Sautéed Summer Squash With Red Pepper And Onion Recipes

SAUTEED SUMMER SQUASH WITH BELL PEPPERS AND ONIONS

Steps:

• Heat the olive in a large skillet and then add the onions. Cook at medium heat, for about 2 minutes, stirring infrequently. Stirring infrequently is the key to a great saute - the more your stir, the less the veggies will be crisp as desired. Add the bell pepper, let that cook for a couple minutes and then add the squash. Stir to combine and then leave it alone for a few minutes.
• Sometimes I will cover this will a lid for a few minutes, but it depends on how everything is cooking. Check to see how to squash is cooking, flip everything over in the skillet or stir gently. If you are not stirring it often, you will see the edges begin to crisp and brown on the vegetables.
• If the skillet is dry or things appear to be sticking to it, just splash a little bit of water into the skillet. When the veggies are done to the level that you desire, remove from the heat and serve immediately. Enjoy!

SAUTEED YELLOW SQUASH

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.

SAUTéED SUMMER SQUASH WITH RED PEPPER AND ONION

Steps:

• Heat the olive oil in a large, heavy skillet over medium heat and add the onion. Cook, stirring often, until tender, 5 to 8 minutes, and add the garlic, summer squash, red pepper, and about 3/4 teaspoon salt. Turn the heat to medium-high and cook, stirring, until the squash is translucent and the red pepper tender, about 10 minutes. Add freshly ground pepper, taste and adjust salt. Stir in the parsley and remove from the heat. Serve as a side dish, or use as a filling for a vegetable tart, gratin, or frittata.

SAUTEED SUMMER SQUASH WITH ONIONS AND MINT

Steps:

• Heat the oil in a large skillet and saute the onion and garlic over a moderate to low heat until the onion is almost caramelized.
• Add the summer squash and the mint to the skillet and saute until the squash is golden. Season with salt and pepper. Garnish with mint sprigs and serve.

SAUTEED SQUASH MEDLEY

Steps:

• In a large skillet, saute the squash, zucchini, mushrooms, onion and red pepper in butter for 8-10 minutes or until tender. Stir in garlic salt and pepper; sprinkle with cheese.

SAUTEED YELLOW SQUASH, ZUCCHINI AND ROASTED RED PEPPERS

Steps:

• Melt butter in a large skillet and add olive oil.
• Add onion and cook just until tender.
• Add wine, yellow squash, zucchini 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). Add roasted red peppers during the last few minutes.
• Season to taste.

SAUTEED SUMMER SQUASH WITH PARMESAN

Steps:

• Slice squash and onion to 3/16-inch thickness using a mandolin.
• Melt butter and canola oil over medium heat in a large skillet. Add squash and onion to the hot pan and season with salt and pepper. Saute until vegetables begin to soften, about 10 minutes. Sprinkle with 3 tablespoons Parmesan cheese, reduce heat to low, and continue cooking for 5 minutes.
• Remove skillet from heat and sprinkle with additional tablespoon Parmesan cheese prior to serving.

YELLOW SQUASH AND PEPPERS

Steps:

• In a large skillet, saute the squash, onion and peppers in oil for 4-5 minutes or until crisp-tender. Add the remaining ingredients. Reduce heat to medium. , Cook, uncovered, for 3-4 minutes or until vegetables are tender, stirring occasionally. Serve with a slotted spoon.

SUMMER SQUASH AND ONION CHEESY CASSEROLE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x9-inch baking dish with about 1/2 tablespoon of butter.
• Melt remaining 1 tablespoon of butter in a large cast-iron skillet over medium heat, and cook the summer squash and zucchini until the squash pieces begin to brown, 10 to 15 minutes, stirring often. Sprinkle with salt and black pepper, and spread into the bottom of the prepared baking dish. Sprinkle with about 1/3 of the chopped onions.
• Mix together the white Cheddar cheese and yellow Cheddar cheese in a bowl until thoroughly combined, and sprinkle about 1/2 cup of the cheese mixture over the onions. Drizzle with about 1 tablespoon of the sweetened condensed milk. Repeat sprinkling cheese, onions, and condensed milk twice more, then top with remaining cheese mixture.
• Bake in the preheated oven until the casserole is golden brown and the onions are tender, about 30 minutes.

YELLOW SQUASH AND RED PEPPER SAUTE

Steps:

• Heat a skillet to medium high and add olive oil.
• Add squash, onions, and red pepper.
• Season to your liking. Salt and pepper now with fresh asil at the end if you wish.
• Saute until lightly browned and tender crisp.
• Sprinkle with basil chiffonade and serve.

SUMMER SQUASH SAUTé

Steps:

• Melt butter in large skillet over medium-high heat. Add onion, garlic and tarragon; sauté until onion is just tender, about 2 minutes. Add yellow squash and zucchini; sauté until crisp-tender, about 8 minutes. Season with salt and pepper.