Snap Peas Yellow And Zucchini Squash Recipes

SUMMER SQUASH AND ZUCCHINI SALAD

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.

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.

SQUASH AND SNAP PEAS MEDLEY

Steps:

• In a large Dutch oven, heat oil over medium-high heat. Add onion and garlic; cook, stirring constantly, for 2 to 3 minutes. Add squash; cook, stirring frequently, for 4 minutes. Add peas and next 3 ingredients; cook, stirring constantly, for 3 to 4 minutes or until peas are crisp-tender; stir in butter until melted. Serve immediately.

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.

SNAP PEAS, YELLOW AND ZUCCHINI SQUASH

Steps:

• Cut squash in 1 inch chunks.
• In lg skillet, melt butter.
• Saute squash, peas and rosemary until vegetables are crisp-tender.
• Sprinkle with salt and pepper.

GEMELLI WITH YELLOW SQUASH, PEAS, AND BASIL

Steps:

• In a large pot of boiling salted water, cook pasta 2 minutes less than al dente. Add squash and peas; cook until squash is crisp-tender, about 2 minutes. Reserve 1/2 cup pasta water; drain pasta mixture, and return to pot.
• To mixture in pot, add butter, lemon juice, 1/4 cup Parmesan, and 1/4 cup pasta water. Season with salt and pepper, and toss to combine. If needed, add enough pasta water to create a thin sauce that coats pasta. Stir in basil, and sprinkle with remaining 1/4 cup Parmesan; serve immediately.

ZUCCHINI AND SNOW-PEA SALAD

Steps:

• Very thinly slice zucchini with slicer and place in a large sieve set over a bowl. Toss zucchini with 3/4 tsp salt and drain 30 minutes.
• Meanwhile, blanch snow peas in a pot of boiling salted water (2 Tbsp salt for 4 qt water) 1 1/2 minutes. Drain and immediately plunge snow peas into an ice bath to stop cooking. Drain again and pat dry.
• Rinse zucchini under cold running water, then press gently to remove any excess liquid. Pat dry.
• Toast sesame seeds in a dry small skillet over medium heat, shaking skillet occasionally, until golden, about 2 minutes, then cool.
• Stir together remaining ingredients in a large bowl until sugar has dissolved, then toss with vegetables and sesame seeds.

ROSEMARY PEAS 'N' SQUASH

Steps:

• Cut squash into 1-in. chunks. In a large skillet, melt butter. Saute squash, peas and rosemary for 5 minutes or until vegetables are crisp-tender. Sprinkle with salt and pepper.

YELLOW SQUASH AND SNOW PEAS

Steps:

• Dice squash to 1 inch chunks.
• Clip tough stem part off of snow peas.
• Heat oil in wok or skillet to hot but not smoking.
• Stir in squash and snow peas.
• Toss and fry till tender.
• Serve.
• Salt and pepper to taste.