Sunday Zucchini And Yellow Squash Food

SAUTéED YELLOW SQUASH AND ZUCCHINI

Sautéed Yellow Squash and Zucchini image

Provided by Kardea Brown

Time 20m

Yield 4 servings

Number Of Ingredients 9

Ingredients

1 1/2 tablespoons olive oil
1 tablespoon unsalted butter
1 yellow onion, thinly sliced into half moons
2 cloves garlic, minced
2 medium zucchini, sliced into 1/4-inch-thick rounds
2 medium yellow squash, sliced into 1/4-inch-thick rounds
1 teaspoon Italian seasoning
Kosher salt
Freshly ground black pepper

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.

SUNDAY ZUCCHINI AND YELLOW SQUASH

Sunday Zucchini and Yellow Squash image

This recipe is from greengiantfresh.com I am on a quest to find more vegetable recipes for my family.

Provided by Lavender Lynn

Categories Pork

Time 40m

Yield 4 serving(s)

Number Of Ingredients 9

Ingredients

3 slices bacon
1/2 medium onion, sliced thinly
1/4 cup cornmeal
1/8 cup flour
1/2 teaspoon pepper
1/2 teaspoon salt
6 ounces zucchini, in 1/4 inch slices
6 ounces crookneck yellow squash, in 1/4 inch slices
2 tablespoons canola oil

Steps:

In large skillet, cook bacon on medium heat until crisp. Reserve drippings in skillet. Remove bacon; drain on paper towels; Crumble and set aside.
Add onion to bacon drippings and saute until soft and slightly golden. Remove onion and set aside. Reserve drippings in skillet.
Mix cornmeal, flour, pepper, and salt in bowl. Dredge each piece of squash in cornmeal mixture covering both sides. Place on plate.
Heat bacon drippings and canola oil on medium-high heat. Add enough yellow squash and zucchini slices to cover bottom of pan. Cook until centers and edges are brown, about 2 to 3 minutes per side. Drain.
Repeat until all squash is fried. Place in serving bowl; toss with onion and garnish with bacon pieces.

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