SAUTEED YELLOW SQUASH AND TOMATOES
Make and share this Sauteed Yellow Squash and Tomatoes recipe from Food.com.
Provided by smiles4u
Categories Vegetable
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Without peeling, slice squash in 1/2" diagonal slices.
- In medium sized skillet, melt butter or margarine and saute onions until golden.
- Add squash and remaining ingredients, toss to combine.
- cover and cook 10 - 15 minutes over medium heat until tender.
YELLOW SQUASH AND TOMATOES
Yellow Squash and Tomatoes is a delightful side dish that uses only a handful of ingredients. It can be whipped up in about 10 minutes making it so easy for weeknight dinners. This healthy, low calorie, gluten free and vegan recipe is so easy, it's also great for company dinners and potlucks.
Provided by Teresa
Categories Side Dish Vegetable Veggie
Time 10m
Number Of Ingredients 6
Steps:
- Heat a large skillet over medium heat.
- Add oil and heat an additional minute.
- Sauté squash in oil until tender, about 5 to 8 minutes.
- Add tomatoes, basil, salt and pepper.
- Reduce heat to low.
- Cook 2-3 minutes longer or until heated through.
Nutrition Facts : Calories 85 kcal, Carbohydrate 6 g, Protein 2 g, Fat 7 g, SaturatedFat 1 g, Sodium 244 mg, Fiber 2 g, Sugar 4 g, UnsaturatedFat 6 g, ServingSize 1 serving
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.
PAN-COOKED SUMMER SQUASH WITH TOMATOES AND BASIL
This Provençal summer dish is delightful as a starter or as a side dish with fish, chicken or cooked grains.
Provided by Martha Rose Shulman
Categories weekday, side dish
Time 15m
Yield 4 to 6 servings
Number Of Ingredients 7
Steps:
- Heat 1 tablespoon of the olive oil over medium-high heat in a wide, heavy skillet. Add the zucchini. Cook, stirring or shaking the pan, until the zucchini is lightly seared and beginning to soften, three to five minutes. Remove from the pan, and set aside.
- Add the remaining olive oil to the pan, then the garlic. Cook, stirring, just until fragrant -- less than 30 seconds. Stir in the tomatoes. Cook, stirring, until the tomatoes have begun to cook down, about five minutes. Return the zucchini to the pan, add salt and pepper to taste, and reduce the heat to medium. Cook, stirring often, until the zucchini is tender and translucent and the tomatoes have cooked down to a fragrant sauce. Stir in the basil, and taste and adjust seasonings. Remove from the heat and serve hot, or allow to cool and serve at room temperature.
Nutrition Facts : @context http, Calories 75, UnsaturatedFat 4 grams, Carbohydrate 7 grams, Fat 5 grams, Fiber 2 grams, Protein 2 grams, SaturatedFat 1 gram, Sodium 455 milligrams, Sugar 4 grams
SQUASH AND GREEN BEAN SAUTE SIDE DISH
Simple, tasty side dish which is quick and easy to prepare.
Provided by CathWithKids
Categories Side Dish Vegetables Squash Summer Squash
Time 25m
Yield 2
Number Of Ingredients 8
Steps:
- Cook and stir squash and green beans in a nonstick skillet over medium heat until slightly softened, 2 to 3 minutes. Stir tomatoes, lemon juice, parsley, coriander, salt, and black pepper into squash mixture; cook and stir until tomatoes have softened, 5 to 10 minutes.
Nutrition Facts : Calories 88.6 calories, Carbohydrate 19.6 g, Fat 0.9 g, Fiber 6.8 g, Protein 5.1 g, SaturatedFat 0.2 g, Sodium 167.7 mg, Sugar 5.9 g
SAUTEED SQUASH AND TOMATOES
Make and share this Sauteed Squash and Tomatoes recipe from Food.com.
Provided by breezermom
Categories Pork
Time 50m
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- Sauté bacon in a large skillet over medium-high heat 8 minutes or until crisp; remove bacon, and drain on paper towels, reserving 2 tablespoons drippings in skillet.
- Sauté onion and next 4 ingredients in hot drippings 4 minutes or until onion is tender. Add zucchini and yellow squash; cook, stirring often, 10 minutes.
- Stir in tomatoes, and cook, stirring occasionally, 10 minutes.
- Remove from heat, and stir in butter and vinegar. Season with salt and pepper to taste. Garnish, if desired.
YELLOW SQUASH AND TOMATOES
Kathy Smith of Pittsburgh, Pennsylvania writes of her Yellow Squash and Tomatoes, "Don't be fooled by the simplicity; this is so good. I made it at least once a week last summer when the garden was producing squash, tomatoes and basil."
Provided by Taste of Home
Categories Side Dishes
Time 15m
Yield 4 servings.
Number Of Ingredients 6
Steps:
- In a large skillet, saute squash in oil until tender. Add the tomatoes, basil, pepper and salt. Reduce heat to medium; cook 1-2 minutes longer or until heated through.
Nutrition Facts : Calories 94 calories, Fat 7g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 82mg sodium, Carbohydrate 8g carbohydrate (4g sugars, Fiber 3g fiber), Protein 2g protein. Diabetic Exchanges
SAUTEED SUMMER SQUASH AND TOMATOES
Provided by Food Network Kitchen
Categories side-dish
Time 25m
Yield 6 servings
Number Of Ingredients 7
Steps:
- Heat a large skillet over medium heat. Add the oil and garlic, and saute until the garlic is golden, about 2 to 3 minutes. Remove and discard the garlic. Increase the heat to high and add the squash. Saute, tossing frequently until crisp-tender, about 5 minutes. Add the tomatoes and mint and cook until warmed, about 1 minute more. Season with salt and pepper to taste. Serve in a warm bowl.
ASHLEY AND WHITNEY'S YELLOW SQUASH AND TOMATO PACKET
Yellow squash and Roma tomatoes with fresh basil are baked in foil packets for the flavors of summer--and easy clean up.
Provided by Reynolds Kitchens(R)
Categories Trusted Brands: Recipes and Tips Reynolds®
Time 20m
Yield 4
Number Of Ingredients 8
Steps:
- Preheat oven to 450 degrees F.
- Place 1/4 of vegetables in center of a sheet of Reynolds Wrap® Heavy Duty Aluminum Foil. Drizzle with butter; top with basil. Sprinkle with salt and pepper.
- Bring up sides of foil over vegetables; fold down two times. Double fold both ends of foil to seal packet, leaving room for heat circulation inside. Repeat to make four packets. Place packets on baking sheet with 1-inch sides.
- Bake 15 to 18 minutes on the cookie sheet.
- Open packets carefully by cutting beside top fold with a sharp knife, allowing steam to escape. Sprinkle 1 tablespoon Parmesan cheese over vegetables in each packet.
Nutrition Facts : Calories 160.1 calories, Carbohydrate 8.2 g, Cholesterol 34.9 mg, Fat 13.3 g, Fiber 2.8 g, Protein 3.7 g, SaturatedFat 8.2 g, Sodium 202 mg, Sugar 2.2 g
SAUTEED SQUASH WITH TOMATOES & ONIONS
My favorite meals show a love of family and food. This zucchini dish with tomatoes is like a scaled-down ratatouille. -Adan Franco, Milwaukee, Wisconsin
Provided by Taste of Home
Categories Side Dishes
Time 20m
Yield 8 servings.
Number Of Ingredients 6
Steps:
- In a large skillet, heat oil over medium-high heat. Add onion; cook and stir until tender, 2-4 minutes. Add zucchini; cook and stir 3 minutes., Stir in tomatoes, salt and pepper; cook and stir until squash is tender, 4-6 minutes longer. Serve with a slotted spoon.
Nutrition Facts : Calories 60 calories, Fat 4g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 306mg sodium, Carbohydrate 6g carbohydrate (4g sugars, Fiber 2g fiber), Protein 2g protein. Diabetic exchanges
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