SUMMER SQUASH STIR-FRY
Harvest garden flavor with zucchini, pattypan and yellow summer squash roasted in your grill basket and tossed with ripe tomatoes. Quick and fresh!
Provided by By Betty Crocker Kitchens
Categories Side Dish
Time 30m
Yield 4
Number Of Ingredients 6
Steps:
- Heat coals or gas grill for direct heat. In large bowl, mix zucchini, summer squash, pattypan squash and dressing. Place mixture in grill basket (grill "wok"). Reserve dressing in bowl.
- Cover and grill squash over medium heat 10 to 13 minutes, shaking basket or stirring squash occasionally, until crisp-tender. Return squash to bowl with dressing. Add tomatoes and cilantro; toss to coat.
Nutrition Facts : Calories 90, Carbohydrate 10 g, Cholesterol 0 mg, Fat 1, Fiber 3 g, Protein 2 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 40 mg, Sugar 5 g, TransFat 0 g
LOCAVORE SQUASH & ITALIAN MEATBALL STIR-FRY
There is nothing better than wonderful summer veggies from my local farmer's market. Our small but wonderful farmer's market in Crestview Florida has such great veggies, fruits and other homemade goodies to offer our community.This quick and easy Italian recipe will be ready in no time. It's simply delicious!
Provided by Sherri Williams
Categories Quick and Easy
Time 30m
Number Of Ingredients 10
Steps:
- Add oil to large skillet. Fry meatballs until golden brown. Transfer garlic, onion, bell pepper to skillet. Stir-fry for 2 minutes. Add squash, parsley, seasoning salt and pepper flakes to skillet. Cook for 8-10 minutes or until squash is fork tender. Do not overcook. Adjust seasoning to taste.
Nutrition Facts : ServingSize 211 g, Calories 96, Fat 5.97 g, TransFat 0.0 g, SaturatedFat 0.86 g, Cholesterol 0 g, Sodium 22 g, Carbohydrate 9.2 g, Fiber 2.7 g, Sugar 4.05 g, Protein 3.76 g
SUMMER SQUASH STIR-FRY
"With an abundance of squash, green peppers, tomatoes and onion from our garden, this fresh-tasting recipe is both easy and economical to prepare," writes Doris Stein from Ojai, California. For a more substantial side dish, add cubed cooked ham and sprinkle with cheese.
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 2 servings.
Number Of Ingredients 8
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.
Nutrition Facts : Calories 97 calories, Fat 6g fat (4g saturated fat), Cholesterol 15mg cholesterol, Sodium 68mg sodium, Carbohydrate 11g carbohydrate (6g sugars, Fiber 3g fiber), Protein 2g protein.
ITALIAN SQUASH STIR-FRY
We were having spaghetti for dinner and I found these 3 summer squashes at the store for a great price. I seasoned them with Italian seasonings. I stir-fried them to get them done quickly. My husband and autistic son loved it. Easy and fast and a crowd pleaser.
Provided by Beverley Williams
Categories Vegetables
Time 25m
Number Of Ingredients 7
Steps:
- 1. Slice all three squashes into 1/4 inch slices.
- 2. Place oil in a large skillet.
- 3. Add seasonings.
- 4. Heat over medium until oil is hot. Stir occasionally.
- 5. 5.Add squashes to skillet.
- 6. Cook stirring frequently until squash is tender-crisp.
- 7. Serve immediately.
PATTYPAN (SUNBURST SUMMER SQUASH)SLICED & FRIED
One of my dear friends, dropped off some fresh produce. Cukes, Zucchini,and this lovely (Sunburst)yellow Pattypan Squash. I hope you enjoy this little fast and easy recipe. I fried it in a skillet on top of the stove. I am sure a you can oven fry it also. I love horseradish sauce, you can use any dip you have a taste for. Same...
Provided by Nancy J. Patrykus
Categories Vegetable Appetizers
Time 30m
Number Of Ingredients 5
Steps:
- 1. Peel the squash.
- 2. Cut it in half.
- 3. Then slice, and remove the center seeds.
- 4. Beat together the eggs, salt & pepper.
- 5. Put the cornmeal in a bowl.
- 6. Start dipping the squash, first in the egg, then the cornmeal. Put on a plate, ready for frying. Heat oil. Fry a couple slices, at a time.
- 7. When fried, place on a rack with a paper towel under the rack. Get your dip ready, and serve. Hot and crunchy...YUM!
- 8. PATTYPAN SUMMER SQUASHS... below. SUNBURST.......is yellow STAR SHIP......is dark green PETER PAN......is light green PAPAYA.........is mainly yellow with a hint ...............of green and shaped like a papaya.
SPAGHETTI SQUASH AND MEATBALLS
Cut some carbs from a classic comfort food by swapping out pasta in favor of roasted spaghetti squash. You'll be amazed how satisfying these veggie "noodles" can be -- especially when paired with our homemade meatballs. They're tender, juicy and packed with flavor.
Provided by Food Network Kitchen
Time 1h10m
Yield 4 servings
Number Of Ingredients 16
Steps:
- Preheat the oven to 425 degrees F. Halve the squash lengthwise and scoop out the seeds. Sprinkle the cut sides with 1/2 teaspoon salt, then brush both sides with olive oil. Put the squash, cut-side up, in a baking dish and cover tightly with aluminum foil. Roast 20 minutes, then uncover and continue roasting until the squash is tender, about 35 more minutes.
- Meanwhile, make the meatballs: Brush a baking sheet with olive oil. Pulse the celery, carrot, onion, garlic and parsley in a food processor to make a paste. Transfer half of the vegetable paste to a bowl; add the ground beef, ground pork, eggs, breadcrumbs, 1 cup parmesan and 1 teaspoon salt and mix with your hands until just combined. Form into about 24 two-inch meatballs; transfer to the prepared baking sheet. Bake until firm but not cooked through, about 10 minutes.
- Make the sauce: Heat 3 tablespoons olive oil in a large pot over medium-high heat. Add the remaining vegetable paste and cook, stirring occasionally, until it looks dry, about 5 minutes. Stir in the tomato puree; rinse each can with 1 cup water and add to the pot. Stir in the basil, oregano and 1 1/2 teaspoons salt. Bring to a simmer, then add the meatballs and simmer until the sauce thickens and the meatballs are cooked through, 15 to 20 minutes. Remove the basil.
- Use a fork to scrape the spaghetti squash flesh into strands; transfer to a large bowl and toss with 2 tablespoons grated parmesan. Season with salt. Divide the squash among bowls and top each with some meatballs, sauce and the remaining 1 tablespoon parmesan.
- This recipe makes extra sauce and meatballs. Let cool completely, then freeze in a storage container for up to one month.
SAUTEED SUMMER SQUASH - COOK'S ILLUSTRATED
Well, actually it's America's Test Kitchen, but it's the same group. This is really delicious. I could eat 2 lbs of squash at one time....not sure I even need anything else at the meal. I didn't use any herb. You can use zucchini, summer squash or a combo of the two. I think a combination of the two is really pretty.
Provided by Debbie R.
Categories Vegetable
Time 20m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Prepare the zucchini/squash: wash it, cut off ends, 1/4-inch slices. Cut the slices in half. (Alternatively, you could cut the squash in half first and then make 1/4-inch slices.).
- Heat oil in 12-inch skillet over medium-high heat until it shimmers. Add onion and cook until it begins to soften, 2 or 3 minutes. Add the zucchini/summer squash. Cook until spotty brown and tender, about 8 minutes.
- Clear the center of the pan, and put in the garlic. Cook, mashing the garlic into the pan with the back of a spatula, until fragrant, about 15 seconds. Stir the garlic into the squash. Stir in parsley. Salt and pepper to taste.
Nutrition Facts : Calories 124.4, Fat 10.6, SaturatedFat 1.5, Sodium 14, Carbohydrate 6.8, Fiber 1.9, Sugar 4.5, Protein 2.1
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