Yellow Squash And Tomatoes Recipes

SAUTEED YELLOW SQUASH AND TOMATOES

Steps:

• Without peeling, slice squash in 1/2" diagonal slices.
• In medium sized skillet, melt butter or margarine and saute onions until golden.
• Add squash and remaining ingredients, toss to combine.
• cover and cook 10 - 15 minutes over medium heat until tender.

SUMMER SQUASH AND TOMATO SALAD

Steps:

• Combine 2 cups halved assorted cherry tomatoes with 1/4 cup each white wine vinegar and olive oil, 1 sliced shallot and 2 tablespoons each chopped basil, mint and chives. Season with salt and pepper and set aside. Thinly slice 1 each medium zucchini and yellow squash using a mandoline; spread out on a platter. Top with the tomato mixture and let sit, 30 minutes. Transfer to a bowl.

YELLOW SQUASH AND TOMATOES

Steps:

• Heat a large skillet over medium heat.
• Add oil and heat an additional minute.
• Sauté squash in oil until tender, about 5 to 8 minutes.
• Add tomatoes, basil, salt and pepper.
• Reduce heat to low.
• Cook 2-3 minutes longer or until heated through.

TOMATO ZUCCHINI SQUASH SKILLET

Steps:

• Melt butter in a large skillet over medium heat; cook and stir the onion in the melted butter until translucent, 5 to 8 minutes. Stir in the zucchini and yellow squash; cook until tender, 10 to 15 minutes. Mix in the tomatoes and cook until they start to break down, about 5 more minutes. Season with kosher salt and black pepper.

PRESSED CHICKEN WITH YELLOW SQUASH AND TOMATOES

Steps:

• Pat chicken dry and season with 3/4 teaspoon salt and 1/2 teaspoon pepper. Heat oil in a 12-inch heavy skillet over medium-high heat until it shimmers.
• Add chicken, skin side down. Cover with a round of parchment paper, then a heavy pot or skillet, followed by a 3- to 5-pound weight (such as two 32-ounce cans or a brick wrapped in foil). Cook 10 minutes, then remove weight, pot, and parchment.
• Turn chicken over and re-cover with a clean round of parchment, pot, and weight, then cook until just cooked through, about 8 minutes more. Transfer chicken to a plate and keep warm, covered.
• Add squash, tomatoes, garlic, 2 teaspoons marjoram, and 1/4 teaspoon salt to fat in skillet. Cook over medium-high heat, stirring frequently, until squash is just tender and tomatoes have become saucy, 6 to 8 minutes. Stir in any juices from plate and season with salt and pepper. Spoon over chicken.
• Sprinkle chicken and vegetables with remaining teaspoon marjoram.
• Serve with: a green salad tossed with red-wine vinaigrette

GREEK STEWED GREEN BEANS AND YELLOW SQUASH WITH TOMATOES

Steps:

• Heat 2 tablespoons of the olive oil in a wide, covered skillet or Dutch oven over medium heat, and add the onion. Cook, stirring, until tender and translucent, five to eight minutes. Add the garlic and cook, stirring, for another minute until fragrant. Stir in the green beans, squash and remaining oil. Stir together for a few minutes, then add the tomatoes and 1/2 cup water. Bring to a simmer, then add salt and freshly ground pepper.
• Cover and simmer 30 minutes until the beans are tender and the mixture is stew-like. Add the herbs, and simmer for another five to 10 minutes. Add lemon juice if desired. Taste, and adjust seasonings with salt and pepper. Serve hot or at room temperature.

PAN-COOKED SUMMER SQUASH WITH TOMATOES AND BASIL

Steps:

• Heat 1 tablespoon of the olive oil over medium-high heat in a wide, heavy skillet. Add the zucchini. Cook, stirring or shaking the pan, until the zucchini is lightly seared and beginning to soften, three to five minutes. Remove from the pan, and set aside.
• Add the remaining olive oil to the pan, then the garlic. Cook, stirring, just until fragrant -- less than 30 seconds. Stir in the tomatoes. Cook, stirring, until the tomatoes have begun to cook down, about five minutes. Return the zucchini to the pan, add salt and pepper to taste, and reduce the heat to medium. Cook, stirring often, until the zucchini is tender and translucent and the tomatoes have cooked down to a fragrant sauce. Stir in the basil, and taste and adjust seasonings. Remove from the heat and serve hot, or allow to cool and serve at room temperature.

YELLOW SQUASH & TOMATOES CASSEROLE

Steps:

• Fry the bacon until crisp.
• Add onion, celery and green onions; saute until soft.
• Add tomatoes, cream of mushroom soup& bread crumbs.
• Mix with the squash.
• Place this mixture in baking dish; top with cheese.
• Bake for 1/2 hour at 350 degrees.

YELLOW SQUASH AND TOMATOES

Steps:

• In a large skillet, saute squash in oil until tender. Add the tomatoes, basil, pepper and salt. Reduce heat to medium; cook 1-2 minutes longer or until heated through.

SUMMER VEGETABLE ENCHILADAS

Steps:

• Preheat the oven to 450 degrees F.
• Toss the cherry tomatoes, oil, chili powder, cumin, garlic, poblano, red onion, squash, 1 teaspoon salt and several grinds of pepper on a rimmed baking sheet. Roast, tossing once, until browned and tender, 7 to 10 minutes.
• Meanwhile, one at a time, hold the tortillas with metal tongs over a stovetop burner set on medium heat to brown slightly, about 30 seconds per side. Set aside.
• Pour one of the cans of enchilada sauce into a 9-by-13-inch baking dish. Pour the other can of enchilada sauce into a bowl.
• To assemble the enchiladas, dip a tortilla into the bowl of enchilada sauce, then lay on a plate. Sprinkle some of the Monterey Jack down the middle, followed by some of the roasted vegetables. Roll it up tightly, then place seam-side down in the baking dish. Repeat with the rest of the tortillas and most of the Monterey Jack (save a little cheese for topping).
• Pour the remaining enchilada sauce from the bowl over the enchiladas, then top with the remaining cheese. Add a final sprinkling of chili powder, then bake until hot and bubbly, 15 to 17 minutes. Let sit for 10 minutes before serving, to ensure the enchiladas stay together when serving. Top with cilantro and serve with sour cream.

STUFFED YELLOW SQUASH WITH STEWED TOMATOES

Steps:

• SQUASH: Take 2 of the squash and cut lengthwise. Remove flesh using a teaspoon from each half of the squash. The hollowed shell should be approximately 1/8-inch thick. Chop flesh into small pieces. Take the third whole squash and chop into small pieces as well. Combine chopped whole squash and flesh and set aside. Add butter to saucepan on medium heat and add leeks. Cook for approximately three minutes or until tender. Add chopped garlic and chopped squash. Cook until tender, approximately 4 minutes. Add bread crumbs, Parmesan cheese and parsley. Stir mixture and remove from heat. Season with salt and pepper and allow the mixture to cool for about two minutes. Stuff each hollowed squash with vegetable mixture. Place them, stuffed side up in a casserole dish with 1/4 cup of water. Cover and bake in 350 degree oven for approximately 20 minutes or until squash is tender. Remove from oven and serve with stewed tomatoes.
• STEWED TOMATOES: Score bottom of each tomato making an 'X' mark. Place tomatoes in boiling water for 2 minutes. Remove tomatoes and shock them with ice cold water. Peel skin from tomatoes starting from the bottom using scored 'X' mark as a guideline. After removing skin, chop tomatoes and set aside. Add vegetable oil to saucepan on medium heat. Add chopped onions and cook for approximately 3 minutes. Stir occasionally, add garlic, celery, green peppers, chopped tomatoes, and sugar. Stir mixture and simmer for 10 minutes. Add parsley, thyme, and bay leaf and stir again. Simmer for approximately 10 to 15 minutes. Season with salt and pepper to taste.

SAUTEED SQUASH WITH TOMATOES & ONIONS

Steps:

• In a large skillet, heat oil over medium-high heat. Add onion; cook and stir until tender, 2-4 minutes. Add zucchini; cook and stir 3 minutes., Stir in tomatoes, salt and pepper; cook and stir until squash is tender, 4-6 minutes longer. Serve with a slotted spoon.

ASHLEY AND WHITNEY'S YELLOW SQUASH AND TOMATO PACKET

Steps:

• Preheat oven to 450 degrees F.
• Place 1/4 of vegetables in center of a sheet of Reynolds Wrap® Heavy Duty Aluminum Foil. Drizzle with butter; top with basil. Sprinkle with salt and pepper.
• Bring up sides of foil over vegetables; fold down two times. Double fold both ends of foil to seal packet, leaving room for heat circulation inside. Repeat to make four packets. Place packets on baking sheet with 1-inch sides.
• Bake 15 to 18 minutes on the cookie sheet.
• Open packets carefully by cutting beside top fold with a sharp knife, allowing steam to escape. Sprinkle 1 tablespoon Parmesan cheese over vegetables in each packet.