lengthwise
Kosher salt and freshly ground pepper
1 1/2 cups fresh ricotta
1/4 cup packed fresh mint leaves, chopped

Steps:

Heat a small skillet over medium. Swirl in 1 tablespoon olive oil, add almonds, and cook, stirring frequently, until fragrant and golden, 3 to 5 minutes. Scrape almonds onto a small paper-towel-lined plate; let cool slightly, then coarsely chop.
Return skillet to medium heat; add 2 tablespoons olive oil and shallots. Cook, stirring often, until translucent and just turning golden on edges, about 3 minutes. Stir in honey and jalapeño. Bring to a simmer over medium, then simmer, undisturbed, 1 minute. Remove from heat; pour mixture into a 9-by-13-inch baking dish. Whisk in vinegar.
Preheat grill to medium-high; scrub grates, then lightly brush with vegetable oil. Brush summer squashes and zucchini with remaining 1 tablespoon olive oil; grill, flipping twice, until lightly charred and tender, about 10 minutes total. Transfer to baking dish with honey mixture; toss to coat, and season with 1 teaspoon salt and 1/2 teaspoon pepper. Let stand at room temperature 10 minutes, flipping summer squashes and zucchini halfway. (Or refrigerate, covered, up to 12 hours.)
Dollop ricotta evenly among 4 plates; season with salt and pepper. Serve vegetables atop ricotta, drizzled with leftover honey mixture from baking dish, and sprinkled with toasted almonds and mint.

Marinated and Grilled Zucchini and Summer Squash image

Provided by Marie

Categories Vegetable

Time 28m

Yield 6 serving(s)

Number Of Ingredients 8

2 tablespoons white wine vinegar
2 tablespoons fresh lemon juice
1 tablespoon minced garlic
2 teaspoons chopped fresh thyme leaves
salt and black pepper
1/3 cup extra virgin olive oil
3 large zucchini
3 large yellow squash

Steps:

Whisk together the vinegar, lemon juice, garlic and thyme in a large bowl.
Season with salt and pepper and gradually whisk in the olive oil.
Slice both of the squash diagonally into 1/4" thick slices.
Spoon 3 tablespoons of the marinade into a small bowl, cover and set aside.
Add all the squash to the remaining marinade in the large bowl and toss to coat.
Transfer the mixture to a 13x9 glass baking dish, cover and marinate at room temperature for at least 3 hours.
Can also be refrigerated for up to one day to marinate.
Season squash with a little additional salt and pepper and grill on the barbecue or on an indoor grill pan until they are crisp tender and brown, turning occasionally for about 8 minutes.
Transfer squash to a serving platter and drizzle with the reserved 3 tablespoons of marinade.
Serve hot or at room temperature.