Simple Skillet Zucchini And Yellow Squash Food

ZUCCHINI AND YELLOW SQUASH

Steps:

• In a 12-inch skillet, melt the butter or margarine. Stir in bouillon granules until dissolved.
• Add mushrooms, yellow squash, zucchini, and onion. Cook over medium heat for 10 minutes.
• Add lemon juice, seasoned salt, and lemon-pepper seasoning.
• Cook 5 minutes more or until tender.

SIMPLE SKILLET ZUCCHINI AND YELLOW SQUASH

Steps:

• In a 10- or 12-inch nonstick skillet, heat the butter and olive oil over medium heat until hot and rippling.
• Add the zucchini and yellow squash in as even a layer as possible (it should sizzle as it hits the skillet) and sprinkle with salt and pepper. Let it sit without stirring or moving for 2-3 minutes so it can get nice and golden. Give it a good stir, add a touch more salt and pepper to taste if needed, and let it continue to cook, stirring only every now and then, until the squash is browning here and there and tender to your liking, about 5-7 more minutes.
• Season with salt and pepper to taste and top with freshly grated Parmesan, if desired. Serve immediately.

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.

SIMPLE SKILLET ZUCCHINI SQUASH

Steps:

• In a medium-large skillet, heat oil and then add onions and zucchini.
• Cook over medium-high heat, stirring frequently, for 5 or 6 minutes. Reduce heat to medium-low.
• Add water, beef bullion granules, and salt. Cover and cook 15 minutes. (Check on zucchini during cooking and add more water if needed.).
• Remove lid and stir. Continue to cook, uncovered, until any remaining water is absorbed.
• Serve topped with fresh grated parmesan cheese.

TOMATO ZUCCHINI SQUASH SKILLET

Steps:

• Melt butter in a large skillet over medium heat; cook and stir the onion in the melted butter until translucent, 5 to 8 minutes. Stir in the zucchini and yellow squash; cook until tender, 10 to 15 minutes. Mix in the tomatoes and cook until they start to break down, about 5 more minutes. Season with kosher salt and black pepper.