Stir Fry Parmesan Yellow Squash Food

ZUCCHINI/YELLOW SQUASH STIR FRY

Steps:

• Rinse zucchini and squash.
• Cut into thin slices, discarding stems and bottoms.
• Slice onion into thin rings.
• Spray a wok or large, covered frying pan with cooking spray.
• Melt butter in pan over medium-high heat.
• Add zucchini, squash and onion.
• Stir-fry for several minutes, until tender-crisp.
• Season with salt and pepper, to taste.
• Add 3 T water and cover.
• Reduce heat and simmer for 6-8 minutes or until mixture meets your criteria for doneness (We like ours slightly soft, others may prefer either crisp or very soft).

STIR FRY PARMESAN YELLOW SQUASH

Steps:

• Cut yellow squash into thin slices.
• In a large skillet combine olive oil and butter. Saute squash over low heat until tender. Before removing from heat add garlic powder and salt.
• Sprinkle with fresh parmesan cheese.
• Enjoy!

STIR FRY PARMESAN ZUCCHINI

Steps:

• Cut zucchini into thin slices.
• In a large saucepan combine olive oil and butter. Add zucchini and saute on low heat until tender. Before removing from heat, sprinkle with salt and garlic powder.
• Place in serving bowl and sprinkle with fresh parmesan cheese.

SQUASH AND BROCCOLI STIR-FRY

Steps:

• Combine lemon juice and honey; set aside. In a wok or large skillet, heat oil on medium-high. Add squash, garlic and ginger. Stir-fry about 3 minutes. Add the broccoli, celery and onion; stir-fry 3-4 minutes or until crisp-tender. Remove from heat and quickly toss with the honey mixture. Sprinkle with sunflower kernels. Serve immediately.

SQUASH STIR-FRY

Steps:

• 1. In a wok or large skillet, heat the oil.
• 2. Add the squash, zucchini and bell pepper. Cook until tender.
• 3. Add remaining ingredients. Simmer for 20 minutes.
• 4. You can thicken sauce with cornstarch if needed. (1 Tbsp water mixed with 1 tsp cornstarch)

YELLOW SQUASH AND TOFU STIR FRY

Steps:

• Heat olive oil in a large skillet or wok over medium-high heat. Cook and stir garlic in hot oil until just fragrant, about 30 seconds. Add squash and zucchini, cook and stir until vegetables soften, about 7 minutes. Transfer squash mixture to a bowl.
• Place skillet back over medium-high heat, place tofu pieces in the skillet, and top with brown sugar and soy sauce. Cook and stir until each side of tofu is golden brown, 3 to 5 minutes.
• Return squash mixture to the skillet; cook and stir until heated through, about 3 minutes. Stir in Sriracha sauce and season with salt and black pepper.

YELLOW SQUASH AND ZUCCHINI STIR FRY

Steps:

• Wash squash and zucchini and cut in half.
• Cut each half into about 1/2 inch slices.
• Heat oil in a large skillet or wok.
• When oil is hot add red pepper.
• Cook about 3 minutes.
• Add squash, zucchini, garlic, ginger, soy sauce, pepper flakes and salt.
• Cook about 4 minutes or more until the squash are ALMOST the texture you prefer over medium high heat.
• Add carrots and cook at least 2 minutes more until carrots are how you prefer.
• Adjust seasonings and add the cilantro and toss well.
• Serve immediately.

SPAGHETTI SQUASH STIR FRY

Steps:

• 1. Cut squash in half, remove seeds. Pierce skin with fork. Place in microwave safe bowl.. Add about 1/2 cup water. Cook for 10 minutes are until tender.
• 2. Allow squash to cool. Remove squash from peeling, using a fork to make strands.--(Looks like spaghetti pasta) set aside. Steam Broccoli until tender but still has a little crunch.
• 3. Chop peppers, garlic, onions & mushrooms. In large skillet add olive oil and butter. Saute mushrooms, onion, peppers and garlic until soft. Add broccoli and stir until combined.... Turn off heat, add squash. Top with parmesan cheese.

CARROT AND SQUASH STIR-FRY

Steps:

• Place butter or cooking oil in a wok or large skillet.
• Preheat over medium-high heat.
• Stir-fry garlic and basil, oregano or Italian Seasoning in hot cooking oil or butter for 15 seconds.
• Add carrot and stir-fry for 1 minute.
• Add zucchini and/ or yellow squash and stir-fry for 2 1/2 minutes.
• Add leeks or green onions and stir-fry about 1 1/2 minutes more or until vegetables are crisp-tender.
• Option: Sprinkle with parmesan or Romano cheese; toss gently.
• Enjoy!

SUMMER SQUASH STIR-FRY

Steps:

• In a skillet, saute the zucchini, green pepper and onion in butter until crisp-tender. Stir in the tomato and ham if desired; heat through. Sprinkle with salt and pepper. remove from the heat. Top with cheese if desired; cover and let stand until cheese is melted.

CHEESY FRIED SQUASH

Steps:

• Place squash in a large bowl and pour in creamy salad dressing. Cover and refrigerate for 30 minutes.
• Remove squash from refrigerator and sprinkle in the parmesan cheese; mix to coat well. Stir in the flour, coating well.
• Heat oil in a large skillet over medium-high heat. Carefully place squash in oil and fry until lightly browned. Turn once, and add onions. Fry until squash is browned on both sides. Using a slotted spoon, transfer squash and onions to paper towels to drain.