Today, I'm sharing a beloved family recipe for a delicious grated summer squash stew. This dish is incredibly versatile, and when served with a dollop of sour cream on top, it creates the perfect balance of flavors to complement rich main courses like fried breaded pork chops.
This delicious grated summer squash stew is a staple in my kitchen, especially during the summer months when squash is at its peak. This recipe was born out of a desire to create a hearty but fresh dish, inspired by my popular and best sauteed savoy cabbage recipe.
What I love most is how versatile it is; it can stand alone or, my personal favorite, be served with this amazing air fryer chicken drumsticks for a complete and satisfying meal. It's an easy way to use fresh produce and bring a taste of home to your table.
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The most important question is what kind of squash will we make the recipe from? I usually make this recipe from summer squash, and more precisely from a variety similar to zucchini but pale green in some places called tatuma squash or Mexican squash.
Ingredients
One of the best things about this recipe is its simplicity. You don't need a long list of fancy ingredients to create something truly delicious. Here are the core components that come together to make this incredible grated summer squash stew-many of which you might already have on hand.
- Summer Squash: About 1 to 1.2 kg of small to medium-sized squash. I recommend using young, firm squash as they have smaller seeds and are easier to grate. If your squash is mature, be sure to remove the seeds before grating.
- Canned Chopped Tomatoes: A 400g can of chopped tomatoes adds a lovely, rich base and balances the flavor of the squash.
- Fresh Green Dill: This is a crucial ingredient! Fresh dill gives the stew its distinctive, aromatic flavor. Don't be shy with it-the more the better!
- Sunflower Oil: We'll use this to sauté the squash, helping to develop its flavor and soften it before the tomatoes are added.
- Warm Water: A small amount of water helps the squash simmer and tenderize perfectly without drying out.
- Sea Salt: To season the stew to your taste. I recommend adding it at the end so you can adjust the flavor as you go.
- Sour Cream (for serving): A dollop of sour cream on top of the finished stew adds a wonderful creaminess and a tangy contrast to the rich flavors.
- Wine Vinegar: A splash of vinegar brightens the flavor of the stew and adds a touch of acidity to cut through the richness.
- Sugar: A small amount of sugar balances the acidity from the tomatoes and vinegar, creating a more harmonious flavor profile.
- Dried Vegetable Mix: This mix of dried vegetables (like carrots, celery, and parsley) adds an extra layer of savory depth to the stew.
See recipe card for quantities.
Preparing the Ingredients
As the name suggests, this recipe calls for grated summer squash! To get them ready for grating, I like to first trim off the ends, and then peel them with a vegetable peeler.
As you prepare your squash, check for seeds. If they're mature and firm, simply use a spoon to scoop them out first. If you're using very young and firm summer squash, however, there's no need to remove them at all-you can go straight to grating.
Next, using the large holes of a grater, shred all of the squash. As you grate, let the shreds fall directly into a spacious bowl to contain the mess.
How to Make the Grated Summer Squash Stew?
Now for the fun part! Making this stew is easier than you might think. I've broken down the steps into simple instructions you can follow along with. And if you're a visual learner like me, you can follow every step of the process in my video here:
Sauté the Grated Squash
In a large saucepan or pot, heat the 50 ml (3.5-4 tbsp) of sunflower oil over medium heat. When is hot, add all the grated squash and stir with a wooden spoon. Add the 100 ml (½ cup) of warm water and let it simmer for about 3-4 minutes.
Add Tomatoes and Season
Once the grated squash has softened after about 3-4 minutes, add the canned chopped tomatoes and mix well.
Next, stir in the chopped dill, followed by the two tablespoons of sugar, one teaspoon of sea salt, one tablespoon of wine vinegar, and two teaspoons of dried vegetable mix.
Final Simmer & Seasoning
After all the ingredients have been added, let the stew simmer for a final five minutes to allow the flavors to meld. Once the stew is ready, give it a taste and adjust the seasoning with more sea salt as needed.
Just like that, your grated summer squash stew is ready to be enjoyed. This recipe is a perfect example of how quickly you can transform simple ingredients into a comforting and flavorful dish that tastes like you spent all day on it.
Variations
The great thing about this grated summer squash stew is how versatile it is. While it's delicious as is, this recipe is a fantastic base for all kinds of creative twists. Feel free to experiment with these simple variations to make it your own.
- Make It Creamy: For a richer, more decadent stew, stir in a couple of tablespoons of heavy cream or half-and-half just before serving. For a vegan alternative, you can use coconut milk or a plant-based cream substitute.
- Spice It Up: If you like a little heat, add a pinch of red pepper flakes or a dash of hot sauce along with the other seasonings. You can also incorporate a teaspoon of smoked paprika for a smoky flavor.
- Add More Vegetables: Feel free to bulk up the stew with other vegetables. Sauté a finely chopped onion and some minced garlic in the oil before adding the squash. You could also stir in some chopped bell peppers or grated carrots with the squash.
- Herb Swaps: While dill is a key flavor in this dish, you can also experiment with other fresh herbs. Try using fresh parsley or a combination of basil and oregano for a different flavor profile.
Serving
This grated summer squash stew is incredibly versatile and can be served in many ways, depending on whether you want it to be a side or a main course. Here are some of our favorite ways to enjoy it:
- As a Side Dish: The most traditional way to serve this stew is as a delicious side dish. It pairs perfectly with hearty main courses like fried breaded pork chops, meatballs, or any type of roasted or grilled meat.
- Topped with Sour Cream: For a classic finish, serve a warm bowl of the stew with a generous dollop of sour cream on top. The cool, tangy cream perfectly complements the rich flavors of the stew.
- With Fresh Bread: Serve it with a side of crusty bread to soak up every last drop of the flavorful stew.
- Over a Grain: For a complete vegetarian meal, spoon the stew over a bed of warm rice, quinoa, or couscous.
- With a Simple Salad: A light, crisp green salad makes a wonderful contrast to the soft, warm texture of the stew.
How to Store the Stew
This grated summer squash stew is a fantastic dish for meal prep, as it stores and reheats beautifully.
To store leftovers, transfer the cooled stew to an airtight container and place it in the refrigerator. It will stay fresh for up to 3-4 days.
If you've made a large batch, this stew freezes wonderfully. Allow it to cool completely, then transfer it to a freezer-safe container or a zip-top bag. It can be stored in the freezer for up to 2-3 months. To use, simply thaw it in the refrigerator overnight before reheating.
When you're ready to enjoy it again, you can easily reheat the stew on the stovetop over medium-low heat, stirring occasionally until warmed through. Alternatively, you can use the microwave, heating in 1-minute intervals and stirring in between.
FAQ
Yes, you can! Thaw the frozen squash first and drain any excess water before adding it to the pot. The cooking time may be a little shorter since frozen vegetables are often partially cooked already.
Yes, the base recipe is completely vegan. Just be sure to serve it without the sour cream, or use a plant-based sour cream alternative instead.
Yes, you can use other types of summer squash like zucchini or yellow squash. The flavor and texture will be very similar.
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Related
Ready to find your next favorite side dish? I highly recommend this recipe! If you want even more ideas, check out the following from our blog:
The Best Grated Summer Squash Stew (Healthy Side Dish)
Equipment
- 1 larger saucepan
- 1 grater
Ingredients
- 1.2 kg summer squash 42 oz, tatuma or Mexican squash
- 400 g chopped tomatoes one can
- ½ bunch dill fresh, chopped
- 100 ml water ½ cup, hot water
- 2 tablespoon sugar granulated
- 1 teaspoon sea salt kosher
- 1 tablespoon vinegar wine vinegar
- 1 tablespoon vegetable mix for soups
- 50 ml sunflower oil 3.5-4 tbsp
Instructions
- Cut the heads of the squash first and then peel it with a vegetable peeler.
- If the pumpkins are more mature and have the seeds already formed, we will first remove them with a spoon. If not, just cut them in half.
- Pass them through the large grater and put them in a larger bowl.
- In a larger saucepan or a pot, heat the sunflower oil and put all the grated squash in it to fry.
- Mix with a wooden spoon, add the warm water and leave to soak for about 3-4 minutes on medium heat.
- Add the chopped tomatoes from the can. Then add the chopped dill and season with sugar, wine vinegar, sea salt and vegetable mix for soups.
- Simmer everything over medium to low heat for about 30 minutes.
- Taste and if necessary you can add more sea salt.
- It can be served in different ways as a side dish, with a little sour cream on top and with breaded pork chops or meatballs.
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