Summer Squash And Zucchini Side Dish Food

SAUTEED ZUCCHINI AND SQUASH

Steps:

• Heat oil in a large heavy-bottomed skillet, such as cast iron.
• Add the onion to the skillet and cook, stirring occasionally, for 5 minutes to soften.
• Add the zucchini and squash to the skillet and cook, stirring occasionally, for 5 minutes.
• Add the tomato, garlic, salt, basil, and pepper, and stir well. Continue cooking, stirring occasionally, for 5 minutes or until the squash has softened to your liking.
• Sprinkle with fresh parsley before serving.

SUMMER ZUCCHINI

Steps:

• Saute squash and zucchini in olive oil on medium heat for 4 minutes.
• Add garlic and saute until squash and zucchini become transparent (about 2 or 3 more minutes).
• Remove from heat. Add basil and mozzarella and toss. Shake parmesan over the top and serve.

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.

SUMMER SQUASH AND ZUCCHINI SIDE DISH

Steps:

• In a large skillet, saute the yellow squash, zucchini, onion and red pepper in oil for 5 minutes. Add garlic and seasonings; saute 2-3 minutes longer or until vegetables are crisp-tender. Stir in tomato; heat through.

POTLUCK SUMMER SQUASH AND ZUCCHINI SIDE DISH

Steps:

• In a large skillet, saute the squash, zucchini and onion in oil until crisp-tender. Add the mushrooms, tomato and garlic, saute 4-5 minutes longer. Season with salt and pepper.

KETO SUMMER SQUASH AND ZUCCHINI GRATIN

Steps:

• Preheat the oven to 450°F (230°C). Grease a 2-quart baking dish with 2 teaspoons of the olive oil.
• In a large skillet, heat the remaining olive oil over medium heat. Add the zucchini, squash, onion powder, 3/4 teaspoon salt, and ¼ teaspoon pepper. Cook, stirring occasionally, until zucchini and squash are crisp-tender, 6 to 8 minutes.
• Add the dried thyme, cream, and cream cheese and cook until thickened, 3 to 4 minutes. Remove skillet from heat; stir in 1/4 cup of the Parmesan.
• Spoon the mixture into a shallow 2-quart baking dish.
• In a small bowl, combine the remaining Parmesan cheese with the pork panko and season with 1/2 teaspoon salt and 1/4 teaspoon pepper.
• Sprinkle the squash with the Parmesan-panko mixture and bake until the top is golden brown and bubbling, about 10 minutes. Serve right away.

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.

SUMMER SQUASH CASSEROLE

Steps:

• Preheat oven to 425 and grease a 9x13 baking pan.
• Add 2 tablespoons butter, onions, 1/2 teaspoon salt and 1/4 teaspoon pepper and heat over medium heat, stirring frequently until onions are soft and browned, about 10-12 minutes.
• Stir in garlic and thyme and cook for 1 minute.
• Stir in wine and cook until evaporated, about 2-3 minutes. Remove from heat and stir in olives.
• Set mixture aside aside.
• Add zucchini and squash into a large microwave safe bowl and season with salt and pepper. I added a layer of zucchini and sprinkled with salt and repeated until the bowl was full.
• Cover bowl and microwave rounds for 8 minutes, stirring halfway through to ensure even cooking.
• Remove Excess Moisture from Squash and Zucchini
• Drain vegetables of extra water in a colander.
• Once excess moisture is drained, place a layer of paper towels onto a plate and add squash and zucchini to the top.
• Add another layer of paper towel on top and gently press any excess liquid from the squash.
• In a small bowl, combine 1 cup panko bread crumbs, 1 teaspoon ground pepper and mix well.
• Sprinkle 6 tablespoons of bread crumb mixture onto the bottom of the baking pan.
• Now melt 4 tablespoons butter and mix with remaining panko mixture.
• Arrange half of the zucchini and squash in the baking dish on top of the bread crumbs.
• Sprinkle the top with 1/4 cup panko & butter mixture and top that layer with onion and olive mixture.
• Arrange remaining zucchini and squash on top (as final layer) and cover with foil.
• Bake casserole in oven for 10 minutes.
• Remove foil and discard.
• Sprinkle the top of the dish with remaining bread crumbs and return to oven for 10-15 minutes or until crumbs are golden brown.
• Add a bit of fresh basil on top.
• Let stand for 15 minutes before serving to prevent it falling apart.

ZUCCHINI & SUMMER SQUASH SAUTE

Steps:

• Over medium heat, add butter and EVOO to pan, let it get hot.
• Add zucchini and squash.
• Stir to coat veggies with oil and butter.
• Sprinkle Mrs Dash generously over veggies.
• Cover and let cook for 20-25 minutes, until veggies are tender.
• Uncover the last 5 minutes to allow water to evaporate.
• Serve while hot.
• Makes 6-8 servings.

EASY SAUTEED ZUCCHINI AND SQUASH RECIPE

Steps:

• Add butter (or olive oil) to heavy nonstick pan and heat over medium high heat until melted and foamy.
• Add onion and garlic to pan and cook 5 minutes, stirring occasionally to prevent burning.
• When onion is slightly browned and fragrant, add zucchini to pan and season well with salt, pepper, and herbs.
• Sauteé until softened and browned, another 8-10 minutes.
• Serve immediately.

SUPER SQUASH SIDE DISH

Steps:

• Shred all the zucchini and yellow squash and place in a colander. press the shredded squash into the colander to remove excess water.
• Heat a non stick pan and melt in the butter.
• Put squash and garlic and basil in the pan and sauté just until hot.

ROASTED ZUCCHINI AND SQUASH

Steps:

• Preheat the oven to 425 degrees Farenheit.
• Slice the zucchini and squash into 1/4-inch thick rounds. In a large bowl, mix them with the olive oil, garlic powder, onion powder, oregano, and kosher salt.
• Line two baking sheets with parchment paper. Place the vegetables in a single layer on the baking sheets. Roast for 8 minutes.
• Remove the baking sheets from the oven and sprinkle evenly with the shredded Parmesan cheese. Return the sheets to the oven (on the opposite oven racks) and bake another 7 minutes until tender and the cheese is melted. Serve immediately.

BAKED ZUCCHINI PARMESAN

Steps:

• Preheat oven to 400 degrees
• Slice zucchini slices (about 1/2″ thick)
• Place zucchini in a large bowl and drizzle with olive oil
• Shake to coat zucchini with olive oil
• Add parmesan cheese, salt and pepper.
• Shake to coat.
• Place in a single layer on a large rimmed baking sheet lined with aluminum foil or a silicone baking mat.
• Sprinkle with an additional 2 tablespoons of parmesan cheese
• Bake in preheated oven for 10-15 minutes, finish on a low broil for another couple of minutes.

POTLUCK SUMMER SQUASH AND ZUCCHINI SIDE DISH

Steps:

• In a large skillet, saute the squash, zucchini and onion in oil until crisp-tender. Add the mushrooms, tomato and garlic, saute 4-5 minutes longer. Season with salt and pepper.