Sauteed Summer Squash Food

FAST SUMMER SQUASH SAUTE

Steps:

• In a large skillet, saute the squash, onion and garlic in oil and butter for 10-12 minutes or until tender. Sprinkle with salt and pepper.

SAUTEED SUMMER SQUASH SIDE DISH

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.

SAUTEED YELLOW SQUASH

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.

SAUTEED SUMMER SQUASH

Steps:

• Heat skillet over medium-high heat and add in oil and butter.
• When fat is heated add squash and turn to coat.
• Allow the squash to cook for a few minutes without stirring to start to brown.
• Add salt, sugar, and pepper to the squash. Cover skillet stirring occasionaly until softened to your liking. Enjoy!

BEV'S SAUTEED YELLOW SQUASH

Steps:

• Melt butter in large skillet.
• Add onion and cook just till tender.
• Add yellow squash and continue cooking over medium heat, stirring until squash begins to soften.
• Cover and continue cooking over low heat until nice and tender (usually about 20-25 minutes).
• I add lots of salt and pepper.

SAUTEED PATTY PAN SQUASH

Steps:

• Heat olive oil and butter in a skillet over medium-high heat until foaming, 1 to 2 minutes. Saute onion in the olive oil-butter until tender and translucent, about 3 minutes. Add squash and garlic; season with lemon pepper. Saute mixture until squash is easily pierced with a fork, 5 to 6 minutes.
• Mix spinach, parsley, and basil into squash mixture; saute until spinach wilts, about 1 minute. Squeeze lemon juice over mixture and sprinkle in Parmesan cheese; stir well. Season mixture with salt and black pepper.

SAUTEED SUMMER SQUASH

Steps:

• In a large skillet, saute the zucchini, summer squash, red pepper and onion in oil for 8 minutes or until vegetables are crisp-tender. Sprinkle with seasoned salt and pepper.

SAUTEED SUMMER SQUASH

Steps:

• In a large skillet over medium heat, melt the butter.
• Add garlic, tarragon and onion and saute 2 minutes.
• Add both squashes and saute 8 minutes until just crisp tender.
• Season.

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.

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 SQUASH AND ZUCCHINI

Steps:

• Slice zucchini and squash very thin. Heat olive oil and saute onion until tender. Add zucchini and squash. Toss until tender and crisp. Add salt and pepper. Serve immediately (if it sits to long it will become mushy).

SAUTEED SUMMER SQUASH AND TOMATOES

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.

SAUTEED SUMMER SQUASH - COOK'S ILLUSTRATED

Steps:

• Prepare the zucchini/squash: wash it, cut off ends, 1/4-inch slices. Cut the slices in half. (Alternatively, you could cut the squash in half first and then make 1/4-inch slices.).
• Heat oil in 12-inch skillet over medium-high heat until it shimmers. Add onion and cook until it begins to soften, 2 or 3 minutes. Add the zucchini/summer squash. Cook until spotty brown and tender, about 8 minutes.
• Clear the center of the pan, and put in the garlic. Cook, mashing the garlic into the pan with the back of a spatula, until fragrant, about 15 seconds. Stir the garlic into the squash. Stir in parsley. Salt and pepper to taste.

SAUTEED SUMMER SQUASH WITH PARMESAN

Steps:

• Slice squash and onion to 3/16-inch thickness using a mandolin.
• Melt butter and canola oil over medium heat in a large skillet. Add squash and onion to the hot pan and season with salt and pepper. Saute until vegetables begin to soften, about 10 minutes. Sprinkle with 3 tablespoons Parmesan cheese, reduce heat to low, and continue cooking for 5 minutes.
• Remove skillet from heat and sprinkle with additional tablespoon Parmesan cheese prior to serving.

SQUASH SAUTE

Steps:

• In a large skillet, saute the zucchini, squash and onion in oil for 4-6 minutes or until crisp-tender. Add the remaining ingredients; cook 1 minute longer.

SUMMER SQUASH SAUTE

Steps:

• Saute squash and onion in butter until LIGHTLY browned.
• Add tomato, parmesan cheese, and garlic salt.
• Cover and cook until tender about 5 mins.
• (Longer depending on how tender vegetables are desired) Can always add more of anything- squash, tomato, cheese or butter depending on taste.

SAUTEED SUMMER SQUASH WITH BASIL

Steps:

• Cut the squash in thick slices. Heat the oil in a large skillet and saute the squash over high heat so that it is golden brown on both sides, but not overcooked. It should still be slightly crunchy. Remove with a slotted spoon as the pieces are cooked and place them in a serving bowl.
• Add the garlic to skillet, cook until golden. Add with oil left in pan to the squash. Season with salt and pepper, sprinkle with basil and toss. Serve hot or at room temperature.

SAUTéED SUMMER SQUASH WITH RED PEPPER AND ONION

Steps:

• Heat the olive oil in a large, heavy skillet over medium heat and add the onion. Cook, stirring often, until tender, 5 to 8 minutes, and add the garlic, summer squash, red pepper, and about 3/4 teaspoon salt. Turn the heat to medium-high and cook, stirring, until the squash is translucent and the red pepper tender, about 10 minutes. Add freshly ground pepper, taste and adjust salt. Stir in the parsley and remove from the heat. Serve as a side dish, or use as a filling for a vegetable tart, gratin, or frittata.