ROASTED ZUCCHINI AND YELLOW SQUASH
Make and share this Roasted Zucchini and Yellow Squash recipe from Food.com.
Provided by ChefChrissy
Categories Vegetable
Time 25m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Cut zucchini and squash into small chunks and put in a ziploc bag.
- Add olive oil salt and pepper to bag and shake until coated.
- Dump onto baking dish and spread out into a single layer.
- Sprinkle parmesan cheese over vegetables and bake on the top rack of the oven for 20 minutes at 450°F.
YELLOW SQUASH AND ZUCCHINI GRATIN
This gratin is the perfect way to use up an abundance of summer squash. It's easy to prepare, takes just 10 minutes in the oven and serves up bubbly and delicious. -Jonathan Lawler, Greenfield, Indiana
Provided by Taste of Home
Categories Side Dishes
Time 35m
Yield 6 servings.
Number Of Ingredients 10
Steps:
- Preheat oven to 450°. In a large skillet, melt butter over medium heat; add zucchini, yellow squash and shallots. Sprinkle with salt and pepper. Cook, stirring occasionally, 4-6 minutes or until vegetables are crisp-tender. Add garlic; cook 1 minute more., Add the cream; cook until thickened, 3-5 minutes. Remove from heat; stir in 1/2 cup bread crumbs and 1/4 cup cheese. Spoon mixture into a greased 11x7-in. or 2-qt. baking dish. Sprinkle with remaining bread crumbs and cheese. Bake until golden brown, 8-10 minutes.
Nutrition Facts : Calories 203 calories, Fat 14g fat (8g saturated fat), Cholesterol 39mg cholesterol, Sodium 357mg sodium, Carbohydrate 15g carbohydrate (4g sugars, Fiber 2g fiber), Protein 6g protein.
SOUTHERN BAKED YELLOW SQUASH
I coaxed this easy (and forgiving) recipe from its maker after tasting it at a pot luck, and was surprised by its simplicity. Just a few ingredients make a delicious summer side dish for anything barbecued, grilled, or smoked - especially if the squash is home grown!
Provided by Melissa Hamilton
Categories Side Dish Vegetables Squash Summer Squash
Time 1h35m
Yield 10
Number Of Ingredients 10
Steps:
- Preheat an oven to 375 degrees F (190 degrees C). Grease a 2-quart baking dish.
- Place the squash in a large saucepan, cover with water, and boil until soft, about 15 minutes. Drain the squash well, place in a large mixing bowl, and mash until slightly chunky. Stir in 1/2 cup of bread crumbs, onion, eggs, 1/4 cup of butter, sugar, salt, and pepper until thoroughly combined, and spread mixture into the prepared baking dish. Drizzle the top of the casserole with 1/4 cup melted butter, and sprinkle 1/4 cup bread crumbs over the butter.
- Bake in the preheated oven until the casserole is cooked through and the top is golden brown, about 1 hour.
Nutrition Facts : Calories 161.9 calories, Carbohydrate 13.5 g, Cholesterol 61.6 mg, Fat 11 g, Fiber 3.1 g, Protein 3.8 g, SaturatedFat 6.3 g, Sodium 374.3 mg, Sugar 2.2 g
FRENCH BAKED ZUCCHINI AND YELLOW SQUASH
I get lots of requests to "bring your squash dish" to different gatherings. I first tasted this dish at Luby's Cafeteria. It was published in their 50th Anniversary cookbook and I have adapted it to my taste. The original recipe calls for pimento or red sweet peppers instead of green chilis. I'm allergic to bell peppers so I found a substitute. You could also use seeded, chopped fresh tomatoes for a different taste.
Provided by Julie in TX
Categories Vegetable
Time 45m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Heat Oven to 350 degrees.
- In medium saucepan, bring 2 quarts water to a boil.
- Add the sliced squash and zucchini and cook until tender-crisp.
- Drain the liquid from the squash.
- Cook the bacon until it is crisp in a 10-inch skillet.
- Remove the bacon from the skillet and reserve.
- Add chopped onion to bacon drippings.
- Saute until onion is transparent.
- Drain off the bacon drippings and add the reserved bacon, soup, green chilis, salt and pepper.
- Mix well.
- Remove from the heat.
- Fold in the squash and transfer to a buttered 2 quart baking dish.
- Cover the dish and bake for 30 minutes.
- Remove the cover and sprinkle the top with cheese.
- Place it under the broiler to lightly brown the cheese.
Nutrition Facts : Calories 122.8, Fat 7.5, SaturatedFat 2.8, Cholesterol 15.4, Sodium 752.6, Carbohydrate 9.5, Fiber 2, Sugar 3.9, Protein 5.8
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.
BAKED ZUCCHINI PARMESAN
Steps:
- Preheat oven to 400 degrees
- Slice zucchini slices (about 1/2″ thick)
- Place zucchini in a large bowl and drizzle with olive oil
- Shake to coat zucchini with olive oil
- Add parmesan cheese, salt and pepper.
- Shake to coat.
- Place in a single layer on a large rimmed baking sheet lined with aluminum foil or a silicone baking mat.
- Sprinkle with an additional 2 tablespoons of parmesan cheese
- Bake in preheated oven for 10-15 minutes, finish on a low broil for another couple of minutes.
Nutrition Facts : Calories 98 calories, Carbohydrate 2 grams carbohydrates, Cholesterol 1 milligrams cholesterol, Fat 10 grams fat, Fiber 1 grams fiber, Protein 1 grams protein, SaturatedFat 2 grams saturated fat, ServingSize 1, Sodium 129 grams sodium, Sugar 1 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 8 grams unsaturated fat
AIR FRYER ZUCCHINI, YELLOW SQUASH, AND ONION
This simple summertime side dish made in the air fryer comes together in a flash and pairs nicely with grilled meat. Best part is that the meat and veggies get done at the same time without heating up the house. Great way to utilize your abundant garden crop.
Provided by Soup Loving Nicole
Categories Zucchini Side Dishes
Time 26m
Yield 4
Number Of Ingredients 6
Steps:
- Place zucchini, yellow squash, and onion in a large bowl. Add olive oil, lemon pepper seasoning, and seasoned salt. Toss to coat until evenly combined.
- Preheat an air fryer to 400 degrees F (200 degrees C) for 5 minutes.
- Place zucchini mixture in the basket of the air fryer making sure to not overcrowd (you may need to do this in two batches depending on the size of your air fryer).
- Cook for 8 minutes. Shake basket and cook until vegetables are soft, about 8 minutes more.
Nutrition Facts : Calories 67 calories, Carbohydrate 8 g, Fat 3.8 g, Fiber 2.7 g, Protein 2.1 g, SaturatedFat 0.6 g, Sodium 243.4 mg
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