Squash And Zucchini Rice Medley Food

SQUASH MEDLEY

Steps:

• Place 1 in. of water in a saucepan. Add squash and zucchini. Bring to a boil; cook for 4-5 minutes or until crisp-tender. Drain and set aside. In a large skillet, cook bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels. Drain, reserving 1 tablespoon drippings., In the drippings, saute onion until tender. Add the squash, brown sugar and seasonings. Stir in tomatoes. Bring to a boil over medium heat. Reduce heat; simmer, uncovered, for 10 minutes or until heated through. Sprinkle with bacon. Serve with a slotted spoon.

SUMMER SQUASH RICE

Steps:

• Bring chicken broth, rice, 1 tablespoon of butter, and Italian seasoning to a boil. Reduce heat to a simmer and cover. Cook 15 minutes or until rice is tender.
• Meanwhile, heat remaining butter over medium heat in a small skillet. Add summer squash and garlic and cook just until squash is tender, about 5 minutes.
• Once rice is cooked, stir in cooked squash, tomato, parmesan cheese, and salt & pepper to taste. Cover and let rest 5 minutes.
• Garnish with parsley and additional parmesan cheese if desired.

ROASTED SQUASH VEGETABLE MEDLEY

Steps:

• Preheat oven to 425 degrees F.
• Combine zucchini and yellow squash pieces with onions and mushrooms in a mixing bowl. Add oil to the bowl, 2 turns of the bowl in a slow stream. Toss veggies until they are coated lightly and evenly with the oil.
• Combine poultry seasoning with salt and pepper and sprinkle evenly over the vegetables. Toss them again to combine and spread them out on to a baking sheet. Place veggies in a hot oven and roast 20 to 25 minutes until tender. Toss and turn the veggies with kitchen tongs half way through cooking time.

SAUTEED SQUASH MEDLEY

Steps:

• In a large skillet, saute the squash, zucchini, mushrooms, onion and red pepper in butter for 8-10 minutes or until tender. Stir in garlic salt and pepper; sprinkle with cheese.

ZUCCHINI & YELLOW SQUASH MEDLEY WITH SUMMER HERBS

Steps:

• In a large skillet (or wok), saute the squash and garlic in olive oil on medium-high heat about 5-10 minutes, stirring often.
• Add herbs and stir well.
• Reduce heat to medium; continue cooking for an additional 10 minutes, stirring twice.
• Add parsley, salt and pepper and stir well.
• Cook 5 minutes more, or until squash is done.
• Add pinch of sugar and lemon slices; stir well.
• Serve sprinkled with grated Parmesan cheese.

SAVORY SQUASH & RED PEPPER MEDLEY

Steps:

• Sautee the first 4 ingredients in olive oil.
• Add fresh basil and dried oregano.
• Remove from heat. Add hummus - should very lightly coat squash mixture.

ZUCCHINI SQUASH-RICE CASSEROLE

Steps:

• Preheat oven to 350 degrees.
• Combine first 3 ingredients in a dutch oven, bring to a boil, cover, reduce heat, and simmer 20 minutes or until tender.
• Drain; partially mash with a potato masher.
• Combine zucchini mixture, rice, sour cream, cheddar cheese, 2 tablespoons parmesan, breadcrumbs, salt, pepper, and eggs in a bowl; stir gently.
• Spoon zucchini mixture into a 13 x 9 inch baking dish coated with cooking spray; sprinkle with 2 tablespoons parmesan.
• Bake at 350 degrees for 30 minutes or until bubbly and golden.
• Preheat broiler.
• Broil one minute or until lightly browned.