Country Stir Fried Yellow And Zucchini Squash Recipes

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SUMMER SQUASH STIR-FRY



Summer Squash Stir-Fry image

"With an abundance of squash, green peppers, tomatoes and onion from our garden, this fresh-tasting recipe is both easy and economical to prepare," writes Doris Stein from Ojai, California. For a more substantial side dish, add cubed cooked ham and sprinkle with cheese.

Provided by Taste of Home

Categories     Dinner

Time 20m

Yield 2 servings.

Number Of Ingredients 8

1 small zucchini or yellow summer squash, cut int 1/4-inch slices
1 small green pepper, julienned
1 small onion, chopped
1 tablespoon butter
1 medium tomato, peeled and chopped
1/2 cup cubed fully cooked ham, optional
Salt and pepper to taste
1/2 cup shredded cheddar cheese, optional

Steps:

  • In a skillet, saute the zucchini, green pepper and onion in butter until crisp-tender. Stir in the tomato and ham if desired; heat through. Sprinkle with salt and pepper. remove from the heat. Top with cheese if desired; cover and let stand until cheese is melted.

Nutrition Facts : Calories 97 calories, Fat 6g fat (4g saturated fat), Cholesterol 15mg cholesterol, Sodium 68mg sodium, Carbohydrate 11g carbohydrate (6g sugars, Fiber 3g fiber), Protein 2g protein.

FRIED SQUASH AND/OR ZUCCHINI



Fried Squash and/or Zucchini image

Fried zucchini is a Southern delicacy, but not all fried zucchini recipes are created equal. This one is delicious. Salting and sweating the zucchini before frying pulls most of the extra moisture from the zucchini or yellow squash. That step makes the crust stick much better. These fried zucchini chips are perfectly seasoned...

Provided by Sherry Wilkins

Categories     Vegetables

Time 25m

Number Of Ingredients 9

2-3 squash or zucchini, medium-sized
1 egg, lightly beaten
1/2 c milk
1/2 c cornmeal
1/2 c all-purpose flour
1/4-1/2 tsp salt, depending on your taste (we are light salters)
1/4 tsp black pepper
1/4 tsp garlic powder
vegetable oil

Steps:

  • 1. Slice squash into rounds 1/8"-1/4" thick.
  • 2. When I have time, I salt the squash and let it sit for about 30 minutes to sweat out the excess water but when I am in a hurry I skip this step.
  • 3. Combine milk and egg in a small bowl.
  • 4. In a 2nd bowl (I use a plate) combine the flour, cornmeal, salt, pepper, and garlic powder.
  • 5. If you set the squash aside to sweat, dab them dry with a paper towel.
  • 6. Then dip them in the egg mixture.
  • 7. Then dredge them in the dry mixture.
  • 8. Continue this process until all the rounds have been dredged.
  • 9. Using enough to cover the bottom of the pan, heat oil in a large skillet using medium to medium high heat. Place squash in skillet and fry both sides of squash until golden brown.
  • 10. Once fried, place on a paper towel to absorb extra oil.

ZUCCHINI/YELLOW SQUASH STIR FRY



Zucchini/Yellow Squash Stir Fry image

A lovely veggie side dish. Wonderful summer squash blends nicely with onion in this quickie stir-fry.

Provided by Recipewrestler

Categories     Vegetable

Time 17m

Yield 4 serving(s)

Number Of Ingredients 6

1 lb small, fresh zucchini
1 lb small, fresh crookneck yellow squash
1 large yellow onion
3 teaspoons margarine
3 teaspoons water
salt and pepper

Steps:

  • Rinse zucchini and squash.
  • Cut into thin slices, discarding stems and bottoms.
  • Slice onion into thin rings.
  • Spray a wok or large, covered frying pan with cooking spray.
  • Melt butter in pan over medium-high heat.
  • Add zucchini, squash and onion.
  • Stir-fry for several minutes, until tender-crisp.
  • Season with salt and pepper, to taste.
  • Add 3 T water and cover.
  • Reduce heat and simmer for 6-8 minutes or until mixture meets your criteria for doneness (We like ours slightly soft, others may prefer either crisp or very soft).

FRIED ZUCCHINI/YELLOW SQUASH (QUICK, EASY AND CHEESY)



Fried Zucchini/Yellow Squash (Quick, Easy and Cheesy) image

I make this at least once a week when our garden is exploding with zucchini and yellow squash. It only takes about 10 minutes and the parmesean cheese makes it wonderful. You can't go wrong with this simple recipe!

Provided by Sarah in New York

Categories     High In...

Time 15m

Yield 2-3 serving(s)

Number Of Ingredients 6

1 medium zucchini or 1 medium yellow squash
2 tablespoons butter
1 teaspoon salt (to taste)
1/2 teaspoon pepper (to taste)
2 teaspoons onion powder (to taste)
1/2 cup parmesan cheese

Steps:

  • Slice squash into 1/4 inch slices.
  • Melt butter in frying pan over medium heat and add squash.
  • Sprinkle with salt, pepper and onion powder to taste.
  • Flip with a spatula every few minutes until cooked through.
  • Sprinkle with parmesean cheese just before serving. It will melt in about 1 minute.

Nutrition Facts : Calories 235.8, Fat 19, SaturatedFat 11.7, Cholesterol 52.5, Sodium 1656.1, Carbohydrate 6.3, Fiber 1.5, Sugar 2.9, Protein 11.2

YELLOW SQUASH AND ZUCCHINI STIR FRY



Yellow Squash and Zucchini Stir Fry image

This is a little mixture I threw together using veggies in the crisper. Turned out darned good! I hope you enjoy it as much as we did! I used pre shredded carrots from a bag which is a HUGE time saver. It is colorful and flavorful.

Provided by Michelle S.

Categories     Vegetable

Time 20m

Yield 4 serving(s)

Number Of Ingredients 11

2 medium yellow squash
1 medium zucchini
1/2 cup red bell pepper, cut into chunks
1 1/4 cups shredded carrots
2 tablespoons oil (I use new Enova oil, or vegetable oil)
1 tablespoon chopped fresh cilantro
1 teaspoon minced garlic
1/2 teaspoon minced ginger
soy sauce, to taste
red pepper flakes, to taste
salt, to taste

Steps:

  • Wash squash and zucchini and cut in half.
  • Cut each half into about 1/2 inch slices.
  • Heat oil in a large skillet or wok.
  • When oil is hot add red pepper.
  • Cook about 3 minutes.
  • Add squash, zucchini, garlic, ginger, soy sauce, pepper flakes and salt.
  • Cook about 4 minutes or more until the squash are ALMOST the texture you prefer over medium high heat.
  • Add carrots and cook at least 2 minutes more until carrots are how you prefer.
  • Adjust seasonings and add the cilantro and toss well.
  • Serve immediately.

COUNTRY STIR-FRIED YELLOW AND ZUCCHINI SQUASH



Country Stir-Fried Yellow and Zucchini Squash image

I love squash. I tossed together this veggie concoction and man is it good. I am a vegan, so I have been testing new ideas for recipes. It's super simple and tastes great.

Provided by Wylder

Categories     Vegetable

Time 25m

Yield 2 Cups, 2-3 serving(s)

Number Of Ingredients 7

1 medium zucchini
1 large yellow crook-necked squash
1 teaspoon salt
1/4 teaspoon black pepper
1/2 teaspoon garlic powder
1/4 teaspoon paprika
4 tablespoons water (Halved as 2 Tb and 2 Tb)

Steps:

  • Rinse/wash the squash before preparing.
  • Cut off both ends of each squash.
  • Slice the squashes into 1/4 inch chip shapes.
  • Slice the larger chips into half moon shapes.
  • Spray a pan suitable to stir fry all of the squash in with cooking oil.
  • Put all of the squash in the pan and spray some more oil across the squash.
  • Sprinkle the salt, black pepper, garlic powder, and paprika evenly across the squash.
  • Add 2 tablespoons of water to the pan and toss everything together in the pan.
  • Heat the pan to medium.
  • When it starts to sizzle begin stirring occasionally so as not to burn the squash and cook evenly.
  • When the water evaporates, add the remaining 2 tablespoons of water.
  • Keep tossing occasionally until the squash is half transparent and reasonably soft. (This takes about 15-20 minutes.).
  • When the squash is to it's suitable consistancy, remove it from the heat and serve.
  • Enjoy!

Nutrition Facts : Calories 46.6, Fat 0.7, SaturatedFat 0.2, Sodium 1174.6, Carbohydrate 9.4, Fiber 3, Sugar 6, Protein 3.3

SAUTéED YELLOW SQUASH AND ZUCCHINI



Sautéed Yellow Squash and Zucchini image

Provided by Kardea Brown

Categories     side-dish

Time 20m

Yield 4 servings

Number Of Ingredients 9

1 1/2 tablespoons olive oil
1 tablespoon unsalted butter
1 yellow onion, thinly sliced into half moons
2 cloves garlic, minced
2 medium zucchini, sliced into 1/4-inch-thick rounds
2 medium yellow squash, sliced into 1/4-inch-thick rounds
1 teaspoon Italian seasoning
Kosher salt
Freshly ground black pepper

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.

ZESTY ZUCCHINI AND SQUASH



Zesty Zucchini and Squash image

This is an extremely easy and fast side dish. It is even good served over pasta.

Provided by LORACUS

Categories     Side Dish     Vegetables     Squash     Zucchini

Time 40m

Yield 6

Number Of Ingredients 6

3 medium small yellow squash, cubed
3 small zucchini, cubed
1 (10 ounce) can diced tomatoes with green chile peppers
½ onion, chopped
salt to taste
garlic powder to taste

Steps:

  • In a large saucepan, combine squash, zucchini, tomatoes with chiles, onion, salt and garlic powder. Bring to a boil over medium-high heat.
  • Reduce heat to low and cook until tender-crisp.

Nutrition Facts : Calories 42.6 calories, Carbohydrate 9.7 g, Fat 0.4 g, Fiber 3 g, Protein 1.8 g, SaturatedFat 0.1 g, Sodium 328.4 mg, Sugar 3.7 g

COUNTRY FRIED YELLOW SQUASH



Country Fried Yellow Squash image

Adopted Recipe...I worked through all my adopted recipes and made changes to suit my tastes and cooking habits. I do not cook with bacon grease, so I changed the recipe from bacon grease to butter. (Note added 2/5/06).

Provided by GrandmaIsCooking

Categories     Vegetable

Time 40m

Yield 1 batch, 8 serving(s)

Number Of Ingredients 7

2 -3 lbs yellow squash
2 tablespoons butter
2 tablespoons onions, diced
1 teaspoon salt
1/2 cup water
1 tablespoon sugar
1/4 cup cream

Steps:

  • Wash tender yellow squash; remove stem and blossom ends.
  • Cut into 1/2-inch rounds.
  • Place squash, butter, onions and salt into heavy skillet.
  • Add water.
  • Cover and cook on medium low heat until water is absorbed and squash is tender.
  • Lightly mash with a fork.
  • Add sugar and cream.
  • Let it cook slowly until mixture is fairly dry and flavors develop, being careful not to let it scorch.

COUNTRY FRIED SQUASH



Country Fried Squash image

This recipe was my Grandmother's and it actually won a Blue Ribbon in the Tennessee State Fair! Be sure to use fresh squash, I use butternut but other squash would also be good.

Provided by Maryanne

Categories     Side Dish     Vegetables     Squash

Yield 4

Number Of Ingredients 9

6 pounds butternut squash - peeled, seeded and sliced
1 egg, beaten
½ cup milk
½ cup all-purpose flour
½ cup cornmeal
1 pinch salt
1 pinch ground black pepper
1 pinch garlic salt
1 cup oil for frying

Steps:

  • Combine egg and milk together in a small bowl, mix well.
  • In a second bowl, combine flour, cornmeal, salt, pepper and garlic salt. Dip squash slices first in the egg mixture, then dredge the squash in the dry mixture.
  • Heat 1/2 inch of oil in a deep skillet over medium heat. Fry squash until golden brown.

Nutrition Facts : Calories 501 calories, Carbohydrate 105 g, Cholesterol 48.9 mg, Fat 8.7 g, Fiber 15.2 g, Protein 12.3 g, SaturatedFat 1.7 g, Sodium 145.4 mg, Sugar 16.6 g

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