ZUCCHINI/YELLOW SQUASH STIR FRY
A lovely veggie side dish. Wonderful summer squash blends nicely with onion in this quickie stir-fry.
Provided by Recipewrestler
Categories Vegetable
Time 17m
Yield 4 serving(s)
Number Of Ingredients 6
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).
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.
TURKEY OR CHICKEN, SUMMER SQUASH AND TOMATO STIR-FRY
Steps:
- Combine 2 tablespoons olive oil, lemon juice, thyme, 1/4 teaspoon salt, pepper, and red pepper in a large bowl. Add the chicken or turkey and toss. Marinate 15 minutes.
- Drain the meat and pat very dry. Heat a wok or large skillet over high heat. Add the remaining 2 tablespoons oil to the pan. Add the chicken and stir-fry until opaque and firm, about 4 minutes. Use a slotted spoon to transfer to a large bowl. Add the onion and pepper to the pan and stir-fry, until softened, 1 to 2 minutes. Add to the chicken. Add the squash to the pan, and stir-fry until tender-crisp, about 2 minutes. Add to the chicken. Add the tomatoes and garlic to the pan and stir-fry until glazed and slightly charred, about 2 minutes longer. Return the chicken and vegetables to the pan. Season with salt and pepper. Heat until warmed through, about 2 minutes. Add the basil and toss to combine. Serve with rice.
SUMMER SQUASH & ITALIAN MEATBALL STIR-FRY
Wonderful summer veggies from my local Farmer's Market makes me Happy Happy! I hope you enjoy this easy peasy recipe. Cooking with Love & Passion, sw :)
Provided by Sherri Williams
Categories Vegetables
Time 30m
Number Of Ingredients 9
Steps:
- 1. 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.
- 2. Cook for 8-10 minutes or until squash is fork tender. Do not overcook.
- 3. Adjust seasoning to taste.
SUMMER VEGETABLE STIR-FRY
Provided by Meryl Rothstein
Categories Herb Tomato Stir-Fry Vegetarian Low Cal High Fiber Low Sodium Dinner Mint Basil Eggplant Bell Pepper Squash Zucchini Summer Healthy Low Cholesterol Vegan Tarragon Cilantro Bon Appétit Sugar Conscious Pescatarian Dairy Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 4 servings
Number Of Ingredients 10
Steps:
- Combine 2 cups herbs, 1/4 cup scallions, ginger, and garlic in a mini-processor. Pulse to chop ingredients. Add 4 tablespoons oil, vinegar, and 1/4 cup water and process until a coarse purée forms. Transfer herb sauce to a bowl and stir in sesame seeds. Season to taste with salt and pepper. DO AHEAD: Herb sauce can be made 2 hours ahead. Cover and chill.
- Heat 1 tablespoon oil in large heavy skillet over medium-high heat until oil just begins to smoke. Add remaining 1/4 cup scallions and wheat berries. Stir-fry until wheat berries are golden brown and slightly crunchy, about 3 minutes. Season with salt and pepper. Divide wheat berries among bowls.
- Return skillet to medium-high heat and add remaining 2 tablespoons oil. Add vegetables, season with salt and pepper, and stir-fry until brightly colored and crisp-tender, about 4 minutes. Add remaining 1 cup herbs and toss to combine. Divide vegetables over wheat berries. Drizzle with herb sauce.
SAVORY VEGETABLE STIR-FRY
Yellow squash, zucchini, carrots and red onion combine to make this sassy stir-fried side dish that's ready in just 20 minutes!
Provided by Campbell's Kitchen
Categories Trusted Brands: Recipes and Tips Swanson®
Time 20m
Yield 6
Number Of Ingredients 6
Steps:
- Heat the oil in a 12-inch skillet over medium-high heat. Add the yellow squash, zucchini, carrots and onion and stir-fry until the vegetables are tender-crisp.
- Stir the concentrated broth in the skillet and cook until the mixture is hot.
Nutrition Facts : Calories 70.4 calories, Carbohydrate 11.4 g, Fat 2.6 g, Fiber 3.3 g, Protein 2 g, SaturatedFat 0.4 g, Sodium 290.9 mg, Sugar 3.7 g
SPICY STIR-FRIED SHRIMP WITH YELLOW SUMMER SQUASH
Provided by Moira Hodgson
Categories dinner, one pot, main course
Time 28m
Yield 4 servings
Number Of Ingredients 16
Steps:
- Soak the shrimp for five minutes in cold water to which you have added two tablespoons coarse salt. Rinse and repeat this procedure twice. Rinse, drain and pat dry.
- In bowl large enough to hold the shrimp, combine the egg whites with the cornstarch sherry mixture. Beat together and add the shrimp. Coat with the mixture and marinate in the refrigerator at least an hour.
- In a small bowl, combine the ingredients for the sauce: Sherry, sugar, vinegar, soy sauce and hot chili pepper sauce. Mix and set aside.
- When ready to cook, place the wok over high heat. Add two tablespoons peanut oil. Remove the shrimp from the marinade with a slotted spoon. Saute for one minute. Remove and set aside.
- Add the remaining oil to the wok and stir-fry the scallions, ginger root and garlic for one minute. Add the squash, stir-fry for a few seconds, then add the sauce and the shrimp. Stir-fry for a few more seconds, remove from heat, sprinkle with chives and pine nuts and serve.
Nutrition Facts : @context http, Calories 571, UnsaturatedFat 25 grams, Carbohydrate 27 grams, Fat 33 grams, Fiber 4 grams, Protein 39 grams, SaturatedFat 4 grams, Sodium 2054 milligrams, Sugar 3 grams, TransFat 0 grams
YELLOW SQUASH AND ZUCCHINI STIR FRY
This is a little mixture I threw together using veggies in the crisper. Turned out darned good! I hope you enjoy it as much as we did! I used pre shredded carrots from a bag which is a HUGE time saver. It is colorful and flavorful.
Provided by Michelle S.
Categories Vegetable
Time 20m
Yield 4 serving(s)
Number Of Ingredients 11
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.
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
SQUASH STIR-FRY
Wondering what to do with all the squash from your garden? Then this recipe is for you! It's a flavorful way to use this summertime veggie. If you're giving some squash to a friend, pass along this recipe. It'll be a hit!
Provided by Beverley Williams
Categories Vegetables
Time 45m
Number Of Ingredients 10
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)
SQUASH AND BROCCOLI STIR-FRY
Meet the Cook: The first summer that my husband and I were retired, we had an abundance of squash. I was raised on a farm and taught nothing should go to waste, so I hunted in my recipe file and found this one. I've made it often ever since. Cooking's one of my favorite ways to have fun...if I live to be 100, I am sure there will still be many recipes in my "to-do" file. We also enjoy travel - with three children and eight grandchildren scattered, it's a good thing! -Erlene Cornelius, Spring City, Tennessee
Provided by Taste of Home
Categories Side Dishes
Time 20m
Yield 6 servings.
Number Of Ingredients 10
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.
Nutrition Facts : Calories 113 calories, Fat 7g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 20mg sodium, Carbohydrate 13g carbohydrate (0 sugars, Fiber 0 fiber), Protein 2g protein. Diabetic Exchanges
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