LEMON YELLOW SQUASH
Make and share this Lemon Yellow Squash recipe from Food.com.
Provided by ChefDebs
Categories Vegetable
Time 20m
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- Steam the squash until just tender, drain.
- Toss the squash with the butter, lemon, salt and pepper.
- Serve.
Nutrition Facts : Calories 59.6, Fat 3.5, SaturatedFat 2, Cholesterol 7.6, Sodium 41.1, Carbohydrate 6.3, Fiber 2, Sugar 5, Protein 2.4
LEMON YELLOW SQUASH BREAD
Super moist Lemon Yellow Squash Bread is made with fresh lemon juice and zest and healthy yellow squash from your garden! The perfect way to sneak veggies into dessert!
Provided by Melissa Howell
Categories Bread and Rolls
Time 1h
Number Of Ingredients 13
Steps:
- Grease and flour a 9x5" bread pan. Preheat your oven to 350 degrees F.
- In a large mixing bowl using a hand mixer, beat the eggs. Add the 1/2 cup of oil and 1 1/3 cups of sugar and mix until well blended.
- Add 1/2 cup of buttermilk, 2 tablepsoons of lemon juice, and lemon zest to the mixture and blend well.
- Add the 2 cups of flour, 1/2 teaspoon of salt, and 2 teaspoons of baking powder all at once. Blend on low speed just until everything is incorporated and most of the lumps are gone.
- Add the one cup of grated yellow squash and fold in using a spoon.
- Pour the batter into your prepared bread pan and bake for 45-50 minutes, until the top is golden brown.
- Allow the bread to cool for at least 30 minutes in the pans. Then slide a knife or spatula around the edges to loosen and turn out onto a cutting board. Allow to cool completely. (Alternately, you can leave the bread in the pans, uncovered, overnight).
- Before serving, make the glaze by mixing the powdered sugar, lemon juice and milk together. Drizzle over the top of the bread. Glaze will harden up in time.
Nutrition Facts : Calories 300 calories, Carbohydrate 50 grams carbohydrates, Cholesterol 32 milligrams cholesterol, Fat 10 grams fat, Fiber 1 grams fiber, Protein 4 grams protein, SaturatedFat 1 grams saturated fat, ServingSize 1, Sodium 203 grams sodium, Sugar 32 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 9 grams unsaturated fat
SAUTéED YELLOW SQUASH
This sautéed yellow squash is one of my all-time favorite summer squash recipes! A crispy, nutty panko topping contrasts perfectly with the tender, herb-flecked squash.
Provided by Jeanine Donofrio
Categories Side Dish
Number Of Ingredients 14
Steps:
- Slice the squash into ¼-inch rounds. If the squash is large, slice the rounds into half-moons.
- Make the herb oil: In a jar with a tight-fitting lid, combine the lemon juice, olive oil, garlic, parsley, salt, and pepper and shake to combine.
- Make the topping: In a small bowl, combine the panko, Vegan Parmesan, parsley, salt, several grinds of pepper, and a pinch of red pepper flakes, if desired.
- Heat a large skillet over medium heat with a few drizzles of olive oil. Add the squash and sauté for about 7 to 10 minutes, stirring occasionally so that all sides get cooked. I like to cook mine until it's soft, yet still has a firm bite, but before it becomes too watery and mushy. Remove from the skillet and toss with the herb oil. Top with the panko mixture, and fresh herbs, if desired.
HINT OF LEMON SQUASH SAUTE
A lovely hint of lemon adds refreshing tang to this super-simple veggie medley. -Simple & Delicious Test Kitchen
Provided by Taste of Home
Categories Side Dishes
Time 20m
Yield 4 servings.
Number Of Ingredients 9
Steps:
- In a large skillet, saute the squash, carrots and onion in oil for 5-7 minutes or until tender. Add the remaining ingredients; cook 1 minute longer.
Nutrition Facts : Calories 97 calories, Fat 7g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 98mg sodium, Carbohydrate 8g carbohydrate (4g sugars, Fiber 2g fiber), Protein 2g protein. Diabetic Exchanges
FETTUCCINE WITH YELLOW SQUASH AND PARMESAN-LEMON CREAM SAUCE
Provided by Kelsey Nixon
Time 40m
Yield 4- to 6 servings
Number Of Ingredients 17
Steps:
- Bring a large pot of salted water to a boil over high heat, and cook the fresh fettuccine pasta until just tender, about 3 to 5 minutes. Drain the pasta, reserving 1/2 cup of the cooking liquid. Return the pasta to the pot.
- Heat the olive oil in a large skillet over medium-high heat. Add the onion and season with salt, and pepper. Add the yellow squash and saute until almost tender. Add the lemon zest and continue cooking for 1 more minute.
- Add the white wine, and scrape up the pan releasing any dry bits on the bottom. Add the chicken stock, heavy cream, lemon juice, and reserved cooking liquid. Bring to a simmer and continue cooking until the sauce is creamy and coats the back of a spoon. Stir in the grated Parmesan cheese. Season the sauce with salt, and pepper, to taste.
- Toss the pasta with the sauce and serve. Garnish with additional Parmesan cheese.
- To make fresh pasta dough:
- Mound the flour on a clean work surface. Hollow out the center making a well in the middle of the flour with steep sides.
- Break the eggs into the well. Add the salt, and olive oil to the hollow center and gently mix together with a fork. Gradually start incorporating the flour by pulling in the flour from the sides of the well. As you incorporate more of the flour, the dough will start to take shape.
- With your hands or a bench scraper continue working the dough until it comes together. If the dough is too dry, add a little water; if too wet or sticky, add a little flour.
- Begin kneading the dough and keep kneading until it becomes smooth and elastic, about 8 to 10 minutes. At this point, set the dough aside, cover it with plastic, and let it rest for 15 to 20 minutes. You can store the dough in the refrigerator for up to 24 hours, but allow it to return to room temperature before rolling it out.
- Divide the pasta dough into 4 even sections. Keep each section covered with plastic wrap or a clean towel while you work with each one. Flour the dough, the rollers of a pasta roller (or your rolling pin), your hands, and the work surface.
- If using a pasta machine: Flatten 1 of the of the dough pieces between your hands or with a floured rolling pin until it forms a thick oval disk. Dust the disk, the roller, and your hands with additional flour. Flour a baking sheet to hold the rolled out finished pasta.
- With the roller on the widest setting, pass the pasta through the machine's rollers a few times until it is smooth. Fold the dough over into 1/3, and continue to pass through a few more times until the pasta is smooth again. Begin adjusting the pasta machine settings to become thinner, passing the dough through a few times at each setting.
- If rolling the pasta by hand: Flatten a dough piece into a thick oval disk with your hands. Flour a baking sheet for the rolled out finished pasta. Place the oval dough disk on a floured work surface, and sprinkle with additional flour. Begin rolling out the dough with a floured rolling pin working from the center of the dough outwards, constantly moving the dough and lifting it to make sure it's not sticking.
- Flavor and color variations:
- Cook's Note: All color additions should be added to eggs before incorporating into the flour. Keep in mind that you will need to add a little bit of flour to your basic pasta recipe to compensate for the additional liquid added
- Spinach Pasta Dough (green hue): Blanch 8 ounces (about 3 cups) spinach leaves. Puree in a food processor or blender until smooth. Press the spinach puree through a small strainer or chinois, removing the liquid before mixing with the eggs. Add 3 tablespoons spinach puree to the eggs before mixing. If the dough feels too sticky, add additional flour until a soft, silky dough is achieved.
- Tomato Pasta Dough (orange hue): Add 2 1/2 tablespoons tomato paste to the eggs before incorporating into the flour.
- Beet Pasta Dough (pinkish-red hue): Preheat the oven to 400 degrees F. Roast 1 large beet in aluminum foil about 45 minutes, or until tender. Peel the beet and puree in a food processor. Add the beet puree (about 4 tablespoons) to eggs before incorporating into the flour.
- Herb Pasta Dough (speckled): Mince 1/2 cup fresh herbs and add to eggs before incorporating into the flour.
- Squid Ink Pasta Dough (black hue): Add 1 tablespoon squid ink to the eggs before incorporating into the flour.
SUMMER SQUASH (GREEN AND YELLOW), GARLIC, ONION, LEMON ZEST
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
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
LEMON YELLOW SQUASH PIE
This is so easy and taste just like lemon pie. I gave my neighbor some squash and she in return gave me this recipe. I made it and my dh loved it. One large yellow squash is enough for two pies. The first time I made it, I used 1 teaspoon orange extract because I did'nt have lemon and I added fresh lemon juice to it. Tasted just like lemon pie! I wish I could give this 5 stars!!! Well really, I do!
Provided by Chef Mommie
Categories Pie
Time 48m
Yield 1 pie, 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Pre-heat oven to 350.
- Wash and peel the squash.
- Cut squash in half, length wise.
- Scoop out the seeds and grate.
- Mix all the ingredients together with the squash.
- Put mix in pie shell and bake for 45 minutes on lower rack.
Nutrition Facts : Calories 574.8, Fat 28.9, SaturatedFat 11.8, Cholesterol 123.5, Sodium 371.8, Carbohydrate 73.1, Fiber 2, Sugar 50.7, Protein 6.6
BLUEBERRY LEMON MUFFINS (WITH YELLOW SQUASH)
Make and share this Blueberry Lemon Muffins (With Yellow Squash) recipe from Food.com.
Provided by my kids mom
Categories Breakfast
Time 26m
Yield 12 muffins
Number Of Ingredients 14
Steps:
- Preheat oven to 350. Coat a 12-cup muffin tin with a cooking spray or line with paper baking cups.
- In a large bowl, beat the sugar and the margarine with a wooden spoon. Stir in the yogurt, blueberries, yellow squash puree, egg, lemon extract, and lemon zest.
- Add the flour, flaxseed meal, baking powder, baking soda, and salt. Stir just to combine, but do not overmix - the batter is supposed to be lumpy.
- Divide the batter among the muffin cups. BAke until the tops of the muffins are lightly browned and a toothpick come out clean when inserted in the center, 13 to 16 minutes. Turn the muffins out onto a rack to cool.
- Store in an airtight container at room temperature for up to 2 days. Or wrap individually and freeze for up to 1 month.
Nutrition Facts : Calories 160.5, Fat 1.9, SaturatedFat 0.4, Cholesterol 16.3, Sodium 253.8, Carbohydrate 31.8, Fiber 1.6, Sugar 14.2, Protein 4.2
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