Country Stir Fried Yellow And Zucchini Squash Food

ZUCCHINI/YELLOW SQUASH STIR FRY

Steps:

• Rinse zucchini and squash.
• Cut into thin slices, discarding stems and bottoms.
• Slice onion into thin rings.
• Spray a wok or large, covered frying pan with cooking spray.
• Melt butter in pan over medium-high heat.
• Add zucchini, squash and onion.
• Stir-fry for several minutes, until tender-crisp.
• Season with salt and pepper, to taste.
• Add 3 T water and cover.
• Reduce heat and simmer for 6-8 minutes or until mixture meets your criteria for doneness (We like ours slightly soft, others may prefer either crisp or very soft).

YELLOW SQUASH AND ZUCCHINI STIR FRY

Steps:

• Wash squash and zucchini and cut in half.
• Cut each half into about 1/2 inch slices.
• Heat oil in a large skillet or wok.
• When oil is hot add red pepper.
• Cook about 3 minutes.
• Add squash, zucchini, garlic, ginger, soy sauce, pepper flakes and salt.
• Cook about 4 minutes or more until the squash are ALMOST the texture you prefer over medium high heat.
• Add carrots and cook at least 2 minutes more until carrots are how you prefer.
• Adjust seasonings and add the cilantro and toss well.
• Serve immediately.

COUNTRY STIR-FRIED YELLOW AND ZUCCHINI SQUASH

Steps:

• Rinse/wash the squash before preparing.
• Cut off both ends of each squash.
• Slice the squashes into 1/4 inch chip shapes.
• Slice the larger chips into half moon shapes.
• Spray a pan suitable to stir fry all of the squash in with cooking oil.
• Put all of the squash in the pan and spray some more oil across the squash.
• Sprinkle the salt, black pepper, garlic powder, and paprika evenly across the squash.
• Add 2 tablespoons of water to the pan and toss everything together in the pan.
• Heat the pan to medium.
• When it starts to sizzle begin stirring occasionally so as not to burn the squash and cook evenly.
• When the water evaporates, add the remaining 2 tablespoons of water.
• Keep tossing occasionally until the squash is half transparent and reasonably soft. (This takes about 15-20 minutes.).
• When the squash is to it's suitable consistancy, remove it from the heat and serve.
• Enjoy!

SAUTéED YELLOW SQUASH AND ZUCCHINI

Steps:

• Heat the oil and butter in a large skillet over medium heat. Add the onions and cook, stirring occasionally, until just softened, about 5 minutes. Add the garlic and cook, stirring occasionally, for 1 minute. Add the zucchini, squash, Italian seasoning and a generous pinch of salt. Cook, stirring occasionally, until the zucchini and squash are tender and beginning to brown in some spots, about 10 minutes. Season with salt and pepper. Serve warm.

COUNTRY FRIED SQUASH

Steps:

• Combine egg and milk together in a small bowl, mix well.
• In a second bowl, combine flour, cornmeal, salt, pepper and garlic salt. Dip squash slices first in the egg mixture, then dredge the squash in the dry mixture.
• Heat 1/2 inch of oil in a deep skillet over medium heat. Fry squash until golden brown.

FRIED YELLOW SQUASH WITH POTATOES AND ONIONS

Steps:

• Heat vegetable oil in a large skillet over high heat until oil is hot; decrease heat to medium. Cook and stir onion and potatoes in the hot oil until potatoes are lightly browned and partially cooked, 15 to 20 minutes. Add squash, butter, paprika, black pepper, garlic powder, salt, and red pepper flakes; cook until potatoes are golden brown, 15 to 20 more minutes, turning occasionally. Remove from skillet with a slotted spoon.

FRIED YELLOW SQUASH

Steps:

• Place cornbread mix in a gallon-size resealable bag; season with salt and black pepper. Add squash, seal bag, and shake to coat evenly. Remove squash from bag and shake off any excess cornmeal.
• Heat about 1/4 inch of olive oil in a large skillet over medium heat. Fry squash in the hot oil, working in batches, until center is cooked and edges are crisp, 2 to 3 minutes per side. Remove with a slotted spoon and drain on a paper towel-lined plate.

FRIED ZUCCHINI/YELLOW SQUASH (QUICK, EASY AND CHEESY)

Steps:

• Slice squash into 1/4 inch slices.
• Melt butter in frying pan over medium heat and add squash.
• Sprinkle with salt, pepper and onion powder to taste.
• Flip with a spatula every few minutes until cooked through.
• Sprinkle with parmesean cheese just before serving. It will melt in about 1 minute.

SAVORY VEGETABLE STIR-FRY

Steps:

• Heat the oil in a 12-inch skillet over medium-high heat. Add the yellow squash, zucchini, carrots and onion and stir-fry until the vegetables are tender-crisp.
• Stir the concentrated broth in the skillet and cook until the mixture is hot.

COUNTRY FRIED YELLOW SQUASH

Steps:

• Wash tender yellow squash; remove stem and blossom ends.
• Cut into 1/2-inch rounds.
• Place squash, butter, onions and salt into heavy skillet.
• Add water.
• Cover and cook on medium low heat until water is absorbed and squash is tender.
• Lightly mash with a fork.
• Add sugar and cream.
• Let it cook slowly until mixture is fairly dry and flavors develop, being careful not to let it scorch.