Sautéed Yellow Squash Recipes

FAST SUMMER SQUASH SAUTE

Steps:

• In a large skillet, saute the squash, onion and garlic in oil and butter for 10-12 minutes or until tender. Sprinkle with salt and pepper.

SAUTéED YELLOW SQUASH WITH ONIONS

Steps:

• Cut squash into thin slices. Spread slices out onto paper towels. Salt and allow to "sweat". After 10 minutes blot with paper towel. Flip slices over and repeat with salt and blot after 10 minutes. This allows salt to flavor squash and releases water for better sautéing.
• In a 10 inch saucepan combine olive oil and butter. Lightly sauté onion first and set aside into small bowl.
• In same saucepan sauté squash on low heat until tender. Before removing from heat add sautéed onions and sprinkle with Lawry's seasoned salt, garlic powder and black pepper.
• Note: For best flavor use a sweet onion.

BEV'S SAUTEED YELLOW SQUASH

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.

SAUTéED YELLOW SQUASH

Steps:

• Slice the squash into ¼-inch rounds. If the squash is large, slice the rounds into half-moons.
• Make the herb oil: In a jar with a tight-fitting lid, combine the lemon juice, olive oil, garlic, parsley, salt, and pepper and shake to combine.
• Make the topping: In a small bowl, combine the panko, Vegan Parmesan, parsley, salt, several grinds of pepper, and a pinch of red pepper flakes, if desired.
• Heat a large skillet over medium heat with a few drizzles of olive oil. Add the squash and sauté for about 7 to 10 minutes, stirring occasionally so that all sides get cooked. I like to cook mine until it's soft, yet still has a firm bite, but before it becomes too watery and mushy. Remove from the skillet and toss with the herb oil. Top with the panko mixture, and fresh herbs, if desired.

MEDITERRANEAN SAUTEED YELLOW SQUASH RECIPE

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!

SQUASH AND GREEN BEAN SAUTE SIDE DISH

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.

SAUTEED YELLOW SQUASH AND ONION IN BUTTER

Steps:

• Place skillet over medium heat. Add butter and melt.
• Add onion and stir once to coat with butter. Saute for ten minutes, stirring halfway. Do not stir continually.
• Add squash and garlic, if using, and stir to coat with butter. Continue sauteing until onions are transparent and begin to be golden around the edges. Gently flip and stir every 5-10 minutes, taking care not to mash the squash as it becomes tender. If the vegetables start to stick to the pan, deglaze by adding a splash of water and scraping the bottom of the pan. The delicious fond morsels that come up from scraping will add to the flavor of the squash. Add salt and pepper to taste. Stir gently.

SAUTEED ZUCCHINI AND YELLOW SQUASH

Steps:

• Heat a large skillet or frying pan and olive oil over medium high heat. Add garlic, zucchini, and yellow squash.
• Season with salt and pepper, toss to combine. Continue to cook over medium high heat, stirring frequently, until the zucchini and squash reach your desired level of tenderness.
• Once done, remove the zucchini and squash from heat and squeeze the lemon juice over. Sprinkle Parmesan cheese, then stir until well coated.
• Serve immediately.

YELLOW SQUASH AND CORN SAUTE

Steps:

• Place corn into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, 10 to 15 minutes. Drain and cool corn. Cut corn off the cobs.
• Place squash into a skillet and add water. Cook squash over medium heat until tender, 5 to 10 minutes. Drain any excess water from skillet.
• Stir corn, butter, parsley, salt, and pepper into squash; cook, stirring occasionally, until heated through, about 5 minutes.

SAUTéED SQUASH AND ZUCCHINI

Steps:

• Cut 2 medium-size yellow squash and 2 medium-size zucchini into 1/4-inch-thick slices, and chop 1 small onion.
• Sauté vegetables in a large skillet with 1 tablespoon hot oil over medium-high heat for 5 minutes. Add 1 minced garlic clove, and sauté 1 minute. Add salt and pepper to taste.

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 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.