Summer Squash Rice Bake: From Garden to Table
Summer Squash Rice Bake: From Garden to Table, how to transform your summer squash into a scrumptious rice bake. Using delicious home grown or market fresh herbs and vegetables, like Walla Walla Onions, fresh basil, and vibrant yellow squash, this healthy, gluten free, plant based recipe is sure to quickly become a treasured family favorite.
If you’ve ever grown Zucchini or Summer Squash….you know. By the end of the season, if you’re not careful, you never want to see one again! I mean, how do you use up all that zucchini and summer squash?!
This recipe is the remedy.
In fact, it’s so delicious, it might make you wish you’d grown more.
In this guide, we will take you from garden to table, showing you how to transform your abundance of summer squash into a mouthwatering masterpiece.
Don’t have a garden? No worries! Your friends, neighbors, markets, and grocery stores will surely have the ingredients for you.
Would you like to start a garden? Be sure to get the resources at the bottom of this post.
How to use Summer Squash
Summer squash is a versatile vegetable that can often be found in excess during the warmer months. (Psst! August 8 is National Sneak Zucchini onto Your Neighbor’s Porch Day if your still looking to get rid of some!).
Yes, as I tell nearly every new gardener, in almost every situation, it’s best to just grow ONE Zucchini plant.
This year I have three. 🙈 🤭
I know better, and I have no excuse. But I do have recipes! So here ya go.
Instead of letting it go to waste or resorting to repetitive dishes, I will show you how to elevate this humble ingredient into a fork-licking rice bake.
With a combination of simple techniques and a handful of pantry staples, you’ll be able to create a dish that is bursting with flavors and textures. Whether you’re a seasoned chef, or a beginner in the kitchen, these step-by-step instructions and helpful tips will ensure that your summer squash rice bake turns out perfectly every time.
Get ready to impress your family and friends with this delicious and wholesome recipe that celebrates the bounties of the season.
Benefits of Incorporating Summer Squash into Your Diet
Summer squash is not only a delicious addition to your meals, but it also comes with numerous health benefits. High in vitamins A and C, as well as fiber, summer squash can support a healthy immune system, promote good vision, and aid in digestion. Additionally, it is low in calories, and high in fiber. By incorporating summer squash into your rice bake, you’re not only adding vibrant flavors and textures, but also boosting the nutritional value of your meal. It’s a win-win situation for both your taste buds and your health.
Choosing the Right Squash
When it comes to choosing the right summer squash for your rice bake, there are a few options to consider. The most common types are zucchini and yellow squash (summer squash), both of which work well in this recipe. Zucchini has a mild flavor and a tender texture, while yellow squash adds a slightly sweet and buttery taste. You can use one type or a combination of both, depending on your preference and what you have available.
Look for summer squash that feels firm and heavy for its size, with smooth skin and no visible blemishes or soft spots.
Preparing and Cooking Summer Squash for the Rice Bake
Before incorporating summer squash into your rice bake, it’s essential to prepare and cook it properly to maximize its flavor and texture. Start by washing the squash under cold water to remove any dirt or debris. Pat it dry with a clean towel and trim off both ends. You can choose to peel the squash or leave the skin on, depending on your preference. The skin adds a vibrant color and adds some texture to the dish, so consider leaving it on for extra visual appeal and health benefits. I’ve never peeled it myself, since the color and nutrition are so appealing.
Next, you’ll want to remove the seeds from the summer squash. This step is crucial as the seeds can be tough and detract from the overall texture of the rice bake. To remove the seeds, cut the squash in half lengthwise and use a spoon to scoop them out. Discard the seeds and proceed with the recipe.
NOTE: If you have a young, tender, or perhaps home grown squash, this step may not be necessary, as the seeds may not be as developed.
Once the squash is prepared, you can slice it into small, half moon rounds. The size and shape depend on your personal preference and how you want the squash to be distributed throughout the rice bake.
Rice Options for the Bake: White Rice, Brown Rice, or Quinoa
The choice of rice for your summer squash bake can significantly impact the final dish. While white rice is the most common, you can also opt for brown rice or quinoa for a healthier twist. White rice is fluffy and tender, providing a neutral base for the flavors of the summer squash and other ingredients to shine.
Brown rice, on the other hand, is nuttier and chewier, adding a heartier texture to the bake. Quinoa, a protein-packed grain, is a great gluten-free alternative that offers a slightly nutty taste and a delicate texture.
For this recipe, I highly recommend brown rice, both for its health benefits, and because that’s what this recipe was tested with. The texture and flavor are perfect for this dish!
Adding Flavor and Texture to the Rice Bake with Herbs and Spices
To elevate the flavors of your summer squash rice bake, it’s essential to incorporate herbs and spices that complement the dish. Herbs and fruits like basil, fresh oregano, and lemon add freshness and a pop of color, while spices like garlic, red pepper flake, and black pepper bring depth and warmth.
You can experiment with different combinations to find the perfect balance of flavors that suit your taste buds. Consider using fresh herbs whenever possible, as they impart a more vibrant taste than dried ones. If you don’t have fresh herbs on hand, dried herbs can be used as a substitute, but in smaller quantities.
If you’re looking to start growing your own fresh herbs, check this out. 🎥
When adding herbs and spices to your rice bake, start with a small amount and taste as you go. You can always add more if needed, but it’s challenging to correct an overpowering flavor. I tend to use tons, because I LOVE them, but we’re all different.
Keep in mind that the summer squash is the star of the dish, so the herbs and spices should enhance its natural taste. A good rule of thumb is to use a combination of aromatic herbs and spices that complement the flavors of the summer squash without overpowering them. Don’t be afraid to get creative and try out different combinations until you find your perfect blend.
Incorporating Other Vegetables and Ingredients for a Well-Rounded Dish
While summer squash takes center stage in this rice bake, adding other vegetables and ingredients can elevate the dish and make it more well-rounded. Consider incorporating garlic, Walla Walla Onions (yellow or white onions make a fine substitute), and tomatoes for added color and flavor.
These vegetables pair well with summer squash and contribute to the overall visual appeal of the dish. You can sauté the vegetables separately before adding the rice. For an extra burst of flavor, you can also include ingredients like olives or sun-dried tomatoes. These additions bring a tangy or salty element to the dish, creating a more complex and satisfying flavor profile.
When incorporating other vegetables and ingredients, it’s important to consider their cooking times and textures. Some vegetables, like bell peppers and onions, benefit from a quick sauté before adding them to the bake to enhance their flavors. On the other hand, cherry tomatoes can be added raw, as they will cook and release their juices during the baking process. If you’re using ingredients like olives or sun-dried tomatoes, consider adding them in the later stages of the recipe to prevent them from becoming overly soft or losing their distinct flavors. Remember to keep the balance of flavors in mind and adjust the quantities of the additional ingredients accordingly.
Baking and Serving the Summer Squash Rice Bake
Once the rice bake is assembled, it’s time to bake it to perfection. Preheat the oven to the desired temperature as specified in the recipe. Place your oven proof lid on your dutch oven, ensuring that the moisture and flavors stay inside. This helps the rice and vegetables cook evenly and prevents them from drying out. Place the covered dish in the preheated oven and bake for the recommended time, or until the rice is tender and the vegetables are cooked through.
When the rice bake is ready, remove it from the oven and let it cool slightly before serving. This allows the flavors to settle and makes it easier to serve without falling apart. Garnish the baked dish with fresh herbs, such as fresh basil, oregano, and edible flowers, like peppery Nasturtiums, for a burst of color and added freshness.
Serve the summer squash rice bake as a main course or as a hearty side dish alongside grilled meats or roasted vegetables. It’s a versatile dish that can be enjoyed on its own or paired with other flavorful components to create a complete and satisfying meal.
Variations and Substitutions for the Recipe
While this recipe provides a solid foundation for a delicious summer squash rice bake, don’t be afraid to get creative and make it your own. There are several variations and substitutions you can try to suit your taste preferences or dietary restrictions. For example, you can replace the summer squash with other types of squash, such as butternut squash or acorn squash, for a different flavor profile. You can also experiment with different grains, like wild rice or couscous, to add variety to the dish.
If you prefer a more protein-packed meal, consider adding cooked chicken, shrimp, or tofu to the rice bake. This adds an extra layer of texture and makes the dish more filling. You can also incorporate different cheeses, such as mozzarella or cheddar, for a gooey and melty addition. To keep as a vegan version of the recipe, omit the cheese or use a dairy-free alternative.
Summer Squash Rice Bake with Fresh Herbs & Walla Walla Onions
Equipment
- Dutch Oven
Ingredients
Ingredients
- 1 Walla Walla Onion Yellow, white, or red onions are fine substitutes
- 5 cloves of garlic
- 1 large or 2 small yellow squash summer squash
- 6 tablespoons fresh oregano or 3 teaspoons dried divided
- 6 tablespoons fresh basil or 3 teaspoons dried divided
- 3-4 tablespoons avocado oil
- 1/2 teaspoon red pepper flake or to taste
- 1 cup brown rice
- 1 lemon zest and juice, divided
- 1 teaspoon red wine vinegar
- 1 pint canned tomatoes
- 1 cup water more if needed
- Salt & pepper to taste
Instructions
Instructions
- Preheat oven to 400 degrees Fahrenheit.
- Remove top, ends, and peel from onion, and slice into half moon slices.
- Do the same for the garlic cloves.
- Slice the Summer Squash into half moon slices.
- Coat the bottom of an oven proof Dutch oven with oil.
- Sprinkle in red pepper flakes, and ⅓ of the herbs chopped), reserving the rest for later.
- Once they’re fragrant and bubbly, add the onions.
- When they are slightly cooked and mildly translucent, add the Summer Squash and garlic.
- Cook for a few minutes, then remove all of the vegetables from the pan.
- Add brown rice to the pan and start to toast it for a couple of minutes.
- Add the zest of one lemon, and the juice of half a lemon, reserving the rest for later.
- Add the vinegar, salt, and pepper and cook for one minute.
- Add the jar of tomatoes and water. Stir and cook for about 5 minutes.
- Add the vegetables back to the pan, along with another third of the fresh herbs.
- Stir and cook in oven at 400 degrees F for one hour.
- Remove from oven when rice is cooked through. Remove lid and let sit for 10-15 minutes.
- Sprinkle with the reserved lemon juice, and remaining herbs for garnish.
- You can also garnish with nasturtiums and more fresh basil leaves.
- Serves 6.
Notes
Nutrition
Tips for Storing and Reheating the Summer Squash Rice Bake Leftovers
If you have leftovers from your summer squash rice bake, don’t let them go to waste! Proper storage and reheating techniques can help maintain the flavors and textures of the dish. Allow the rice bake to cool completely before transferring it to an airtight container. Store it in the refrigerator for up to three days, making sure to consume it within that time frame to ensure freshness and food safety.
To reheat the rice bake, preheat the oven to a moderate temperature and transfer the desired portion to an oven-safe dish. Cover the and bake until heated through. This helps the rice and vegetables warm up evenly without getting dry or losing their flavor. Alternatively, you can reheat individual portions in the microwave, making sure to stir and check for even heating.
Conclusion
From garden to table, the journey of transforming summer squash into a scrumptious rice bake is both satisfying and rewarding. With the right techniques and a few simple ingredients, you can create a dish that celebrates the bounties of the season and impresses even the most discerning taste buds.
By incorporating summer squash into your meals, you’re not only adding a burst of flavors and textures but also reaping the numerous health benefits that this versatile vegetable offers.
So don’t let your abundance of summer squash go to waste.
Instead, embrace its potential and let it shine in a mouthwatering rice bake that will have everyone coming back for seconds. Enjoy the flavors of summer with this wholesome and delicious recipe that will surely become a staple in your kitchen.
And if all else fails, and you still have extra, there’s always August 8, National Sneak Zucchini onto Your Neighbor’s Porch Day. 😂
Looking to Grow your own Onions?
Check out my favorite resource, on sale now!
From Garden to Table
This rice bake is even better when you can use fresh home grown herbs and vegetables from your own abundant garden.
This recipe was designed to use up the beautiful summer bounty of fresh herbs like basil, oregano, red pepper, and garlic. And also to use zippy Walla Walla Onions and vibrant yellow squash. There are even some home grown canned tomatoes for good measure.
While a garden is definitely not required for this recipe, it is fun! If you’re looking to start growing your own food, check out the resource below.
Just Getting Started?
Grab our free guide, The Beginner’s Guide To Urban Homesteading to learn more about how to get started with making this dream a reality for yourself.
Are You Ready?
If you’re ready to start your own thriving urban homestead, and would like more detailed guidance, click here! Homestead in the City is a friendly, simple, robust and detailed course that will take you from beginner to urban homesteader in one growing season!
Learn everything you need to know about garden planning, space creating, planting, growing, harvesting, cooking, and preserving. Filled with tips to save you time, money, and heartache, this is our most popular course!
To learn more about growing your own food, even in the city, and also how to cook recipes that are compatible with healing, using foods you’ve grown yourself, check out our star spangled course, Homestead in the City.
Other Posts You May Enjoy
Here are some more articles that may be helpful to you on your gardening and urban homesteading journey.
- What is Urban Homesteading?
- How To Make Cayenne Pepper Powder
- New Year, New Backyard Vegetable Garden
- Gardening in Small Spaces
- How to Make Your Own Garlic Powder
- How to Grow & Use Raspberries
- How To Grow, Harvest, & Store Potatoes
- 10 Essential Things to Do Before You Plan Your Garden
- Top 3 Easy to Grow Vegetables
- Make Your Own Vegetable Stock For Free
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