Stewed Yellow Zucchini Squash Recipes

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STEWED YELLOW & ZUCCHINI SQUASH



Stewed Yellow & Zucchini Squash image

Make and share this Stewed Yellow & Zucchini Squash recipe from Food.com.

Provided by Shellbelle

Categories     Vegetable

Time 35m

Yield 6 serving(s)

Number Of Ingredients 4

1 large yellow squash, sliced
1 large zucchini, sliced
3 tablespoons butter
salt and pepper

Steps:

  • Fill a large pot 1/4 of the way with water.
  • Put all ingredients in, and bring to a boil over high heat.
  • Cover and reduce heat to low.
  • Cook for 20-30 minute.
  • Use more or less water, depending on how much juice you want.

Nutrition Facts : Calories 68.1, Fat 6, SaturatedFat 3.7, Cholesterol 15.3, Sodium 51.7, Carbohydrate 3.6, Fiber 1.2, Sugar 1.9, Protein 1.4

SAUTéED YELLOW SQUASH AND ZUCCHINI



Sautéed Yellow Squash and Zucchini image

Provided by Kardea Brown

Categories     side-dish

Time 20m

Yield 4 servings

Number Of Ingredients 9

1 1/2 tablespoons olive oil
1 tablespoon unsalted butter
1 yellow onion, thinly sliced into half moons
2 cloves garlic, minced
2 medium zucchini, sliced into 1/4-inch-thick rounds
2 medium yellow squash, sliced into 1/4-inch-thick rounds
1 teaspoon Italian seasoning
Kosher salt
Freshly ground black pepper

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.

STEWED SUMMER SQUASH AND ONIONS



Stewed Summer Squash and Onions image

This isn't a recipe as much as a method of cooking summer squash. I gave amounts but treat it more as a ratio than a rule- allow at least one squash per serving because it cooks down to a very small amount even though it looks like you are cooking a lot.

Provided by pedspeech

Categories     Vegetable

Time 40m

Yield 4 serving(s)

Number Of Ingredients 5

4 summer squash (zucchini works but I prefer yellow)
1 large onion, diced
3 tablespoons butter
water
salt and pepper

Steps:

  • Slice squash as thinly as possible- I use a mandoline to do this quickly.
  • Melt butter in large skillet over medium heat.
  • Add squash and onions and season then cover with water.
  • Cook, stirring occasionally until water evaporates.
  • Can be eaten at this point, but I like to cook it until it is almost brown, you just have to stir very frequently because it will stick pretty bad. Cooking it a long time will caramelize the vegetables and it becomes a sweet side dish. Warning- it isn't pretty, but it is tasty!
  • Make this into a main dish by adding chunks of ham during cooking. Also delicious!

STEWED YELLOW SUMMER SQUASH



Stewed Yellow Summer Squash image

Summer yellow squash, Southern-style.

Provided by Ed Canipelli

Categories     Side Dish     Vegetables     Squash     Summer Squash

Time 1h

Yield 2

Number Of Ingredients 7

2 slices bacon
4 small crookneck (yellow) squash
¼ cup chopped Vidalia® onion
2 tablespoons white sugar
1 tablespoon salt
2 teaspoons ground black pepper
1 cup water, or as needed to cover

Steps:

  • Cut bacon into 1/4-inch thick strips (lardons). Slice squash and set aside.
  • Cook bacon lardons in a saucepan over medium heat until crispy, 5 to 7 minutes.
  • Add squash, onion, sugar, salt, and pepper to the bacon and bacon grease. Add enough water to cover and cook over medium-low heat for 45 minutes. Much of the water will evaporate; add more if needed.

Nutrition Facts : Calories 147.7 calories, Carbohydrate 23.6 g, Cholesterol 9.9 mg, Fat 4.3 g, Fiber 3.5 g, Protein 6.6 g, SaturatedFat 1.4 g, Sodium 3706.1 mg, Sugar 18.5 g

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