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.
ZUCCHINI-AND-SQUASH SALAD
Buttery toasted pine nuts, salty Pecorino Romano, and fragrant basil add intrigue to this simple summer side dish.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Time 55m
Number Of Ingredients 10
Steps:
- Generously sprinkle zucchini and squash slices with salt; let stand in a colander 30 minutes. Rinse and pat dry, then transfer to a large bowl. Whisk together oil, lemon juice, Dijon, and honey. Drizzle mixture over slices. Add pine nuts, cheese, and basil; toss to coat. Season with salt and pepper. Serve immediately, or let stand at room temperature up to 2 hours.
MARINATED ZUCCHINI SALAD
Raw zucchini can be a dull ingredient, but when it's very thinly sliced it marinates beautifully, especially in lemon juice. I like to use a mixture of green and yellow squash here. Assemble this dish at least four hours before you wish to serve it, so that the squash has time to soften and soak up the lemony marinade.
Provided by Martha Rose Shulman
Categories weekday, salads and dressings
Time 6h40m
Yield Serves four
Number Of Ingredients 6
Steps:
- Slice the squash as thinly as you can. Sprinkle with salt, preferably kosher salt, and let sit for 15 to 30 minutes. Rinse and drain on paper towels.
- Mix together the lemon juice, garlic and olive oil. Toss with the zucchini. Season with salt and pepper. Cover and refrigerate for four to six hours.
- Remove from the refrigerator, and remove the garlic clove. Add the fresh herbs, and toss together. Taste, adjust seasoning and serve.
Nutrition Facts : @context http, Calories 116, UnsaturatedFat 9 grams, Carbohydrate 5 grams, Fat 11 grams, Fiber 1 gram, Protein 2 grams, SaturatedFat 2 grams, Sodium 317 milligrams, Sugar 3 grams
SUMMER SQUASH AND ZUCCHINI SALAD
I came up with this colorful and tasty zucchini salad years ago for a recipe contest and was delighted when I won honorable mention! The recipe easily doubles and is the perfect dish to take to potlucks or family gatherings. -Paula Wharton, El Paso, Texas
Provided by Taste of Home
Categories Lunch Side Dishes
Time 20m
Yield 12 servings.
Number Of Ingredients 15
Steps:
- Thinly slice zucchini, squash, red pepper and onion; place in a large bowl. Add snap peas. In a small bowl, whisk remaining ingredients until blended. Pour over vegetables; toss to coat. Refrigerate, covered, at least 3 hours.
Nutrition Facts : Calories 101 calories, Fat 7g fat (1g saturated fat), Cholesterol 1mg cholesterol, Sodium 124mg sodium, Carbohydrate 8g carbohydrate (6g sugars, Fiber 2g fiber), Protein 2g protein. Diabetic Exchanges
SLICED ZUCCHINI AND YELLOW SQUASH SALAD
This colorful dish is dressed with olive oil, lemon, Parmesan, and salt. Use young squash for this recipe -- larger squash have too many seeds and are more fibrous.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Number Of Ingredients 6
Steps:
- Using a mandoline, very thinly slice the yellow squash into rounds and the zucchini lengthwise. Arrange the squash rounds and zucchini slices on six salad plates. Sprinkle the rounds and slices with salt and pepper, drizzle with olive oil, and squeeze the juice of 1 lemon over them. Very thinly shave the Parmesan cheese directly on top, and serve with the other lemon cut into wedges.
YELLOW SQUASH TURKEY SALAD
With a wonderful mix of flavors, colors and textures, this impressive salad can be made in minutes for lunch with a friend or for a light dinner with your sweetie. It's my favorite fast recipe! -Mildred Sherrer, Fort Worth, Texas
Provided by Taste of Home
Categories Lunch
Time 10m
Yield 2 servings.
Number Of Ingredients 8
Steps:
- In a large bowl, combine the first 7 ingredients. Drizzle with vinaigrette and toss to coat. Serve immediately.
Nutrition Facts : Calories 490 calories, Fat 17g fat (3g saturated fat), Cholesterol 37mg cholesterol, Sodium 1170mg sodium, Carbohydrate 61g carbohydrate (48g sugars, Fiber 7g fiber), Protein 22g protein.
WARM GREEN AND YELLOW SQUASH SALAD WITH CRANBERRY VINAIGRETTE
Make and share this Warm Green and Yellow Squash Salad With Cranberry Vinaigrette recipe from Food.com.
Provided by Sageca
Categories Vegetable
Time 45m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- In a medium bowl, combine the vinegar, cranberry juice, honey and salt and white pepper to taste.
- Slowly add the oil and whisk until the oil is incorporated into the vinaigrette.
- Chop the cranberries and add them to the vinaigrette.
- Stir to combine. Set aside.
- Cut each zucchini and yellow squash in half lengthwise. Drag the tip of a spoon lengthwise along the cut half to remove the seedy core.
- Slice each half into 1/4-inch-thick half-moon slices. Steam the squash until the slices are just cooked through. The white flesh will start to look opaque and the slices will start to wilt. Be careful not to overcook. Transfer squash to a large bowl.
- Add the dressing gradually to the squash--just enough to keep the salad moist--and toss to combine. (You probably will not need all the.
- dressing.) Set aside for 5 minutes. Transfer to a serving dish. Serve immediately.
- Do Ahead Tip:.
- The squash can be sliced, covered with plastic wrap and refrigerated ahead of time. The dressing also can be made hours in advance, then whisked together again before adding to the squash.
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