Zucchini And Yellow Squash Ribbons Wfresh Herbs Food

ZUCCHINI & YELLOW SQUASH MEDLEY WITH SUMMER HERBS

Steps:

• In a large skillet (or wok), saute the squash and garlic in olive oil on medium-high heat about 5-10 minutes, stirring often.
• Add herbs and stir well.
• Reduce heat to medium; continue cooking for an additional 10 minutes, stirring twice.
• Add parsley, salt and pepper and stir well.
• Cook 5 minutes more, or until squash is done.
• Add pinch of sugar and lemon slices; stir well.
• Serve sprinkled with grated Parmesan cheese.

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 RIBBONS W/FRESH HERBS

Steps:

• 1. Trim the ends of the zucchini and yellow squash. With a vegetable peeler, shave the zucchini lengthwise into long wide strips about 1/16 inch thick. When you get to the center of zucchini, where the seeds are, turn it over and slice from the other side. Repeat same process for yellow squash. Add strips to a bowl and set aside.
• 2. In a medium size skillet over medium heat, add olive oil, chopped onions, minced garlic and sauté until translucent. Then add zucchini and squash ribbons to skillet. Then add veggie broth, season with salt and pepper to taste. Toss ribbons for about 3 minutes or until tender. Then add lemon juice, oregano, basil, and lemon zest. Then turn heat off and cover for a few minutes.
• 3. Serve in a beautiful side dish and garnish with chopped chives.

LOW COUNTRY ZUCCHINI AND YELLOW SQUASH

Steps:

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

ZUCCHINI WITH SUMMER HERBS

Steps:

• Rinse the zucchini and pat dry. Trim off ends and slice zucchini into 1/8 inch thick slices without peeling. There will be about 6 cups.
• Heat oil in a skillet over medium high to high heat. Cook zucchini while shaking and stirring the skillet. Turn the zucchini occasionally with a spatula. Add salt and pepper to taste. Cook about 5 to 7 minutes. Drain in a sieve.
• Add butter to the skillet until melted. Return zucchini. Sprinkle with garlic and herbs. Check for salt. Toss and serve.