MEDITERRANEAN SAUTEED YELLOW SQUASH RECIPE
Easy sautéed yellow squash recipe, prepared Mediterranean-style with sweet onions, bell peppers, garlic and a warm Eastern Mediterranean spice combination. You can totally tailor this recipe to your liking, check out the notes for recipe variations.
Provided by Suzy Karadsheh
Categories Vegetarian/Side Dish
Time 25m
Number Of Ingredients 13
Steps:
- Heat 2 tbsp extra virgin olive oil over medium heat until shimmering but not smoking. Add sweet onions and cook for about 4 minutes until translucent (you can raise heat to medium-hot and toss onions regularly.)
- Add garlic, yellow squash, and red bell peppers. Drizzle a little more extra virgin olive oil.
- Season with salt, pepper, and spice mixture. Toss with a wooden spoon to make sure vegetables are well coated with the spices. Cook on medium-high, stirring occasionally, until squash and peppers are nice and tender (I like my squash to have some carmalized parts, so it helps to raise the heat for a little while.)
- Transfer to a serving platter. Add another drizzle of extra virgin olive oil and a generous pinch of za'atar. If you like, add a sprinkle of crumbled feta cheese, pitted olives, and a handful of chopped fresh herbs like parsley. Enjoy!
Nutrition Facts : Calories 98 calories, Sugar 1.5 g, Sodium 54 mg, Fat 8.3 g, SaturatedFat 1.8 g, TransFat 0 g, Carbohydrate 5.5 g, Fiber 1.3 g, Protein 2 g, Cholesterol 4.2 mg
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 YELLOW SQUASH
Provided by Rachael Ray : Food Network
Categories side-dish
Time 24m
Yield 4 servings
Number Of Ingredients 7
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.
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.
YELLOW SQUASH SAUTE
This is a wonderful side dish and very easy! You can add zucchini and more butter for a little varity. Very tasty!
Provided by greyghost
Categories Vegetable
Time 12m
Yield 2-4 serving(s)
Number Of Ingredients 5
Steps:
- Slice the Squash and onion.
- Add to butter in frying pan.
- Sprinkle with garlic salt and pepper as desired.
- Saute until Tender.
- Serve hot.
SAUTéED YELLOW SQUASH WITH ONIONS
We enjoy this dish all year long and it goes well with any entrée! It is one of the ways my mother liked to prepare yellow squash for our family. The yellow color helps make a pretty plate. I have found that a combination of butter and olive oil is great for sautéing (Paula Deen agrees). Purchase small fresh squash.
Provided by Seasoned Cook
Categories Vegetable
Time 35m
Yield 2-3 serving(s)
Number Of Ingredients 8
Steps:
- Cut squash into thin slices. Spread slices out onto paper towels. Salt and allow to "sweat". After 10 minutes blot with paper towel. Flip slices over and repeat with salt and blot after 10 minutes. This allows salt to flavor squash and releases water for better sautéing.
- In a 10 inch saucepan combine olive oil and butter. Lightly sauté onion first and set aside into small bowl.
- In same saucepan sauté squash on low heat until tender. Before removing from heat add sautéed onions and sprinkle with Lawry's seasoned salt, garlic powder and black pepper.
- Note: For best flavor use a sweet onion.
BEV'S SAUTEED YELLOW SQUASH
This is the way I have been serving summer squash to my family to years. It is so easy and tastes great. I hope you enjoy it too!
Provided by Bev I Am
Categories Vegetable
Time 30m
Yield 4 serving(s)
Number Of Ingredients 4
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.
Nutrition Facts : Calories 159.8, Fat 12.1, SaturatedFat 7.4, Cholesterol 30.5, Sodium 108.3, Carbohydrate 12.4, Fiber 3.7, Sugar 7.6, Protein 4
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