Farmers Market Squash Saute Recipes
FARMER'S MARKET SQUASH SAUTE
Marie Rizzio shows us how to enjoy seasonal flavors with her cheesy saute, an easy-to-prepare recipe that "makes use of fresh squash, grape tomatoes and flavorful basil." -Marie Rizzio, Interlochen, Michigan
Provided by Taste of Home
Categories Side Dishes
Time 15m
Yield 3 servings.
Number Of Ingredients 9
Steps:
- In a large skillet, saute squash and zucchini in oil until crisp-tender. Add tomatoes and garlic; cook 1 minute longer. Remove from the heat. Stir in the mozzarella, basil and salt. Sprinkle with Parmesan cheese.
Nutrition Facts : Calories 76 calories, Fat 5g fat (2g saturated fat), Cholesterol 7mg cholesterol, Sodium 127mg sodium, Carbohydrate 6g carbohydrate (3g sugars, Fiber 2g fiber), Protein 5g protein. Diabetic Exchanges
FARMERS' MARKET SQUASH SAUTé
Make a cheesy, garlic-y squash sauté that's quick to make. Farmers' Market Squash Sauté is easy enough for every day but is also great for company.
Provided by My Food and Family
Categories Herbs
Time 20m
Yield 4 servings, 3/4 cup each
Number Of Ingredients 7
Steps:
- Cook vegetables in hot oil in large skillet on medium heat 3 min., stirring occasionally. Stir in garlic; cook 3 min. or until vegetables are crisp-tender.
- Remove from heat; stir in mozzarella and basil.
- Sprinkle with Parmesan.
Nutrition Facts : Calories 130, Fat 8 g, SaturatedFat 3 g, TransFat 0 g, Cholesterol 10 mg, Sodium 140 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 7 g
FARMER'S MARKET VEGETARIAN QUESADILLAS
Making the most of simple, fresh ingredients found at your local Farmer's Market, these quesadillas make great appetizers or a quick and healthy meal. Serve while hot with your favorite salsa, sour cream, and guacamole.
Provided by Jennifer Baker
Categories World Cuisine Recipes Latin American Mexican
Time 30m
Yield 6
Number Of Ingredients 9
Steps:
- In a large nonstick pan, cook red pepper, zucchini, yellow squash, onion, and mushrooms in olive oil over medium to medium-high heat for about 7 minutes, or until just tender. Remove vegetables from pan.
- Coat the same pan with cooking spray, and place one tortilla in pan. Sprinkle 1/4 cup of cheese evenly over tortilla, and layer 3/4 cup of the vegetable mixture over the cheese. Sprinkle another 1/8 cup of cheese on the vegetables, and top with a second tortilla. Cook until golden on both sides, for approximately 2 to 3 minutes per side. Remove quesadilla from pan, and repeat with remaining ingredients. Cut each quesadilla into 8 triangles with a pizza cutter. Serve hot.
Nutrition Facts : Calories 209.1 calories, Carbohydrate 36.8 g, Cholesterol 13.4 mg, Fat 7.1 g, Fiber 4 g, Protein 10.2 g, SaturatedFat 2.8 g, Sodium 440.9 mg, Sugar 1.4 g
SAUTEED PATTY PAN SQUASH
Rarely can you find patty pan (aka scalloped) squash in the grocery store. However, many farmers markets have them. In Texas, it seems that every farmers market is overflowing with squash come June. However, if you can't find them, any summer squash will do. I also have made this recipe using yellow squash and zucchini and it was quite delicious. The freshness of the ingredients scream "summer".
Provided by Tastyeatsathome
Categories Side Dish Vegetables Squash Summer Squash
Time 25m
Yield 4
Number Of Ingredients 12
Steps:
- Heat olive oil and butter in a skillet over medium-high heat until foaming, 1 to 2 minutes. Saute onion in the olive oil-butter until tender and translucent, about 3 minutes. Add squash and garlic; season with lemon pepper. Saute mixture until squash is easily pierced with a fork, 5 to 6 minutes.
- Mix spinach, parsley, and basil into squash mixture; saute until spinach wilts, about 1 minute. Squeeze lemon juice over mixture and sprinkle in Parmesan cheese; stir well. Season mixture with salt and black pepper.
Nutrition Facts : Calories 79.1 calories, Carbohydrate 4.4 g, Cholesterol 8.3 mg, Fat 6.6 g, Fiber 0.8 g, Protein 1.5 g, SaturatedFat 2.5 g, Sodium 141.4 mg, Sugar 0.9 g
FAST SUMMER SQUASH SAUTE
"What a yummy and fast way to fix summer squash. You can also grill it." Christie Wethington - Lexington, Kentucky
Provided by Taste of Home
Categories Side Dishes
Time 20m
Yield 8 servings.
Number Of Ingredients 7
Steps:
- In a large skillet, saute the squash, onion and garlic in oil and butter for 10-12 minutes or until tender. Sprinkle with salt and pepper.
Nutrition Facts : Calories 59 calories, Fat 3g fat (1g saturated fat), Cholesterol 4mg cholesterol, Sodium 161mg sodium, Carbohydrate 7g carbohydrate (4g sugars, Fiber 2g fiber), Protein 2g protein. Diabetic Exchanges
FARMER'S MARKET SQUASH SAUTE RECIPE - (4.4/5)
Provided by Nicole S
Number Of Ingredients 7
Steps:
- COOK vegetables in hot oil in large skillet on medium heat 3 min., stirring occasionally. Stir in garlic; cook 3 min. or until vegetables are crisp-tender. REMOVE from heat; stir in mozzarella and basil. SPRINKLE with Parmesan.
FARMER'S MARKET SQUASH SAUTE
My kids totally love this dish! It's fast and easy and goes great with chicken!
Provided by Sarah Carlson @Blondie_B
Categories Vegetables
Number Of Ingredients 7
Steps:
- Cook zucchini and squash in hot oil in large skillet on medium heat 3 min., stirring occasionally. Add garlic; cook 3 min. or until vegetables are crisp-tender.
- Remove from heat; stir mozzarella and basil. Sprinkle with parmesan. Serve and enjoy!
FARMERS' MARKET SQUASH SAUTE
Make and share this Farmers' Market Squash Saute recipe from Food.com.
Provided by Mrs. Hughes
Categories Vegetable
Time 16m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Cook zucchini and squash in hot oil in large skillet on medium heat 3 minutes, stirring occasionally.
- Add garlic; cook 3 minutes or until vegetables are crisp-tender.
- Remove from heat; stir in mozzarella and basil.
- Sprinkle with parmesan.
- Makes 4 servings of 3/4 cup each.
Nutrition Facts : Calories 74.6, Fat 4.5, SaturatedFat 1, Cholesterol 2.2, Sodium 58.2, Carbohydrate 7.2, Fiber 2.2, Sugar 3.4, Protein 3.5
FARMERS' MARKET SAUTE
Make and share this Farmers' Market Saute recipe from Food.com.
Provided by SweetySJD
Categories Vegetable
Time 30m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- In a large skillet, heat oil over medium-high heat.
- Add potatoes and cook, stirring occasionally, until lightly browned.
- Add onion, garlic, zucchini and beans. Cook, stirring about 2 minutes.
- Add broth and cook, stirring occastionally, 2 minutes.
- Add corn, tomatoes and herbs.
- Cover and cook over medium heat just until potatoes are tender, about 3 minutes.
- Season with salt and pepper.
- Sprinkle with cheese to serve, if desired.
Nutrition Facts : Calories 216, Fat 7, SaturatedFat 3.3, Cholesterol 16.7, Sodium 229.9, Carbohydrate 33.4, Fiber 5.9, Sugar 8.1, Protein 7.9
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