ROASTED ZUCCHINI AND YELLOW (SUMMER) SQUASH
I couldn't stop eating this. It was simple to make and so fresh and delicious. Recipe courtesy of sparkpeople.com.
Provided by AmyZoe
Categories Vegetable
Time 25m
Yield 1 cup, 12 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 450.
- Grease roasting pan with olive oil.
- Chop zucchini and yellow squash and put into large bowl.
- Drizzle olive oil over squash. Mix with a large spoon until squash is evenly coated.
- Pour squash into roasting pan and spread it out until it evenly covers the pan.
- Bake 15 to 20 minutes, stirring once until cooked through.
YELLOW SQUASH AND ZUCCHINI GRATIN
This gratin is the perfect way to use up an abundance of summer squash. It's easy to prepare, takes just 10 minutes in the oven and serves up bubbly and delicious. -Jonathan Lawler, Greenfield, Indiana
Provided by Taste of Home
Categories Side Dishes
Time 35m
Yield 6 servings.
Number Of Ingredients 10
Steps:
- Preheat oven to 450°. In a large skillet, melt butter over medium heat; add zucchini, yellow squash and shallots. Sprinkle with salt and pepper. Cook, stirring occasionally, 4-6 minutes or until vegetables are crisp-tender. Add garlic; cook 1 minute more., Add the cream; cook until thickened, 3-5 minutes. Remove from heat; stir in 1/2 cup bread crumbs and 1/4 cup cheese. Spoon mixture into a greased 11x7-in. or 2-qt. baking dish. Sprinkle with remaining bread crumbs and cheese. Bake until golden brown, 8-10 minutes.
Nutrition Facts : Calories 203 calories, Fat 14g fat (8g saturated fat), Cholesterol 39mg cholesterol, Sodium 357mg sodium, Carbohydrate 15g carbohydrate (4g sugars, Fiber 2g fiber), Protein 6g protein.
ZUCCHINI & YELLOW SQUASH CASSEROLE
I made this tonight and just loved it. It is a great way to get rid of some of the abundance of squash in my garden. I must give credit to Paula Deen who is the creator of the recipe. Makes a great side dish in a southern meal.
Provided by DebbiF
Categories Vegetable
Time 1h20m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 350°F.
- Saute the squash in a little vegetable oil over medium-low heat until it has completely broken down, about 15 to 20 minutes.
- Line a colander with a clean tea towel.
- Place the cooked squash in the lined colander.
- Squeeze excess moisture from the squash. Set aside.
- In a medium size skillet, saute the onion in butter for 5 minutes.
- Remove from pan and mix all ingredients together except cracker crumbs.
- Pour mixture into a buttered casserole dish and top with cracker crumbs.
- Bake for 25 to 30 minutes.
ROASTED ZUCCHINI AND YELLOW SQUASH
Make and share this Roasted Zucchini and Yellow Squash recipe from Food.com.
Provided by ChefChrissy
Categories Vegetable
Time 25m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Cut zucchini and squash into small chunks and put in a ziploc bag.
- Add olive oil salt and pepper to bag and shake until coated.
- Dump onto baking dish and spread out into a single layer.
- Sprinkle parmesan cheese over vegetables and bake on the top rack of the oven for 20 minutes at 450°F.
YELLOW SQUASH AND ZUCCHINI DELIGHT
You don't have to be a fan of squash to love this recipe!
Provided by KINGSLADY
Categories Zucchini Side Dishes
Time 40m
Yield 4
Number Of Ingredients 5
Steps:
- In a large pot place zucchini, yellow squash, cabbage and onion. Pour broth over vegetables and bring to a boil over medium heat. Reduce heat to low, cover and simmer for 20 to 30 minutes.
Nutrition Facts : Calories 63.2 calories, Carbohydrate 12.3 g, Fat 0.3 g, Fiber 3.4 g, Protein 4.8 g, Sodium 174 mg, Sugar 5.8 g
LAYERED ZUCCHINI & YELLOW SQUASH CASSEROLE
A great veggie casserole when vegetables are at their peak and you just can't resist all the great produce at the farmers' market.
Provided by Ginny Sue
Categories Vegetable
Time 45m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Lightly grease an 8 inch square baking pan (or spray with Pam).
- Layer the vegetables in the order listed, sprinkling each layer with salt and pepper as desired.
- Dot the top with butter, and sprinkle with Parmesan cheese.
- Bake at 350F for 35 minutes or until crisp-tender.
Nutrition Facts : Calories 81.4, Fat 4.9, SaturatedFat 2.9, Cholesterol 11.6, Sodium 73, Carbohydrate 8, Fiber 2.3, Sugar 5.4, Protein 3.2
COUNTRY STIR-FRIED YELLOW AND ZUCCHINI SQUASH
I love squash. I tossed together this veggie concoction and man is it good. I am a vegan, so I have been testing new ideas for recipes. It's super simple and tastes great.
Provided by Wylder
Categories Vegetable
Time 25m
Yield 2 Cups, 2-3 serving(s)
Number Of Ingredients 7
Steps:
- Rinse/wash the squash before preparing.
- Cut off both ends of each squash.
- Slice the squashes into 1/4 inch chip shapes.
- Slice the larger chips into half moon shapes.
- Spray a pan suitable to stir fry all of the squash in with cooking oil.
- Put all of the squash in the pan and spray some more oil across the squash.
- Sprinkle the salt, black pepper, garlic powder, and paprika evenly across the squash.
- Add 2 tablespoons of water to the pan and toss everything together in the pan.
- Heat the pan to medium.
- When it starts to sizzle begin stirring occasionally so as not to burn the squash and cook evenly.
- When the water evaporates, add the remaining 2 tablespoons of water.
- Keep tossing occasionally until the squash is half transparent and reasonably soft. (This takes about 15-20 minutes.).
- When the squash is to it's suitable consistancy, remove it from the heat and serve.
- Enjoy!
Nutrition Facts : Calories 46.6, Fat 0.7, SaturatedFat 0.2, Sodium 1174.6, Carbohydrate 9.4, Fiber 3, Sugar 6, Protein 3.3
SUMMER SQUASH AND BASIL PASTA
Sautéed squash eventually gets jammy and saucy if cooked long enough, ideal as a way to coat big pieces of pasta.
Provided by Chris Morocco
Categories Bon Appétit Summer Pasta Yellow Squash Squash Zucchini Garlic Dinner Quick & Easy Quick and Healthy Vegetarian Parmesan Basil
Yield 4 servings
Number Of Ingredients 9
Steps:
- Heat oil in a large skillet over medium. Cook garlic, stirring occasionally, until very lightly browned around the edges, about 4 minutes. Add squash; season with salt. Cook, tossing occasionally, until squash begins to break down and gets jammy (they may start to stick to the skillet a bit, which means you are there!), 12-15 minutes. Toss in 1 tsp. Aleppo-style pepper.
- Meanwhile, cook pasta in a large pot of boiling salted water, stirring occasionally, until very al dente.
- Transfer pasta to skillet using a slotted spoon or spider and add 1/2 cup pasta cooking liquid. Cook pasta, adding 2 oz. Parmesan in stages along with more pasta cooking liquid as needed, until sauce coats pasta and pasta is al dente. Toss in lemon juice and most of the basil.
- Divide pasta among bowls and top with more Parmesan and Aleppo-style pepper and remaining basil.
ZUCCHINI DELIGHT
This is a quick and healthy dish. Great in the summer when zucchini is in season! Sound too easy to be good? Try it!
Provided by SLEMCKE
Categories Side Dish Vegetables Squash Zucchini
Time 30m
Yield 3
Number Of Ingredients 5
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Slice zucchini and onion and place in a glass dish baking dish. Add can of tomatoes, salt and pepper. Sprinkle cheese over top. Place lid on dish.
- Bake in the preheated 350 degrees F (175 degrees C) until zucchini becomes tender, 20 minutes.
Nutrition Facts : Calories 149.9 calories, Carbohydrate 14.7 g, Cholesterol 19.8 mg, Fat 6.6 g, Fiber 3.9 g, Protein 8.6 g, SaturatedFat 4.1 g, Sodium 350.5 mg, Sugar 8.4 g
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