SUMMER SQUASH STIR-FRY
Harvest garden flavor with zucchini, pattypan and yellow summer squash roasted in your grill basket and tossed with ripe tomatoes. Quick and fresh!
Provided by By Betty Crocker Kitchens
Categories Side Dish
Time 30m
Yield 4
Number Of Ingredients 6
Steps:
- Heat coals or gas grill for direct heat. In large bowl, mix zucchini, summer squash, pattypan squash and dressing. Place mixture in grill basket (grill "wok"). Reserve dressing in bowl.
- Cover and grill squash over medium heat 10 to 13 minutes, shaking basket or stirring squash occasionally, until crisp-tender. Return squash to bowl with dressing. Add tomatoes and cilantro; toss to coat.
Nutrition Facts : Calories 90, Carbohydrate 10 g, Cholesterol 0 mg, Fat 1, Fiber 3 g, Protein 2 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 40 mg, Sugar 5 g, TransFat 0 g
SUMMER SQUASH STIR-FRY
"With an abundance of squash, green peppers, tomatoes and onion from our garden, this fresh-tasting recipe is both easy and economical to prepare," writes Doris Stein from Ojai, California. For a more substantial side dish, add cubed cooked ham and sprinkle with cheese.
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 2 servings.
Number Of Ingredients 8
Steps:
- In a skillet, saute the zucchini, green pepper and onion in butter until crisp-tender. Stir in the tomato and ham if desired; heat through. Sprinkle with salt and pepper. remove from the heat. Top with cheese if desired; cover and let stand until cheese is melted.
Nutrition Facts : Calories 97 calories, Fat 6g fat (4g saturated fat), Cholesterol 15mg cholesterol, Sodium 68mg sodium, Carbohydrate 11g carbohydrate (6g sugars, Fiber 3g fiber), Protein 2g protein.
SUMMER ZUCCHINI STIR-FRY
A quick and easy stir-fry made with fresh peas, corn and zucchini. It's the perfect summertime, vegetarian side dish.
Categories Side Dish
Time 25m
Yield 6
Number Of Ingredients 8
Steps:
- Cut kernels off ears of corn. In 12-inch skillet, melt butter over medium heat. Add corn, zucchini, onion and peas. Cook 3 to 5 minutes, stirring occasionally, until vegetables begin to soften.
- Sprinkle Tuscan seasoning, salt and pepper over mixture. Cook about 10 minutes longer, stirring occasionally, until vegetables are tender.
Nutrition Facts : ServingSize 1 Serving
ZUCCHINI/YELLOW SQUASH STIR FRY
A lovely veggie side dish. Wonderful summer squash blends nicely with onion in this quickie stir-fry.
Provided by Recipewrestler
Categories Vegetable
Time 17m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Rinse zucchini and squash.
- Cut into thin slices, discarding stems and bottoms.
- Slice onion into thin rings.
- Spray a wok or large, covered frying pan with cooking spray.
- Melt butter in pan over medium-high heat.
- Add zucchini, squash and onion.
- Stir-fry for several minutes, until tender-crisp.
- Season with salt and pepper, to taste.
- Add 3 T water and cover.
- Reduce heat and simmer for 6-8 minutes or until mixture meets your criteria for doneness (We like ours slightly soft, others may prefer either crisp or very soft).
SUMMER VEGETABLE STIR-FRY
Provided by Meryl Rothstein
Categories Herb Tomato Stir-Fry Vegetarian Low Cal High Fiber Low Sodium Dinner Mint Basil Eggplant Bell Pepper Squash Zucchini Summer Healthy Low Cholesterol Vegan Tarragon Cilantro Bon Appétit Sugar Conscious Pescatarian Dairy Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 4 servings
Number Of Ingredients 10
Steps:
- Combine 2 cups herbs, 1/4 cup scallions, ginger, and garlic in a mini-processor. Pulse to chop ingredients. Add 4 tablespoons oil, vinegar, and 1/4 cup water and process until a coarse purée forms. Transfer herb sauce to a bowl and stir in sesame seeds. Season to taste with salt and pepper. DO AHEAD: Herb sauce can be made 2 hours ahead. Cover and chill.
- Heat 1 tablespoon oil in large heavy skillet over medium-high heat until oil just begins to smoke. Add remaining 1/4 cup scallions and wheat berries. Stir-fry until wheat berries are golden brown and slightly crunchy, about 3 minutes. Season with salt and pepper. Divide wheat berries among bowls.
- Return skillet to medium-high heat and add remaining 2 tablespoons oil. Add vegetables, season with salt and pepper, and stir-fry until brightly colored and crisp-tender, about 4 minutes. Add remaining 1 cup herbs and toss to combine. Divide vegetables over wheat berries. Drizzle with herb sauce.
TURKEY OR CHICKEN, SUMMER SQUASH AND TOMATO STIR-FRY
Steps:
- Combine 2 tablespoons olive oil, lemon juice, thyme, 1/4 teaspoon salt, pepper, and red pepper in a large bowl. Add the chicken or turkey and toss. Marinate 15 minutes.
- Drain the meat and pat very dry. Heat a wok or large skillet over high heat. Add the remaining 2 tablespoons oil to the pan. Add the chicken and stir-fry until opaque and firm, about 4 minutes. Use a slotted spoon to transfer to a large bowl. Add the onion and pepper to the pan and stir-fry, until softened, 1 to 2 minutes. Add to the chicken. Add the squash to the pan, and stir-fry until tender-crisp, about 2 minutes. Add to the chicken. Add the tomatoes and garlic to the pan and stir-fry until glazed and slightly charred, about 2 minutes longer. Return the chicken and vegetables to the pan. Season with salt and pepper. Heat until warmed through, about 2 minutes. Add the basil and toss to combine. Serve with rice.
SUMMER SQUASH STIR-FRY WITH BEEF FEATURING BEEF BOU
Make and share this SUMMER SQUASH STIR-FRY WITH BEEF FEATURING BEEF BOU recipe from Food.com.
Provided by BouForYou
Categories < 15 Mins
Time 15m
Yield 1 Cup, 4 serving(s)
Number Of Ingredients 12
Steps:
- Place the steak, onion, squash and pepper in a large bowl. Toss well with tongs.
- In a small pot, combine all sauce ingredients. Heat gently over low heat while whisking, until BOU is completely dissolved.
- Pour sauce into liquid measuring cup. Set aside.
- Heat 1 tablespoon of oil in a wok over medium-high heat. Add ¼ of the stir fry mixture along with a pinch of salt and pepper. Cook, stirring constantly, for 3 minutes.
- Briefly stir the sauce to distribute the garlic, then add ¼ of the sauce to the wok. Continue cooking and stirring for 2 more minutes.
- Remove stir-fry from pan. Repeat steps 4-6 three more times.
- Garnish with scallions, serve, and enjoy!
Nutrition Facts : Calories 293.6, Fat 14.7, SaturatedFat 5.9, Cholesterol 85, Sodium 65.9, Carbohydrate 16.3, Fiber 2.5, Sugar 10, Protein 24.7
SWEET FRIED SUMMER SQUASH
Sliced yellow squash is dredged in flour and sugar, then fried until golden brown.
Provided by AspenGlade
Categories Side Dish Vegetables Squash Summer Squash
Time 20m
Yield 6
Number Of Ingredients 5
Steps:
- Allow squash to rest for 5 minutes after cutting to release its moisture. Stir the flour, sugar, and salt together in a shallow bowl. Dredge the squash slices in the flour mixture, shaking off any excess, and set aside until needed.
- Melt the shortening in a large skillet over medium-high heat. Arrange the squash in a single layer in the skillet. Cook, turning once, until golden brown, about 5 minutes. Drain on paper towels.
Nutrition Facts : Calories 718.9 calories, Carbohydrate 27.3 g, Fat 68.6 g, Fiber 1.5 g, Protein 1.7 g, SaturatedFat 17.1 g, Sodium 1.5 mg, Sugar 16.7 g
SPICY STIR-FRIED SHRIMP WITH YELLOW SUMMER SQUASH
Provided by Moira Hodgson
Categories dinner, one pot, main course
Time 28m
Yield 4 servings
Number Of Ingredients 16
Steps:
- Soak the shrimp for five minutes in cold water to which you have added two tablespoons coarse salt. Rinse and repeat this procedure twice. Rinse, drain and pat dry.
- In bowl large enough to hold the shrimp, combine the egg whites with the cornstarch sherry mixture. Beat together and add the shrimp. Coat with the mixture and marinate in the refrigerator at least an hour.
- In a small bowl, combine the ingredients for the sauce: Sherry, sugar, vinegar, soy sauce and hot chili pepper sauce. Mix and set aside.
- When ready to cook, place the wok over high heat. Add two tablespoons peanut oil. Remove the shrimp from the marinade with a slotted spoon. Saute for one minute. Remove and set aside.
- Add the remaining oil to the wok and stir-fry the scallions, ginger root and garlic for one minute. Add the squash, stir-fry for a few seconds, then add the sauce and the shrimp. Stir-fry for a few more seconds, remove from heat, sprinkle with chives and pine nuts and serve.
Nutrition Facts : @context http, Calories 571, UnsaturatedFat 25 grams, Carbohydrate 27 grams, Fat 33 grams, Fiber 4 grams, Protein 39 grams, SaturatedFat 4 grams, Sodium 2054 milligrams, Sugar 3 grams, TransFat 0 grams
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