ZUCCHINI AND YELLOW SQUASH
Great tasting, easy recipe for your garden vegetables. Another recipe from Heart and Soul Cookboock by Junior League of Memphis but I've made this recipe many times and it's wonderful with anything you are cooking.
Provided by southern_gal12000
Categories Vegetable
Time 25m
Yield 4 serving(s)
Number Of Ingredients 9
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.
Nutrition Facts : Calories 132.6, Fat 7, SaturatedFat 4, Cholesterol 15.6, Sodium 648.5, Carbohydrate 15.5, Fiber 4.6, Sugar 10.4, Protein 6.3
SHANNON K NADEAU
Squash and Zucchini Casserole is fast, healthy, and delicious making it the perfect side dish all summer long.
Provided by Shannon
Categories Side Dish
Time 40m
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees. Slice squash and zucchini and arrange in a lightly sprayed 9 inch casserole dish. I lined mine up alternating 2 squash/3 zucchini. Drizzle with avocado oil and season with garlic salt and pepper.
- In a small bowl mix melted butter, fresh grated Parmesan cheese, and panko crumbs. Spread evenly over the top of seasoned vegetables and cover with foil. Place in oven for 30 minutes, then remove foil and turn oven to High broil, and broil casserole for 3-4 minutes until cheese has turned golden brown.
Nutrition Facts : Calories 169 kcal, Carbohydrate 8 g, Protein 6 g, Fat 12 g, SaturatedFat 4 g, Cholesterol 13 mg, Sodium 1417 mg, Fiber 1 g, Sugar 4 g, ServingSize 1 serving
ZUCCHINI CASSEROLE WITH SUMMER SQUASH
I like this zucchini casserole made with half green zucchini and half yellow summer squash, simply because it looks pretty.
Provided by Karen Ciancio
Categories Side Dish
Time 40m
Number Of Ingredients 7
Steps:
- In a large saucepan cook the zucchini with onion in a small amount of boiling water for 3-5 minutes or until tender crisp. Drain well.
- In a large bowl combine soup and sour cream. Stir in the carrot. Fold in the zucchini mixture and set aside. In a medium bowl toss together the stuffing and melted butter. Sprinkle half of the stuffing mixture into an ungreased 2 quart rectangular baking dish. Top with vegetable mixture. Sprinkle with remaining stuffing mixture.
- Bake at 375°F for 25-30 minutes.
Nutrition Facts : Calories 188 kcal, Protein 4 g, Fat 12.6 g, SaturatedFat 6.3 g, Cholesterol 22 mg, Sodium 425 mg, Fiber 2.1 g, ServingSize 1 serving
FAST AND EASY ZUCCHINI SOUP
This is a fast and easy soup that I keep on hand at all times. Great for when an unexpected guest comes over. Inexpensive and freezes well, too. Warms your belly on those chilly days of winter.
Provided by Jilly Bean
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Squash Soup Recipes Zucchini Soup Recipes
Time 30m
Yield 4
Number Of Ingredients 4
Steps:
- Stir zucchini, water, and chicken bouillon cubes together in a stock pot; bring to a boil. Reduce heat to medium, place a cover on the pot, and simmer the mixture, stirring occasionally, until the zucchini is tender, about 20 minutes.
- Drop cream cheese into the soup; cook and stir until the cheese melts, about 5 minutes.
- Blend the soup with an immersion blender until smooth.
Nutrition Facts : Calories 235.7 calories, Carbohydrate 8.4 g, Cholesterol 62.7 mg, Fat 20.2 g, Fiber 1.6 g, Protein 7.2 g, SaturatedFat 12.5 g, Sodium 2205.4 mg, Sugar 2.7 g
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.
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.
YELLOW SQUASH AND ZUCCHINI DELIGHT
You don't have to be a fan of squash to love this recipe!
Provided by KINGSLADY
Categories Side Dish Vegetables Squash Zucchini
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
MEXICAN ZUCCHINI CHEESE SOUP
We can't wait to make this delicious, slightly spicy soup every summer when zucchini and squash are plentiful in our garden. We like to serve this soup with warm tortillas.
Provided by Always Cooking
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Squash Soup Recipes Zucchini Soup Recipes
Time 45m
Yield 6
Number Of Ingredients 13
Steps:
- Heat the olive oil in a large pot, and saute the onion and garlic until tender. Season with oregano.
- Mix in the chicken broth and tomatoes. Bring to a boil. Mix in the zucchini, yellow squash, corn, and chile peppers. Reduce heat to low, and simmer 10 minutes, or until the squash is tender.
- Mix the cubed processed cheese into the soup. Continue to cook and stir until cheese is melted. Season with pepper. Mix in the cilantro just before serving.
Nutrition Facts : Calories 306.7 calories, Carbohydrate 26.2 g, Cholesterol 47.8 mg, Fat 17.5 g, Fiber 4.4 g, Protein 14.7 g, SaturatedFat 8.8 g, Sodium 1829 mg, Sugar 11.5 g
ZUCCHINI AND YELLOW SQUASH SOUP
This easy to prepare soup is the creation of sous-chef Carol McKenzie of the Sebanton restaurant in Longmont, Colorado. I found it in the RSVP section of a July 1987 issue of Bon Appetit. It seems like a perfect way to use up that surplus of squashes your summer garden produces!
Provided by Leslie in Texas
Categories Vegetable
Time 1h5m
Yield 6-8 serving(s)
Number Of Ingredients 12
Steps:
- Heat oil in heavy large saucepan over medium-low heat.
- Add onion,shallots and garlic and cook until onion is translucent,stirring occasionally, about 10 minutes.
- Add flour and stir 3 minutes.
- Add zucchini and crookneck squash and cook until softened, stirring frequently, about 5 minutes.
- Stir in stock,heavy cream, basil and oregano.
- Reduce heat and simmer 20 minutes.
- Season with salt and pepper to taste and serve immediately.
- Soup may be pureeed if a creamier texture is desired.
Nutrition Facts : Calories 582.1, Fat 55, SaturatedFat 29.2, Cholesterol 163, Sodium 959.7, Carbohydrate 13.8, Fiber 1.4, Sugar 3.5, Protein 10.2
SAUTEED ZUCCHINI AND YELLOW SQUASH
Sautéed zucchini and yellow squash with garlic and Parmesan cheese is one of the absolute easiest ways ever to enjoy your abundant crop of summer squash! These are two of my favorite veggies, and they are absolutely delicious when pan-fried with garlic and then tossed in Parmesan! Your entire family will enjoy this healthy, easy side dish.
Provided by Angela
Categories Dinner Recipes Side Dish vegetable side dish
Time 10m
Number Of Ingredients 7
Steps:
- Heat a large skillet or frying pan and olive oil over medium high heat. Add garlic, zucchini, and yellow squash.
- Season with salt and pepper, toss to combine. Continue to cook over medium high heat, stirring frequently, until the zucchini and squash reach your desired level of tenderness.
- Once done, remove the zucchini and squash from heat and squeeze the lemon juice over. Sprinkle Parmesan cheese, then stir until well coated.
- Serve immediately.
Nutrition Facts : Calories 73 kcal, Carbohydrate 7 g, Protein 4 g, Fat 4 g, SaturatedFat 1 g, Cholesterol 3 mg, Sodium 77 mg, Fiber 2 g, Sugar 5 g, ServingSize 1 serving
SQUASH AND ZUCCHINI CASSEROLE
Make and share this Squash and Zucchini Casserole recipe from Food.com.
Provided by powellr
Categories Vegetable
Time 50m
Yield 8-10 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees.
- Slice squash and zucchini into bite-sized pieces.
- Crush 1 1/2 sleeves of crackers and cover the bottom of a 9x13 glass baking dish.
- Mix together soup, half and half, sour cream, cheese, onion flakes, salt, and pepper.
- Combine soup mixture with vegetables and coat evenly.
- Pour into banking dish on top of crackers.
- Bake at 350 for 25-30 minutes, or until vegetables are tender.
- Combine melted butter with the remaining crushed crackers and top the casserole.
- Bake for an additional 5-10 minutes or until crackers are golden brown.
Nutrition Facts : Calories 373, Fat 25.8, SaturatedFat 11.1, Cholesterol 37.8, Sodium 1082.7, Carbohydrate 28.1, Fiber 1.4, Sugar 5.1, Protein 8.6
ZUCCHINI & YELLOW SQUASH VEGETABLE PESTO SOUP
I got this recipe from Emeril Lagasse but revamped it to fit my families taste. "Don't be afraid to make this straightforward, veggie-packed soup your own by using the vegetables you especially like or you have on hand. For instance, replace the zucchini and yellow squash with frozen green peas and frozen corn. If you're a tomato lover, two cups of chopped canned tomatoes can be substituted for two cups of the roth. Also, you could gild the lily by adding three cups of cooked macaroni or other small pasta, or a bit of cooked rice, right before serving. The sky's the limit here."--Emeril Lagasse
Provided by taz4477
Categories Clear Soup
Time 1h
Yield 6-8 serving(s)
Number Of Ingredients 14
Steps:
- Heat the olive oil in a 6-quart (or larger) soup pot over high heat.
- Add the onions, carrots, celery, and the parsley bundle, and cook for 2 minutes, stirring frequently.
- Add the garlic and mushrooms, and cook for 3 minutes.
- Add the broth, salt, and pepper.
- Cover the pot and bring to a boil. Remove the cover, reduce the heat to medium-low, and simmer for 12 minutes.
- Add the broccoli, zucchini, yellow squash, and spinach to the soup. Simmer for 15 minutes.
Nutrition Facts : Calories 155.6, Fat 6.5, SaturatedFat 1.5, Sodium 3023.8, Carbohydrate 15.1, Fiber 3.9, Sugar 7.7, Protein 10.9
GARDEN VEGGIE ZUCCHINI SOUP
A great way to make use of your garden veggies. Zucchini, carrot, potato, and onion combined with some herbs and cheese...delicious! Fresh veggies and herbs make a big difference! You can puree the soup if you prefer.
Provided by Shannon Dyck
Categories Zucchini Soup
Time 1h
Yield 10
Number Of Ingredients 12
Steps:
- Combine chicken stock, potatoes, zucchini, onions, carrots, dill, basil, garlic, thyme, and rosemary in a large pot; bring to a boil. Reduce heat to medium-low and cook soup at a simmer until the vegetables are completely tender, about 40 minutes.
- Leaving pot on stove, switch heating element to off. Add Cheddar cheese to soup; stir until the cheese is melted. Season soup with salt and pepper.
Nutrition Facts : Calories 185 calories, Carbohydrate 20.6 g, Cholesterol 24.1 mg, Fat 8.1 g, Fiber 3.1 g, Protein 8.7 g, SaturatedFat 4.9 g, Sodium 708.4 mg, Sugar 3.1 g
ZUCCHINI AND ROSEMARY SOUP
Categories Soup/Stew Herb Vegetable Quick & Easy Rosemary Zucchini Summer Bon Appétit
Yield Serves 8
Number Of Ingredients 11
Steps:
- Melt butter with oil in heavy large saucepan over medium-high heat. Add onion; sauté until translucent, about 5 minutes. Mix in garlic and rosemary. Add stock and potato; bring to boil. Reduce heat and simmer 10 minutes. Add sliced zucchini; simmer until tender about 15 minutes. Working in batches, puree in blender. Season with salt and pepper.
- Cook cubed zucchini in saucepan of boiling salted water for 30 seconds. Drain. Rewarm soup over medium heat. Ladle into bowls. Top with zucchini and croutons. Sprinkle with green onions.
SUMMER SQUASH SOUP WITH BASIL
Steps:
- Heat the oil in a large saucepan or stockpot, add zucchini and onion. Saute for 5 minutes or until onions are translucent and zucchini is crisp tender. Then add stock, bring to a boil, reduce heat and partially cover and cook for 25 minutes. Add basil during the last 5 minutes of cooking. Mix the butter and flour together into a paste. Remove 1 cup of simmering stock and whisk in butter mixture until smooth. Add back into soup, stir until thickened. Remove soup from heat to a blender and puree until smooth. Taste and season with salt and pepper. Add lemon juice and serve with a dollop of sour cream or yogurt.
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Reviews 6Servings 6Cuisine AmericanCategory Soup
- Heat olive oil and butter in a large heavy soup pot, then add onion and saute about 5 minutes, or until onion is translucent. Add garlic and rosemary and cook 3-5 minutes more.
- Add chicken stock and simmer 10 minutes. Then add the chopped squash, season to taste with salt and pepper, turn heat to low and simmer for 30 minutes, until squash is soft and the flavors are blended.
- Use an immersion blender or a food processor to puree the soup. When mixute is pureed, simmer the soup for an additional 20 minutes, or until the soup is reduced by one-fourth and slightly thickened.
PARMESAN CRUSTED ZUCCHINI AND YELLOW SQUASH - THE FOOD ...
From thefoodcharlatan.com
4.5/5 (4)Total Time 16 minsCategory Side DishCalories 108 per serving
- Preheat your oven to 400 degrees F. Line a large rimmed baking sheet with foil for easy cleanup. (You can skip the foil if you want)Slice the zucchini and yellow squash into 1/8 inch rounds.
- You can half the rounds if you are a small-bite person, totally up to you.Add the sliced squash to a large bowl, and add olive oil, salt, and pepper.
- Do your best to make sure the squash are in a single layer.Sprinkle the pan evenly with shredded cheese.Roast at 400 for 9-10 minutes until tender.Turn on your broiler and move the pan up to the very top rack.
ZUCCHINI & YELLOW SQUASH SOUP - THE ROASTED ROOT
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4.5/5 (39)Total Time 40 minsCategory Soups, Stews, & ChiliesCalories 170 per serving
- Add avocado oil and onion to a large pot and heat over medium. Sauté, stirring occasionally until onion is translucent, about 8 minutes. Add the chopped red bell pepper and continue to sauté until the pepper is fragrant and the onion begins turning brown, another 2 to 5 minutes.
- Add the chopped zucchini, yellow squash, rosemary, parsley and paprika. Sauté 2 more minutes.
- Add the cannellini beans, diced tomatoes, and broth. Bring soup to a boil then reduce heat to medium low and cook until zucchini is soft but not falling apart, about 10 to 15 minutes.
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From foodandwine.com
4/5 (6)Category Squash + GourdsServings 4Total Time 1 hr 30 mins
- Preheat the oven to 425°. In a large skillet, heat 1 tablespoon of oil over moderately high heat. Add the leeks and cook, stirring occasionally, until softened, about 3 minutes. Add the wine and cook until evaporated, about 2 minutes. Spread in a 9-inch round baking dish
- Meanwhile, on 2 large baking sheets, spread the zucchini and yellow squash and brush with the remaining 3 tablespoons of oil; season with salt and pepper. Sprinkle with the cheese and let sit until slightly softened, about 5 minutes.
- Tightly roll 1 piece of zucchini and set it on the leeks in the center of the dish. Working outward from that center slice, continue rolling and coiling additional pieces of zucchini and yellow squash until you reach the edge of the baking dish. Season the tomato slices with salt and pepper, then tuck in intervals between the zucchini and squash. Scrape any cheese off of the baking sheets and sprinkle on top.
- Bake for 30 minutes, until the zucchini and squash are tender and browned in spots. Sprinkle with sea salt. Let cool slightly, then serve with crusty bread.
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From aberdeenskitchen.com
5/5 (1)Total Time 30 minsEstimated Reading Time 2 mins
- In a large pot, heat the olive oil over medium heat. Add the onion, carrots, and celery, cooking until somewhat softened and onion is starting to become translucent, about 5 minutes.
- Add squash, zucchini, cumin, and coriander. Cook until somewhat softened, about 5-10 minutes.
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From foodandwine.com
4/5 Total Time 55 minsServings 8
- In a medium saucepan, cover the sliced fennel with water. Add the lemon juice and a large pinch of salt and bring to a boil. Cover and simmer over low heat until the fennel is tender when pierced with a knife, about 20 minutes. Drain the fennel.
- In a large pot, heat the olive oil. Add the zucchini, onion and garlic, season with salt and cook over moderate heat, stirring occasionally, until just softened, about 10 minutes. Add the chicken stock and cooked fennel and bring to a boil. Cover partially and simmer over moderate heat, stirring a few times, until the vegetables have softened completely, about 8 minutes.
- Working in batches, puree the soup in a blender. Return the soup to the pot and season with salt and pepper. Ladle the soup into shallow bowls. Dollop 1 tablespoon of the crème fraîche into each soup and swirl in. Garnish with the fennel fronds and serve.
ZUCCHINI TOMATO ITALIAN SAUSAGE SOUP - A FAMILY FEAST®
From afamilyfeast.com
4.9/5 (46)Calories 209 per servingCategory Soup
- In a large soup pot or large Dutch oven, place olive oil over medium high heat and once hot, add sausage meat. Break up meat while it cooks.
- Once the meat has browned, add onion, celery, carrots and bell pepper and sauté for four minutes.
- Move the vegetables to the sides and lower heat to medium. Add garlic, pepper flakes and tomato paste to center and cook for two minutes, stirring occasionally. Add tomatoes, zucchini, salt, pepper, broth, Parmesan cheese and Parmesan rinds along with fresh basil and fresh oregano and stir to combine.
- Bring to a medium simmer and cook just long enough until the vegetables are tender, about 10-15 minutes.
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4.5/5 (31)Category SoupsServings 4Total Time 30 mins
- In a large pot heat the olive oil over low-medium heat and sauté the onions for 5 minutes. Then add in the garlic, oregano, salt and pepper and continuing sautéing for 3 more minutes.
- Add in the vegetable broth and cheese rind (if you are using one), stir and bring to gentle simmer.
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4.5/5 (4)Category SoupServings 4Total Time 30 mins
- Add the onion and celery and sauté over low heat until tender and starts to turn golden, about 15 to 18 minutes.
CREAM OF ZUCCHINI SOUP RECIPE (5 INGREDIENTS ONLY ...
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5/5 (2)Total Time 30 minsCategory SoupCalories 74 per serving
- Place zucchini, onion, potato, garlic, vegetable broth, and salt and pepper in a medium size saucepan with a lid over medium-high heat.
- Bring to a boil and let it simmer for 20-25 minutes until zucchini and potato are softened and tender.
- Off the heat, using an immersion blender (regular blender or food processor), puree soup until creamy and no chunks remaining.
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Reviews 1Category DinnerCuisine AmericanTotal Time 50 mins
- Cut the leek leaving only the bottom section for cooking. Chop your onion, celery, fresh rosemary and fresh thyme.
- In a large cooking pot, add 2 tbsp of butter and the chopped leek, Cook for 5 minutes on medium heat. Add the onion, celery and 2 tbsp minced garlic. Cook for 5 additional minutes.
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Genus CucurbitaOrigin 19th-century northern ItalySpecies Cucurbita pepo
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