Zucchini And Yellow Squash Julienne Food

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.

ZUCCHINI AND YELLOW SQUASH JULIENNE

Steps:

• In a 12-inch skillet, preferably non-stick, cook scallion in butter or oil over moderate heat, stirring until softened. Add zucchini, squash, bell pepper, and salt and pepper to taste and cook, stirring, until vegetables are tender, about 5 minutes.

ZUCCHINI AND YELLOW SQUASH

Steps:

• In a 12-inch skillet, melt the butter or margarine. Stir in bouillon granules until dissolved.
• Add mushrooms, yellow squash, zucchini, and onion. Cook over medium heat for 10 minutes.
• Add lemon juice, seasoned salt, and lemon-pepper seasoning.
• Cook 5 minutes more or until tender.

ROASTED ZUCCHINI AND YELLOW SQUASH

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.

LOW COUNTRY ZUCCHINI AND YELLOW SQUASH

Steps:

• Place all ingredients in a medium saucepan and cook on medium heat, covered, 8-10 minutes.