How To Cook Green Squash Food

SAUTEED YELLOW SQUASH

Sauteed Yellow Squash image

Provided by Rachael Ray : Food Network

Time 24m

Yield 4 servings

Number Of Ingredients 7

Ingredients

1 tablespoon extra-virgin olive oil
2 tablespoons butter
1/2 red bell pepper, chopped
2 small to medium yellow squash, sliced
Salt and pepper
2 tablespoons chopped parsley leaves
2 tablespoons chopped chives or 2 scallions, optional

Steps:

Preheat skillet over medium high heat. Add oil, then butter. When butter melts, add red peppers and squash. Saute 12 to 14 minutes until squash is tender. Add salt, pepper and parsley. Add chives or scallions if you would like a layer of light onion flavor on the dish as well.

SUMMER SQUASH (GREEN AND YELLOW), GARLIC, ONION, LEMON ZEST

Summer Squash (Green and Yellow), Garlic, Onion, Lemon Zest image

a light and healthy side dish, perfect to accompany any lemon meat/poultry/fish dish. i love cooked garlic, it's a great health benefit too. but if you don't, then omit it. i hope you don't think my directions are micro-management, but when i read a recipe, i really appreciate specific direction. maybe because i'm new and learning to cook. adding mushooms would be great. or take away the garlic and add paprika and raisins!

Provided by christena

Categories Onions

Time 30m

Yield 2-4 serving(s)

Number Of Ingredients 9

Ingredients

1 green summer squash, quartered lengthwise and sliced (zucchino verde)
1 summer squash, quartered lengthwise and sliced (zucchino giallo)
1 yellow onion, roughly chopped
4 garlic cloves, roughly chopped
1/2 cup chicken broth or 1/2 cup water
1 -2 tablespoon oil (veg or olive or corn)
1 lemon, zest of (set aside slices for garnish or juicing over meal)
crushed red pepper flakes, to taste
sea salt, to taste

Steps:

heat oil in a suacepan, add onion, sweat at a low heat.
when becoming translucent, throw garlic on top of onions, as the onions provide a buffer against burning the garlic.
to quicken the cooking, turn up the heat and add the broth or water, and cover if you want. again, to provent burning. add salt now, as it draws out water and flavor from the ingredients.
add zucchini, yellow and green. add lemon zest. add crushed red pepper. cover or not, but stir occasionally.
ready when zucchini is transparent. drain or keep the liquid. serve hot! have lemon slices available to squeeze!

Nutrition Facts : Calories 133.1, Fat 7.6, SaturatedFat 1.1, Sodium 197.4, Carbohydrate 14.3, Fiber 3, Sugar 6.9, Protein 4.5

GREEN SQUASH SOUP

Green Squash Soup image

A Dr. Andrew Weil's recipe. "The fresh taste of the vegetables is what makes it appealing".

Provided by Happy Harry 2

Categories Lunch/Snacks

Time 1h

Yield 3-4 serving(s)

Number Of Ingredients 9

Ingredients

1 medium leek, organic (if possible)
1 lb summer squash, organic (like zucchini)
2 tablespoons extra virgin olive oil
salt, to taste
fresh ground black pepper, to taste
4 cups vegetable stock (recommend Victorious Vegetable Stock)
1 tablespoon fresh marjoram, chopped (or 1 tsp dried)
2 tablespoons artichoke puree (see note)
fresh grated parmesan cheese (to garnish)

Steps:

Use white part of leek. Wash well and chop into fine pieces.
Wash and trim squash and chop into medium pieces.
Heat oil in skillet over medium heat. Add leek and saute until translucent.
Add squash and saute, stirring until soft, about 10 minutes. Season with salt and pepper.
Add stock and marjoram, heat to boiling, cover, reduce heat and boil gently for 30 minutes.
Add artichoke puree and mix well.
Pour soup(careful!) into processor/blender and process into coarse puree.
Serve hot with cheese on top.
NOTE: Artichoke puree is available in specialty stores or you can make your own! Drain a can/jar of water-packed baby chokes and grind them in processor/blender. Leftovers can be used in pasta sauce or as a dip for raw veggies.

Nutrition Facts : Calories 121.9, Fat 9.4, SaturatedFat 1.3, Sodium 9.1, Carbohydrate 9.3, Fiber 2.2, Sugar 4.5, Protein 2.3

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