Sherris Mexi Zucchini Squash Saute Recipes

ZUCCHINI SAUTE

Zucchini Saute image

Provided by Trisha Yearwood

Time 15m

Yield 6 to 8 Servings

Number Of Ingredients 6

Ingredients

1 tablespoon olive oil
1/2 teaspoon minced garlic
3 large zucchini squash, thinly sliced
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 cup grated Parmesan cheese

Steps:

Heat the olive oil in a medium skillet over medium heat. When hot, add the garlic and saute for 2 minutes, or until fragrant; don't let it brown. Add the squash, salt and pepper and cook until the squash is tender but still slightly crisp, about 5 minutes. Transfer the squash to a serving dish and sprinkle with the Parmesan cheese.

SHERRI'S MEXI ZUCCHINI SQUASH SAUTE

Sherri's Mexi Zucchini Squash Saute image

Squash with an exciting tex-mex flavor. This recipe is very versatile-use zucchini, yellow, or calabacita squash, RoTel tomatoes, Jack cheese or add mushrooms, kernel corn, and season to taste-esp the salt-a lot will depend on the bacon you use. I also like to add cumin, mexican oregano, and minced garlic or garlic powder. Use fresh tomatoes if you wish-cherry tomatoes are great! Also, this tastes great w/o the cheese, too. I found this recipe in a book my Grandmother gave me, compiled by Ladies Auxiliary of the Medina Lake Volunteer Fire Department, 1978. Enjoy!

Provided by Mrs.Jack

Categories Vegetable

Time 40m

Yield 4 serving(s)

Number Of Ingredients 12

Ingredients

6 slices bacon, chopped
4 zucchini, sliced
1 medium onion, chopped
1 green bell pepper, sliced
1 (8 ounce) can tomato sauce
1 (14 1/2 ounce) can diced tomatoes
1 teaspoon chili powder
1/2 teaspoon salt
1/2 teaspoon celery salt
1/2 teaspoon sugar
1/2 teaspoon black pepper
1/2 cup grated cheddar cheese

Steps:

In large skillet, cook bacon over medium heat for about 5 minutes. Drain fat but reserve 1-2 Tablespoons in pan.
Add squash, onion, and bell pepper and saute 5 minutes.
Add tomatoes and tomato sauce and simmer 10 minutes.
Add seasonings and cook gently until liquid is thick, about 10 minutes.
Sprinkle with grated cheese and cover to allow cheese to melt. (or place in oven until cheese melts.).

Nutrition Facts : Calories 311.2, Fat 20.8, SaturatedFat 8.2, Cholesterol 38, Sodium 1212.1, Carbohydrate 22.9, Fiber 5.6, Sugar 12.2, Protein 12

MEXICAN ZUCCHINI & YELLOW SQUASH

Mexican Zucchini & Yellow Squash image

I had something similar to this at Luby's and wanted to try and replicate. It came out better than I expected and is an exciting and different way to have squash. Even my vegetable avoiding husband loved it.

Provided by Deanne McKissick

Categories Vegetable

Time 20m

Yield 6 serving(s)

Number Of Ingredients 7

Ingredients

2 yellow squash
2 zucchini
Rotel Tomatoes
cilantro
salt
pepper
Velveeta cheese

Steps:

Peel and slice all squash and put in pot put just enough water to slightly cover squash add rotel (I used mild rotel and only half a can because I have small children and didn't want it too spicy).
add enough cilantro for your own liking sprinkle in salt and pepper to taste boil lightly until squash is tender add a couple of slices of cheese or enough to your liking heat until cheese is melted.

SUMMER SQUASH AND ZUCCHINI SIDE DISH

Summer Squash and Zucchini Side Dish image

I'm trying to cut my risk for cardiac disease by changing the way I eat. This colorful sauteed zucchini and squash side dish is packed with as much nutrition as fresh-picked flavor! -Marlene Agnelly, Ocean Springs, Mississippi

Provided by Taste of Home

Categories Side Dishes

Time 30m

Yield 6 servings.

Number Of Ingredients 10

Ingredients

1 yellow summer squash, quartered and sliced
1 medium zucchini, quartered and sliced
1 medium onion, chopped
1 medium sweet red pepper, cut into 1-inch pieces
1 tablespoon olive oil
2 garlic cloves, minced
1/2 teaspoon salt-free spicy seasoning blend
1/4 teaspoon salt
1/8 teaspoon pepper
1 medium tomato, chopped

Steps:

In a large skillet, saute the yellow squash, zucchini, onion and red pepper in oil for 5 minutes. Add garlic and seasonings; saute 2-3 minutes longer or until vegetables are crisp-tender. Stir in tomato; heat through.

Nutrition Facts : Calories 53 calories, Fat 2g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 104mg sodium, Carbohydrate 8g carbohydrate (4g sugars, Fiber 2g fiber), Protein 2g protein. Diabetic Exchanges

ZUCCHINI SAUTE

Zucchini Saute image

Quick vegetable saute that's very versatile! You can use any veggies you like. Serve over pasta, if desired.

Provided by Denyse

Categories Side Dish Vegetables Tomatoes

Time 30m

Yield 6

Number Of Ingredients 8

Ingredients

1 tablespoon olive oil
½ red onion, diced
salt and pepper to taste
4 zucchini, halved and sliced
½ pound fresh mushrooms, sliced
1 tomato, diced
1 clove garlic, minced
1 teaspoon Italian seasoning

Steps:

Heat oil in a large skillet over medium heat. Saute onion with salt and pepper for 2 minutes. Stir in zucchini and mushrooms. When zucchini begins to soften, add tomatoes, garlic and Italian seasoning. Cook until heated through.

Nutrition Facts : Calories 68.1 calories, Carbohydrate 9.2 g, Fat 3.2 g, Fiber 2.6 g, Protein 2.8 g, SaturatedFat 0.5 g, Sodium 99.1 mg, Sugar 3 g

CHEESY ZUCCHINI SAUTE

Cheesy Zucchini Saute image

Although I no longer have a garden of my own, friends and neighbors keep me amply supplied with squash. As a thank-you, I tell them how to make this refreshing zucchini saute. It's quick, easy and oh, so tasty! -Doris Biggs, Felton, Delaware

Provided by Taste of Home

Categories Side Dishes

Time 20m

Yield 6 servings.

Number Of Ingredients 9

Ingredients

1/2 cup chopped onion
1/4 cup butter, cubed
3 cups coarsely shredded zucchini
2 teaspoons minced fresh basil or 1/2 teaspoon dried basil
1/2 teaspoon salt
1/8 teaspoon garlic powder
1 cup shredded cheddar cheese
1 cup diced fresh tomato
2 tablespoons sliced ripe olives

Steps:

In a large skillet, saute onion in butter until crisp-tender. Stir in the zucchini, basil, salt and garlic powder. Cook and stir for 4-5 minutes or until zucchini is crisp-tender. Sprinkle with the cheese, tomato and olives. , Cover and cook for 4-5 minutes or until cheese is melted. Serve immediately.

Nutrition Facts : Calories 157 calories, Fat 13g fat (9g saturated fat), Cholesterol 40mg cholesterol, Sodium 416mg sodium, Carbohydrate 5g carbohydrate (3g sugars, Fiber 1g fiber), Protein 5g protein.

GRILLED SQUASH AND ZUCCHINI

Grilled Squash and Zucchini image

A refreshing summer vegetable medley.

Provided by John Cox

Categories Side Dish Vegetables Squash Zucchini Grilled Zucchini Recipes

Time 45m

Yield 4

Number Of Ingredients 7

Ingredients

1 yellow squash, sliced
1 zucchini, sliced
1 lemon, zested and juiced
1 tablespoon unsalted butter, cut into chunks
1 teaspoon kosher salt
1 tablespoon ground black pepper, or to taste
1 teaspoon cayenne pepper, or to taste

Steps:

Preheat grill for medium heat and lightly oil the grate.
Place yellow squash and zucchini on a square of aluminum foil; sprinkle with lemon zest, lemon juice, and butter. Season with salt, black pepper, and cayenne pepper. Wrap the aluminum foil over the vegetables.
Cook vegetables on the preheated grill until tender, about 30 minutes.

Nutrition Facts : Calories 53.7 calories, Carbohydrate 7.9 g, Cholesterol 7.6 mg, Fat 3.3 g, Fiber 3.3 g, Protein 1.6 g, SaturatedFat 1.9 g, Sodium 487.9 mg, Sugar 0.9 g

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