SUMMER SQUASH AND ZUCCHINI SIDE DISH
I'm trying to cut my risk for cardiac disease by changing the way I eat. This colorful sauteed zucchini and squash side dish is packed with as much nutrition as fresh-picked flavor! -Marlene Agnelly, Ocean Springs, Mississippi
Provided by Taste of Home
Categories Side Dishes
Time 30m
Yield 6 servings.
Number Of Ingredients 10
Steps:
- In a large skillet, saute the yellow squash, zucchini, onion and red pepper in oil for 5 minutes. Add garlic and seasonings; saute 2-3 minutes longer or until vegetables are crisp-tender. Stir in tomato; heat through.
Nutrition Facts : Calories 53 calories, Fat 2g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 104mg sodium, Carbohydrate 8g carbohydrate (4g sugars, Fiber 2g fiber), Protein 2g protein. Diabetic Exchanges
SQUASH & CABBAGE SABZI
Serve this veggie Indian at a Indian feast. Made with pumpkin, cabbage and spices, it makes a good side dish with dhal and rice, or eat as a main with roti
Provided by Romy Gill
Categories Dinner, Lunch, Side dish, Supper, Vegetable
Time 20m
Yield Serves 2 as a main or 4 as a side
Number Of Ingredients 12
Steps:
- Heat the oil in a frying pan and add the nigella seeds. When they start popping, add the ginger and garlic, and cook for 1 min. Add the squash, cabbage, spices and 1 tsp salt, then mix everything together well with a splash of water, covering the pan with a lid. Leave to steam for 7-8 mins over a low heat.
- After this time, lift the lid to check if the squash is cooked. If not, replace the lid quickly and leave to cook a little longer. Add the lime juice and check for seasoning before serving with dhal, chutney and rice or roti, if you like.
Nutrition Facts : Calories 99 calories, Fat 6 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 7 grams carbohydrates, Sugar 4 grams sugar, Fiber 3 grams fiber, Protein 2 grams protein, Sodium 1.3 milligram of sodium
SAUTéED SHREDDED CABBAGE AND SQUASH
You can just cook these vegetables in a skillet and serve them with grains for a great vegan dinner, or turn them into a hearty vegetarian (but not vegan) Provençal-style gratin.
Provided by Martha Rose Shulman
Categories dinner, main course
Time 1h30m
Yield The sautéed vegetables alone serve 4; the gratin serves 6.
Number Of Ingredients 13
Steps:
- If serving the vegetables with grains, begin cooking the grains of your choice first.
- Heat 1 tablespoon of the olive oil over medium heat in a large, heavy skillet or a wok and add the onion. Cook, stirring, until it begins to soften, about 3 minutes. Add the shredded winter squash and the garlic and a generous pinch of salt. Cook, stirring often, until not quite tender, about 10 minutes, and add the remaining oil, the cabbage, sage, thyme, and salt and pepper to taste. Continue to cook, stirring often, until the vegetables are tender and fragrant, 8 to 10 minutes. Serve with grains or use the vegetables for the gratin below.
- If making a gratin, preheat the oven to 375 degrees and oil a 2-quart baking dish or gratin dish. In a large bowl, whisk together the eggs and milk. Add salt to taste (about 1/2 teaspoon) and freshly ground pepper, and stir in the cooked grains (I used cooked purple barley, and it was a beautiful and tasty combination with lots of texture) and the cooked vegetables. Add the cheeses and stir everything together, then scrape into the prepared baking dish.
- Bake 40 to 45 minutes, or until the top is lightly browned and the gratin is set. Allow to cool for 15 minutes or longer before cutting into wedges and serving. The gratin is good hot, warm or at room temperature, and you can cut it into smaller pieces to serve as an hors d'oeuvre.
Nutrition Facts : @context http, Calories 448, UnsaturatedFat 12 grams, Carbohydrate 48 grams, Fat 20 grams, Fiber 8 grams, Protein 21 grams, SaturatedFat 7 grams, Sodium 833 milligrams, Sugar 8 grams, TransFat 0 grams
CABBAGE, SUMMER SQUASH AND ZUCCHINI
Easy, delicious and healthy Cabbage, Summer Squash and Zucchini recipe from SparkRecipes. See our top-rated recipes for Cabbage, Summer Squash and Zucchini.
Categories Fish Side Dish Fish Side Dish
Yield 4
Number Of Ingredients 7
Steps:
- Heat the skillet over a medium flame.
- Add about half the cabbage and zucchini and season with half of the seasonings, stir.
- Add the remaining cabbage, zucchini and seasonings, stirring really well.
- Cover and simmer on a low flame until the cabbage is soft (about 30 - 60 minutes).
- The vegetables need no oil or water as they will naturally release a lot of moisture. Also, the cabbage will reduce by half as it softens. You can omit the garlic and onion powder, salt and pepper and season any way you like.
Nutrition Facts : Nutritional Info Servings Per Recipe 4 Amount Per Serving Calories
CABBAGE & SUMMER SQUASH CASSEROLE
Steps:
- Place chopped cabbage, squash & onions in casserole dish.
- Slice butter on top, add seasoning to taste.
- Cover with Reynolds wrap & bake at 400 degrees F for 1 hour, then reduce heat to 350 degrees F & continue baking until vegetables are required tenderness. Stir every 20 minutes.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
SMOTHERED CABBAGE/YELLOW SQUASH
My family loves this dish. it's quick and easy low in calories.
Provided by Tina Meeks
Categories Vegetables
Time 25m
Number Of Ingredients 8
Steps:
- 1. In large skillet heat olive oil,add onions,bell pepper and garlic,saute until they are soft. Add chopped cabbage stirring to insure all veg cook evenly add squash,salt and pepper and paprika let simmer stir once or twice cover and let simmer 10 min or so until squash is tender.
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