Yellow Squash Oreganato Food

SAUTEED YELLOW SQUASH

Sauteed Yellow Squash image

Provided by Rachael Ray : Food Network

Time 24m

Yield 4 servings

Number Of Ingredients 7

Ingredients

1 tablespoon extra-virgin olive oil
2 tablespoons butter
1/2 red bell pepper, chopped
2 small to medium yellow squash, sliced
Salt and pepper
2 tablespoons chopped parsley leaves
2 tablespoons chopped chives or 2 scallions, optional

Steps:

Preheat skillet over medium high heat. Add oil, then butter. When butter melts, add red peppers and squash. Saute 12 to 14 minutes until squash is tender. Add salt, pepper and parsley. Add chives or scallions if you would like a layer of light onion flavor on the dish as well.

YELLOW SQUASH OREGANATO

Yellow Squash Oreganato image

Make and share this Yellow Squash Oreganato recipe from Food.com.

Provided by morgainegeiser

Categories Vegetable

Time 27m

Yield 6 serving(s)

Number Of Ingredients 7

Ingredients

2 teaspoons olive oil
2 cups chopped onions
3 garlic cloves, minced
4 cups yellow squash, unpeeled, sliced crosswise 1/2 inch thick
1 teaspoon dried oregano
salt
pepper

Steps:

Heat oil in a large nonstick skillet over medium heat. Add onion and garlic.
Cook, stirring frequently, until onion is lightly browned, 8 to 10 minutes.
Add squash. Sprinkle evenly with oregano, salt and pepper.
Cover and cook until squash is lightly browned and tender-crisp, 5 to 7 mintues. Turn squash several times while cooking to brown both sides.

GRILLED YELLOW SQUASH WITH OREGANO

Grilled Yellow Squash with Oregano image

Yield Serves 2

Number Of Ingredients 5

Ingredients

3/4 pound yellow squash, cut diagonally into 1/4-inch-thick slices
2 1/2 tablespoons olive oil
1 teaspoon fresh lemon juice, or to taste
1/2 teaspoon dried orégano, crumbled
1 tablespoon minced fresh parsley leaves

Steps:

Sprinkle both sides of the squash slices with salt and let the slices drain between paper towels for 10 minutes. Pat the slices dry and brush the top sides with some of the oil. Heat a well-seasoned ridged grill pan over moderate heat until it is hot and in it cook the squash slices, in batches if necessary, oiled-side down first and brushing the tops with some of the remaining oil before turning them, for 3 to 4 minutes on each side, or until they are just tender. Transfer the slices with a spatula to a small platter. In a small bowl whisk together the lemon juice, the orégan, the remaining oil, and salt and pepper to taste, drizzle the dressing over the squash, and sprinkle the squash with the parsley.

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