Hint Of Lemon Squash Saute Recipes

HINT OF LEMON SQUASH SAUTE

Hint of Lemon Squash Saute image

A lovely hint of lemon adds refreshing tang to this super-simple veggie medley. -Simple & Delicious Test Kitchen

Provided by Taste of Home

Categories Side Dishes

Time 20m

Yield 4 servings.

Number Of Ingredients 9

Ingredients

2 medium yellow summer squash, sliced
2 medium carrots, sliced
1 small onion, sliced
2 tablespoons olive oil
1 garlic clove, minced
1/2 teaspoon grated lemon zest
1/4 teaspoon dried rosemary, crushed
1/4 teaspoon pepper
1/8 teaspoon salt

Steps:

In a large skillet, saute the squash, carrots and onion in oil for 5-7 minutes or until tender. Add the remaining ingredients; cook 1 minute longer.

Nutrition Facts : Calories 97 calories, Fat 7g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 98mg sodium, Carbohydrate 8g carbohydrate (4g sugars, Fiber 2g fiber), Protein 2g protein. Diabetic Exchanges

SAUTEED YELLOW SQUASH

Sauteed Yellow Squash image

Provided by Rachael Ray : Food Network

Categories side-dish

Time 24m

Yield 4 servings

Number Of Ingredients 7

Ingredients

1 tablespoon extra-virgin olive oil
2 tablespoons butter
1/2 red bell pepper, chopped
2 small to medium yellow squash, sliced
Salt and pepper
2 tablespoons chopped parsley leaves
2 tablespoons chopped chives or 2 scallions, optional

Steps:

Preheat skillet over medium high heat. Add oil, then butter. When butter melts, add red peppers and squash. Saute 12 to 14 minutes until squash is tender. Add salt, pepper and parsley. Add chives or scallions if you would like a layer of light onion flavor on the dish as well.

SAUTEED SUMMER SQUASH SIDE DISH

Sauteed Summer Squash Side Dish image

This is a quick and easy side dish that goes perfectly with meats, pastas, and fish. It is a saute of zucchini and summer squash.

Provided by Sarah

Categories Side Dish Vegetables Squash Zucchini

Time 30m

Yield 4

Number Of Ingredients 8

Ingredients

2 tablespoons olive oil
1 bunch scallions, diced
1 teaspoon minced garlic, or more to taste
1 zucchini, sliced 1/4-inch thick, or more to taste
1 summer squash, sliced 1/4-inch thick, or more to taste
4 pinches dried Italian seasoning, or to taste
salt and ground black pepper to taste
1 teaspoon chopped fresh basil, or to taste

Steps:

Heat olive oil over medium heat in a medium-sized skillet, about 1 minute. Add scallions and garlic; saute in the hot oil until tender, 2 to 3 minutes. Add zucchini and squash; season with Italian seasoning, salt, and pepper. Saute until squash is tender, 8 to 12 minutes.
Divide mixture evenly among plates. Garnish with basil.

Nutrition Facts : Calories 94.4 calories, Carbohydrate 7.6 g, Fat 7.1 g, Fiber 2.8 g, Protein 2.1 g, SaturatedFat 1 g, Sodium 52.1 mg, Sugar 2.9 g

SUMMER SQUASH SAUTE

Summer Squash Saute image

My mother used to whip this up for a quick summer side dish. Great with all the bounty from my dad's garden. Very easy and delicious.

Provided by greyghost

Categories Vegetable

Time 15m

Yield 2-4 serving(s)

Number Of Ingredients 6

Ingredients

1 -2 yellow squash, sliced thick
1 onion, sliced
1 tomatoes, cut in chunks
2 -3 tablespoons butter
1 tablespoon parmesan cheese
1/4 teaspoon garlic salt

Steps:

Saute squash and onion in butter until LIGHTLY browned.
Add tomato, parmesan cheese, and garlic salt.
Cover and cook until tender about 5 mins.
(Longer depending on how tender vegetables are desired) Can always add more of anything- squash, tomato, cheese or butter depending on taste.

ROASTED SQUASH WITH LEMON-TAHINI SAUCE

Roasted Squash with Lemon-Tahini Sauce image

Browned edges mean great flavor for this side. If the squash hasn't browned, roast it a little longer.

Provided by Bon Appétit Test Kitchen

Categories Fruit Juice Side Vegetarian Quick & Easy Dinner Condiment Squash Winter Healthy Vegan Lemon Juice Bon Appétit

Yield 6 servings

Number Of Ingredients 10

Ingredients

1 small kabocha squash or large acorn squash (1 pound), scrubbed,
1 1-pound delicata squash, scrubbed, cut into 1"-thick wedges or rings, seeded
7 tablespoons extra-virgin olive oil, divided
1 1/2 teaspoons cumin seeds, divided
Kosher salt, freshly ground pepper
4 scallions, cut into 2" pieces
2 tablespoons fresh lemon juice
1 tablespoon tahini (sesame seed paste)
Aleppo pepper or crushed red pepper flakes
Ingredient info: Tahini is available at Middle Eastern markets, natural foods stores, and some supermarkets.

Steps:

Arrange racks in upper and lower thirds of oven; preheat to 425°F. Place kabocha on a rimmed baking sheet and delicata on a second sheet. Divide 3 tablespoons oil and 1 1/4 teaspoons cumin between sheets. Season squash with salt and pepper; toss. Roast for 15 minutes.
Combine remaining 1/4 teaspoon cumin, 1 tablespoon oil, and scallions in a small bowl; season with salt and pepper and toss to evenly coat. Scatter scallion mixture over squash, dividing evenly between sheets, and continue to roast until squash is tender but not mushy, about 15 minutes longer (time may vary depending on squash).
Meanwhile, whisk lemon juice, tahini, and 1 tablespoon water in a small bowl to blend. Gradually whisk in remaining 3 tablespoons oil. Season to taste with salt and pepper.
Transfer squash to a platter. Drizzle tahini sauce over and sprinkle with Aleppo pepper.

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