Mediterranean Sauteed Yellow Squash Recipes
BEV'S SAUTEED YELLOW SQUASH
This is the way I have been serving summer squash to my family to years. It is so easy and tastes great. I hope you enjoy it too!
Provided by Bev I Am
Categories Vegetable
Time 30m
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- Melt butter in large skillet.
- Add onion and cook just till tender.
- Add yellow squash and continue cooking over medium heat, stirring until squash begins to soften.
- Cover and continue cooking over low heat until nice and tender (usually about 20-25 minutes).
- I add lots of salt and pepper.
Nutrition Facts : Calories 159.8, Fat 12.1, SaturatedFat 7.4, Cholesterol 30.5, Sodium 108.3, Carbohydrate 12.4, Fiber 3.7, Sugar 7.6, Protein 4
MEDITERRANEAN SAUTEED YELLOW SQUASH RECIPE
Easy sautéed yellow squash recipe, prepared Mediterranean-style with sweet onions, bell peppers, garlic and a warm Eastern Mediterranean spice combination. You can totally tailor this recipe to your liking, check out the notes for recipe variations.
Provided by Suzy Karadsheh
Categories Vegetarian/Side Dish
Time 25m
Number Of Ingredients 13
Steps:
- Heat 2 tbsp extra virgin olive oil over medium heat until shimmering but not smoking. Add sweet onions and cook for about 4 minutes until translucent (you can raise heat to medium-hot and toss onions regularly.)
- Add garlic, yellow squash, and red bell peppers. Drizzle a little more extra virgin olive oil.
- Season with salt, pepper, and spice mixture. Toss with a wooden spoon to make sure vegetables are well coated with the spices. Cook on medium-high, stirring occasionally, until squash and peppers are nice and tender (I like my squash to have some carmalized parts, so it helps to raise the heat for a little while.)
- Transfer to a serving platter. Add another drizzle of extra virgin olive oil and a generous pinch of za'atar. If you like, add a sprinkle of crumbled feta cheese, pitted olives, and a handful of chopped fresh herbs like parsley. Enjoy!
Nutrition Facts : Calories 98 calories, Sugar 1.5 g, Sodium 54 mg, Fat 8.3 g, SaturatedFat 1.8 g, TransFat 0 g, Carbohydrate 5.5 g, Fiber 1.3 g, Protein 2 g, Cholesterol 4.2 mg
MEDITERRANEAN SUMMER SQUASH
"I came up with the recipe when my garden was producing like crazy and I had lots of fresh zucchini, yellow squash and tomatoes," writes Dawn E Bryant of Thedford, Nebraska. "I combined the three, added herbs, garlic and feta and came up with a colorful, flavorful dish that I really love. My son eats it up like crazy too."
Provided by Taste of Home
Categories Side Dishes
Time 25m
Yield 4 servings.
Number Of Ingredients 10
Steps:
- In a large skillet, saute onion in oil until tender. Add squash and zucchini; saute 6-8 minutes longer or until tender. Add garlic; cook 1 minute longer. Stir in the remaining ingredients; heat through.
Nutrition Facts : Calories 69 calories, Fat 5g fat (1g saturated fat), Cholesterol 4mg cholesterol, Sodium 220mg sodium, Carbohydrate 5g carbohydrate (2g sugars, Fiber 2g fiber), Protein 3g protein. Diabetic Exchanges
SAUTEED ZUCCHINI AND SQUASH
This simple side dish is perfect for summer. It's quick to prepare with fresh garden vegetables and it's full of flavor.
Provided by Karly Campbell
Categories Side Dishes
Time 25m
Number Of Ingredients 10
Steps:
- Heat oil in a large heavy-bottomed skillet, such as cast iron.
- Add the onion to the skillet and cook, stirring occasionally, for 5 minutes to soften.
- Add the zucchini and squash to the skillet and cook, stirring occasionally, for 5 minutes.
- Add the tomato, garlic, salt, basil, and pepper, and stir well. Continue cooking, stirring occasionally, for 5 minutes or until the squash has softened to your liking.
- Sprinkle with fresh parsley before serving.
Nutrition Facts : Calories 66 calories, Carbohydrate 7 grams carbohydrates, Cholesterol 0 milligrams cholesterol, Fat 4 grams fat, Fiber 2 grams fiber, Protein 2 grams protein, SaturatedFat 1 grams saturated fat, ServingSize 1, Sodium 269 milligrams sodium, Sugar 4 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 3 grams unsaturated fat
SAUTEED YELLOW SQUASH
Provided by Rachael Ray : Food Network
Categories side-dish
Time 24m
Yield 4 servings
Number Of Ingredients 7
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.
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EASY SKILLET ZUCCHINI RECIPE WITH BALSAMIC REDUCTION
From themediterraneandish.com
4.8/5 (19)Total Time 30 minsCategory Side DishCalories 172 per serving
- Make the balsamic glaze or reduction. In a saucepan, heat the balsamic vinegar and brown sugar. Bring to a boil over medium-high heat, then reduce heat to medium-low and let simmer for 20 minutes or so. Remove from heat and let cool for 10 minutes; the balsamic glaze will continue to thicken as it cools (see shortcut option in notes)
- Meanwhile, in a large pan or skillet, heat 2 tbsp extra virgin olive oil until shimmering but not smoking. Add zucchini rounds and season with salt, pepper and paprika. Saute over medium-high heat, tossing occasionally until zucchini rounds soften and gain some color on both sides (about 7 to 10 minutes)
- Using a slotted spoon, transfer sauteed zucchini to a serving platter. Drizzle with the prepared balsamic glaze. Sprinkle sesame seeds and dried mint flakes on top. Enjoy warm or at room temperature.
RECIPE: MEDITERRANEAN SALMON WITH SAUTéED KALE & …
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4.2/5 Total Time 35 minsCuisine AmericanCalories 610 per serving
SAUTEED YELLOW SQUASH - RASA MALAYSIA
From rasamalaysia.com
4.5/5 (10)Total Time 10 minsCategory American RecipesCalories 105 per serving
- Heat up a skillet on medium heat. Add the olive oil and butter. Saute the garlic for about 1 minute, then add the yellow squash. Saute the yellow squash and season with salt and ground black pepper. Cook for about 1-2 minutes until they are cooked but still remain somewhat crisp. Add the lemon juice and chopped parsley, stir to combine well with the yellow squash. Dish out and serve immediately.
SAUTéED YELLOW SQUASH RECIPE - A SPICY PERSPECTIVE
From aspicyperspective.com
5/5 (6)Calories 116 per servingCategory Lunch, Main Course
- Add the butter and oil to the skillet, followed by and squash and garlic. Toss and sear for 2-5 minutes, until barely cooked through. Salt and Pepper to taste.
- Push the squash to the sides of the skillet and add the tomatoes. Cook and toss another 2-3 minutes until the tomatoes are just about to pop. Stir in the fresh thyme and remove from heat.
MEDITERRANEAN BEEF STUFFED SQUASH | SUMPTUOUS SPOONFULS
From sumptuousspoonfuls.com
Reviews 1Estimated Reading Time 3 minsServings 3-4Total Time 1 hr
- Preheat the oven to 350 F. Cut the squash lengthwise and, using a grapefruit spoon, hollow out the inside of the squash, taking care to leave a thin shell (with no holes in it) about 1/4 inch thick. Don’t worry if it is not exactly 1/4 inch … this is a very forgiving recipe.
- Heat a frying pan over medium heat, add the olive oil and the spices and let the spices cook until they are toasted and fragrant. Add the ground beef and cook until browned. Add the peppers and onions and saute until soft. Pour in the red wine and cook some more, until the wine is mostly gone. Season with salt & fresh ground pepper.
- Chop up the squash that you removed from the shell. Heat a large nonstick frying pan over medium heat. Once it is warm, add the olive oil and swirl it around, then add the chopped squash, onion and garlic. Cook and stir for several minutes until the onion is soft and translucent and the squash is tender. Stir in the chopped tomatoes and breadcrumbs. Add the meat. The mixture should start to stick together nicely. If it doesn’t, add more breadcrumbs. Add salt & fresh-ground pepper and some chopped fresh basil and oregano leaves to taste.
- Take the squash shells and push the filling mixture into them, smushing the filling in with your spoon (or fingers) and letting the filling mound to get most of the mixture into the squash shells. If you have extra filling, put it in ramekins or a small oven-safe bowl. Sprinkle it all with shredded cheese.
MEDITERRANEAN STYLE EGGPLANT PASTA - AN EASY INSTANT POT ...
From melissatraub.com
5/5 (6)Total Time 36 minsCategory Main CourseCalories 200 per serving
- Set Instant Pot on saute - medium for 5 minutes. Add olive oil to the inner pot and heat for 30 seconds. Add eggplant, onions, and salt. Stir occasionally and saute for 4 minutes.
- Add zucchini, herbs de Provence, basil, and black pepper, and stir. Pour diced tomatoes over the top of this mixture without stirring.
- Place broken spaghetti on top of the vegetable mixture. Pour 8 - 12 oz. of water on top as needed to all spaghetti is moist.
BAKED STUFFED ZUCCHINI SQUASH - MEDITERRANEAN LATIN LOVE ...
From mediterraneanlatinloveaffair.com
Ratings 8Calories 450 per servingCategory Main Course
- As you brown the beef (keep heat medium), set up an area right next to the stove so you can continue mixing occasionally. Start carving out the zucchinis and squash to empty them in the middle. Do the same to beef steak tomatoes.
- Chop the internal part of the carved beefsteak tomatoes, zucchinis and squash and add them to the ground beef mix.
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Estimated Reading Time 4 mins
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