PAN-COOKED SUMMER SQUASH WITH TOMATOES AND BASIL
This Provençal summer dish is delightful as a starter or as a side dish with fish, chicken or cooked grains.
Provided by Martha Rose Shulman
Categories weekday, side dish
Time 15m
Yield 4 to 6 servings
Number Of Ingredients 7
Steps:
- Heat 1 tablespoon of the olive oil over medium-high heat in a wide, heavy skillet. Add the zucchini. Cook, stirring or shaking the pan, until the zucchini is lightly seared and beginning to soften, three to five minutes. Remove from the pan, and set aside.
- Add the remaining olive oil to the pan, then the garlic. Cook, stirring, just until fragrant -- less than 30 seconds. Stir in the tomatoes. Cook, stirring, until the tomatoes have begun to cook down, about five minutes. Return the zucchini to the pan, add salt and pepper to taste, and reduce the heat to medium. Cook, stirring often, until the zucchini is tender and translucent and the tomatoes have cooked down to a fragrant sauce. Stir in the basil, and taste and adjust seasonings. Remove from the heat and serve hot, or allow to cool and serve at room temperature.
Nutrition Facts : @context http, Calories 75, UnsaturatedFat 4 grams, Carbohydrate 7 grams, Fat 5 grams, Fiber 2 grams, Protein 2 grams, SaturatedFat 1 gram, Sodium 455 milligrams, Sugar 4 grams
SAUTEED SUMMER SQUASH SIDE DISH
This is a quick and easy side dish that goes perfectly with meats, pastas, and fish. It is a saute of zucchini and summer squash.
Provided by Sarah
Categories Side Dish Vegetables Squash Zucchini
Time 30m
Yield 4
Number Of Ingredients 8
Steps:
- Heat olive oil over medium heat in a medium-sized skillet, about 1 minute. Add scallions and garlic; saute in the hot oil until tender, 2 to 3 minutes. Add zucchini and squash; season with Italian seasoning, salt, and pepper. Saute until squash is tender, 8 to 12 minutes.
- Divide mixture evenly among plates. Garnish with basil.
Nutrition Facts : Calories 94.4 calories, Carbohydrate 7.6 g, Fat 7.1 g, Fiber 2.8 g, Protein 2.1 g, SaturatedFat 1 g, Sodium 52.1 mg, Sugar 2.9 g
ZUCCHINI, YELLOW SQUASH AND TOMATO SAUTé
This quick and easy Zucchini, Yellow Squash and Tomato Sauté is the perfect healthy summer side dish - colorful sautéed veggies flavored with garlic and sprinkled with fresh basil and Parmesan cheese. It's a delicious complement to any meal!
Provided by Michelle / Now Cook This!
Categories Side Dish
Time 17m
Number Of Ingredients 9
Steps:
- Heat the olive oil in a large skillet over medium-high heat.
- Add the zucchini, yellow squash, and onions and sauté until the onions are softened and the zucchini and yellow squash are crisp-tender, about 10 minutes.
- Reduce the heat to low and add the garlic and tomatoes. Sauté, stirring occasionally, for 2 more minutes (be careful not to burn the garlic!). Season to taste with salt and pepper.
- Sprinkle each serving with ¼ of the basil and Parmesan cheese.
Nutrition Facts : Calories 139 kcal, ServingSize 1 serving
SAUTEED GARLIC-PARMESAN ZUCCHINI SQUASH AND TOMATOES
This skillet sauteed zucchini, squash and tomatoes is a simple side dish that's the perfect accompaniment to your favorite summer meals. It's deliciously flavorful thanks to the garlic and parmesan flavors and it has such a fun colorful blend. A new summer staple!
Provided by Jaclyn
Categories Side Dish
Time 18m
Number Of Ingredients 9
Steps:
- Heat olive oil and butter in a 12-inch non-stick skillet over medium-high heat. Add in zucchini and squash and saute 2 minutes.
- Add in tomatoes then evenly sprinkle in Italian seasoning, garlic powder, and season with salt and pepper to taste (about 3/4 tsp salt and 1/4 tsp pepper).
- Continue to saute, tossing occasionally, until squash is tender and tomatoes are beginning to burst, about 3 - 5 minutes longer.
- Sprinkle in half the parmesan and toss then sprinkle remaining parmesan over top. Serve warm.
Nutrition Facts : Calories 111 kcal, Carbohydrate 6 g, Protein 5 g, Fat 7 g, SaturatedFat 3 g, Cholesterol 11 mg, Sodium 165 mg, Fiber 2 g, Sugar 4 g, ServingSize 1 serving
SAUTEED YELLOW SQUASH AND TOMATOES
Make and share this Sauteed Yellow Squash and Tomatoes recipe from Food.com.
Provided by smiles4u
Categories Vegetable
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Without peeling, slice squash in 1/2" diagonal slices.
- In medium sized skillet, melt butter or margarine and saute onions until golden.
- Add squash and remaining ingredients, toss to combine.
- cover and cook 10 - 15 minutes over medium heat until tender.
YELLOW SQUASH AND TOMATOES
Kathy Smith of Pittsburgh, Pennsylvania writes of her Yellow Squash and Tomatoes, "Don't be fooled by the simplicity; this is so good. I made it at least once a week last summer when the garden was producing squash, tomatoes and basil."
Provided by Taste of Home
Categories Side Dishes
Time 15m
Yield 4 servings.
Number Of Ingredients 6
Steps:
- In a large skillet, saute squash in oil until tender. Add the tomatoes, basil, pepper and salt. Reduce heat to medium; cook 1-2 minutes longer or until heated through.
Nutrition Facts : Calories 94 calories, Fat 7g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 82mg sodium, Carbohydrate 8g carbohydrate (4g sugars, Fiber 3g fiber), Protein 2g protein. Diabetic Exchanges
SAUTEED SQUASH WITH TOMATOES & ONIONS
My favorite meals show a love of family and food. This zucchini dish with tomatoes is like a scaled-down ratatouille. -Adan Franco, Milwaukee, Wisconsin
Provided by Taste of Home
Categories Side Dishes
Time 20m
Yield 8 servings.
Number Of Ingredients 6
Steps:
- In a large skillet, heat oil over medium-high heat. Add onion; cook and stir until tender, 2-4 minutes. Add zucchini; cook and stir 3 minutes., Stir in tomatoes, salt and pepper; cook and stir until squash is tender, 4-6 minutes longer. Serve with a slotted spoon.
Nutrition Facts : Calories 60 calories, Fat 4g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 306mg sodium, Carbohydrate 6g carbohydrate (4g sugars, Fiber 2g fiber), Protein 2g protein. Diabetic exchanges
SAUTEED ZUCCHINI AND TOMATOES
This is an easy Sauteed zucchini and tomatoes recipe that makes for an excellent side dish for a BBQ, lunch or dinner. Fresh zucchini, tomatoes, and onions come together for a wonderful side dish.
Provided by Raquel Pineira
Categories Vegetables and Side Dishes
Time 13m
Number Of Ingredients 7
Steps:
- 1. Heat olive oil over medium heat.
- 2. Slice zucchini and chop tomatoes and onion.
- 3. Add zucchini to the heated pan for about 2-4 minutes or until squash becomes tender.
- 4. Add chopped onion and stir.
- 5. Add tomato and stir the vegetables. Cook an additional 2 minutes until tomatoes are warmed through.
- 6. Sprinkle with salt, pepper and basil.
Nutrition Facts : Calories 55 kcal, Carbohydrate 3 g, Protein 1 g, Fat 5 g, SaturatedFat 1 g, Sodium 199 mg, Fiber 1 g, Sugar 2 g, UnsaturatedFat 4 g, ServingSize 1 serving
SAUTEED SQUASH AND TOMATOES
Make and share this Sauteed Squash and Tomatoes recipe from Food.com.
Provided by breezermom
Categories Pork
Time 50m
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- Sauté bacon in a large skillet over medium-high heat 8 minutes or until crisp; remove bacon, and drain on paper towels, reserving 2 tablespoons drippings in skillet.
- Sauté onion and next 4 ingredients in hot drippings 4 minutes or until onion is tender. Add zucchini and yellow squash; cook, stirring often, 10 minutes.
- Stir in tomatoes, and cook, stirring occasionally, 10 minutes.
- Remove from heat, and stir in butter and vinegar. Season with salt and pepper to taste. Garnish, if desired.
SPAGHETTI SQUASH WITH SAUTEED VEGGIES
This spaghetti squash with garlicky sauteed veggies and white beans is a cozy, fall-inspired vegetarian meal, topped with crispy breadcrumbs!
Provided by Ingrid Beer
Categories Entree
Time 1h20m
Yield Serves 2
Number Of Ingredients 18
Steps:
- Preheat your oven to 400°, line a medium baking sheet with foil, and lightly mist with cooking spray.
- On a work surface, drizzle about 2 tablespoons worth of the olive oil over both of the cut-sides of the spaghetti squash halves, then sprinkle over a generous amount of salt (squash needs it!), black pepper, the 1/2 teaspoon of granulated onion, 1/2 teaspoon of the granulated garlic, plus the Italian seasoning, equally.
- Place the two squash halves cut-side down onto the baking sheet and roast for 1 hour, or until easily pierced with a small paring knife and tender.
- While the spaghetti squash roasts, make your toasted breadcrumbs: add the panko breadcrumbs to a small bowl, add a sprinkle of salt, the remaining 1/4 teaspoon of granulated garlic, plus 1 teaspoon of olive oil, and use a fork to combine. Place a small pan over high heat, and once hot, add the seasoned crumbs to it, stirring constantly until golden-brown and toasted, about 1-2 minutes; set the toasted breadcrumbs aside.
- Once the spaghetti squash has baked, allow it to cool (cut-side up now) for about 20-25 minutes; once cool enough to handle, use a fork to scrape the squash flesh downwards away from the skin, fluffing it a bit to create the spaghetti strands. Scrape most of the flesh from each shell, leaving just a little bit around the edges to help maintain the shape of the shell, and place the scraped spaghetti squash strands into a large bowl to hold. Reserve the shells.
- To prepare your sauteed veggies, place a large non-stick skillet over medium-high heat (I use my cast iron skillet for this), add a good amount of olive oil to it, and add in the sliced onions with a pinch or two of salt and pepper. Allow those onions to caramelize for about 12 minutes, stirring them frequently, until golden; once golden, drizzle in the balsamic and stir to combine, then remove the onions from the pan and place into a bowl to hold.
- To that same pan, add in a touch more oil as needed, then add the sliced mushrooms along with a pinch of salt and pepper. Saute the mushrooms until golden-brown, about 7 minutes, then remove those from the pan and add to the onions to hold.
- Now to the pan add the cherry tomatoes along with the small squeeze of lemon, and cook those for a few minutes until blistered, softened and beginning to break down and become juicy; once broken down, add in the garlic, stir until aromatic, then add back into the pan the onions and mushrooms, plus the spinach and the white beans, and stir to combine, adding more olive oil as needed to create a silky consistency.
- Turn off the heat under the sauteed veggies, check to see if any additional salt/pepper is needed, then add the spaghetti squash strands into the pan, gently tossing with tongs to combine them very well with all of the delicious sauteed veggies.
- To serve, divide the spaghetti squash/veggie mixture equally between the two reserved squash shells, sprinkle over some of the toasted breadcrumbs and parsley, plus some parmesan cheese (if using), and serve hot. (You can serve 1 full, stuffed spaghetti squash half per person, or cut each in half to make 4 smaller portions.)
Nutrition Facts : Calories 605 calories (per spaghetti squash half)
SAUTEED SQUASH
Steps:
- Heat skillet on high for 2 minutes, add oil, squash, zucchini, green onions, garlic and saute until tender. Do not overcook. Remove from heat. Salt and pepper to taste. Add fresh tomatoes and serve.
SAUTEED SUMMER SQUASH AND TOMATOES
Provided by Food Network Kitchen
Categories side-dish
Time 25m
Yield 6 servings
Number Of Ingredients 7
Steps:
- Heat a large skillet over medium heat. Add the oil and garlic, and saute until the garlic is golden, about 2 to 3 minutes. Remove and discard the garlic. Increase the heat to high and add the squash. Saute, tossing frequently until crisp-tender, about 5 minutes. Add the tomatoes and mint and cook until warmed, about 1 minute more. Season with salt and pepper to taste. Serve in a warm bowl.
SWORDFISH WITH TWO-SQUASH, POTATO AND TOMATO SAUTé
Steps:
- For Fish:
- Place fish in glass baking dish. Combine mustard and lime juice in small bowl. Gradually whisk in oil. Add shallots, rosemary and generous amount of pepper. Spoon marinade over fish, turning to coat. Let stand at room temperature 30 minutes or chill 3 hours.
- For vegetables:
- Cook potatoes in large pot of boiling water until just tender. Drain. Cool. Slice potatoes. (Can be prepared 3 hours ahead. Cover and chill.) Prepare barbecue (medium-high heat) or preheat broiler. Sprinkle fish with salt. Without removing marinade, grill fish until just cooked through, about 4 minutes per side. Place fish on platter.
- Meanwhile, heat oil in large skillet over medium heat. Add shallots and rosemary; cook until shallots are tender, about 5 minutes. Add all squash; sauté until crisp-tender, about 8 minutes. Add potatoes and tomatoes; stir until heated through. Season with salt and pepper.
- Spoon vegetables around fish. Garnish with rosemary sprigs, if desired.
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