Summer Squash Saute Food

FAST SUMMER SQUASH SAUTE

Steps:

• In a large skillet, saute the squash, onion and garlic in oil and butter for 10-12 minutes or until tender. Sprinkle with salt and pepper.

SAUTEED SUMMER SQUASH

Steps:

• Heat skillet over medium-high heat and add in oil and butter.
• When fat is heated add squash and turn to coat.
• Allow the squash to cook for a few minutes without stirring to start to brown.
• Add salt, sugar, and pepper to the squash. Cover skillet stirring occasionaly until softened to your liking. Enjoy!

SQUASH SAUTE

Steps:

• In a large skillet, saute the zucchini, squash and onion in oil for 4-6 minutes or until crisp-tender. Add the remaining ingredients; cook 1 minute longer.

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 SAUTE

Steps:

• Saute squash and onion in butter until LIGHTLY browned.
• Add tomato, parmesan cheese, and garlic salt.
• Cover and cook until tender about 5 mins.
• (Longer depending on how tender vegetables are desired) Can always add more of anything- squash, tomato, cheese or butter depending on taste.

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 AND WHITE BEAN SAUTE

Steps:

• Heat oil in a large nonstick skillet over medium heat. Add onion and garlic and cook, stirring, until beginning to soften, about 3 minutes.
• Add zucchini, summer squash, oregano, salt and pepper and stir to combine. Reduce heat to low, cover and cook, stirring once, until the vegetables are tender-crisp, 3 to 5 minutes.
• Stir in beans, tomatoes and vinegar; increase heat to medium and cook, stirring, until heated through, about 2 minutes.
• Remove from the heat and stir in Parmesan.
• Serve with: Brown rice or bulgur.
• TIP: While we love the convenience of canned beans, they tend to be high in sodium. Give them a good rinse before adding to a recipe to rid them of some of their sodium (up to 35 percent) or opt for low-sodium or no-salt-added varieties. Or, if you have the time, cook your own beans from scratch.

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.

SAUTEED SUMMER SQUASH - COOK'S ILLUSTRATED

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.

SAUTEED SUMMER SQUASH WITH PARMESAN

Steps:

• Slice squash and onion to 3/16-inch thickness using a mandolin.
• Melt butter and canola oil over medium heat in a large skillet. Add squash and onion to the hot pan and season with salt and pepper. Saute until vegetables begin to soften, about 10 minutes. Sprinkle with 3 tablespoons Parmesan cheese, reduce heat to low, and continue cooking for 5 minutes.
• Remove skillet from heat and sprinkle with additional tablespoon Parmesan cheese prior to serving.

SAUTEED SUMMER SQUASH

Steps:

• In a large skillet over medium heat, melt the butter.
• Add garlic, tarragon and onion and saute 2 minutes.
• Add both squashes and saute 8 minutes until just crisp tender.
• Season.

SUMMER SQUASH SAUTE

Steps:

• Melt butter in large skillet over medium-high heat. Add onion, garlic and tarragon; saute until onion is just tender, about 2 minutes.
• Add yellow squash and zucchini. Saute until crisp-tender, about 8 minutes or less.
• Season with salt and pepper and serve.