Yellow Squash Oreganato Recipes

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YELLOW SQUASH OREGANATO



Yellow Squash Oreganato image

Make and share this Yellow Squash Oreganato recipe from Food.com.

Provided by morgainegeiser

Categories     Vegetable

Time 27m

Yield 6 serving(s)

Number Of Ingredients 7

2 teaspoons olive oil
2 cups chopped onions
3 garlic cloves, minced
4 cups yellow squash, unpeeled, sliced crosswise 1/2 inch thick
1 teaspoon dried oregano
salt
pepper

Steps:

  • Heat oil in a large nonstick skillet over medium heat. Add onion and garlic.
  • Cook, stirring frequently, until onion is lightly browned, 8 to 10 minutes.
  • Add squash. Sprinkle evenly with oregano, salt and pepper.
  • Cover and cook until squash is lightly browned and tender-crisp, 5 to 7 mintues. Turn squash several times while cooking to brown both sides.

YELLOW SQUASH CASSEROLE



Yellow Squash Casserole image

Famed 18th-century naturalist John Bartram once pronounced a dish of boiled squash "poor entertainment." Some preparations still merit that memorable epitaph, but this souffle-like casserole of summer squash can take an Oscar on any stage. The common crookneck variety suggested in the recipe is one of our oldest domesticated squashes, probably native to New Jersey, according to William Woys Weaver in Heirloom Vegetable Gardening (1997).

Provided by Food Network

Categories     side-dish

Time 1h5m

Yield 6 servings

Number Of Ingredients 11

1 3/4 pounds crookneck yellow squash or other yellow summer squash
1/4 pound zucchini or additional yellow summer squash
1/2 cup coarse-chopped carrots
1/4 cup (1/2 stick) unsalted butter
1 large onion, preferably yellow, chopped
1 plump garlic clove, minced
1 1/4 cups saltine or Ritz cracker crumbs
1/2 cup grated mild to medium Cheddar cheese
Hot pepper sauce, such as Tabasco
Salt and freshly milled black pepper
2 eggs, lightly beaten

Steps:

  • Preheat the oven to 350 degrees F. Butter a medium baking dish.
  • Slice the yellow squash and zucchini lengthwise into quarters, then cut into 1/2-inch-thick wedges. Place the yellow squash, zucchini and carrots in a saucepan, barely cover with water and salt well. Bring to a boil; reduce the heat to medium and cover. Cook about 20 minutes, until the vegetables are very soft.
  • Meanwhile, warm 3 tablespoons of the butter in a medium skillet over medium-low heat. Stir in the onion and cook slowly until very soft and translucent, 6 to 8 minutes. Add the garlic and cook an additional minute. Scrape the mixture into a mixing bowl. Wipe out the skillet, return it to medium-low heat, and add to it the remaining tablespoon of butter. Stir in 1/2 cup of the cracker crumbs and cook briefly until the crumbs are golden. Scrape them onto a small plate and reserve them.
  • Drain the squash mixture, mashing the vegetables just a bit. Spoon it into the mixing bowl. Stir in the remaining 3/4 cup of cracker crumbs, cheese and a good splash or two of the pepper sauce. Salt and pepper generously to taste. Stir in the eggs and spoon the mixture into the prepared baking dish. Scatter the toasted cracker crumbs over the top. Bake uncovered for about 30 minutes, until golden brown and lightly firm in the center. Serve hot.

SAUTEED YELLOW SQUASH



Sauteed Yellow Squash image

Provided by Rachael Ray : Food Network

Categories     side-dish

Time 24m

Yield 4 servings

Number Of Ingredients 7

1 tablespoon extra-virgin olive oil
2 tablespoons butter
1/2 red bell pepper, chopped
2 small to medium yellow squash, sliced
Salt and pepper
2 tablespoons chopped parsley leaves
2 tablespoons chopped chives or 2 scallions, optional

Steps:

  • Preheat skillet over medium high heat. Add oil, then butter. When butter melts, add red peppers and squash. Saute 12 to 14 minutes until squash is tender. Add salt, pepper and parsley. Add chives or scallions if you would like a layer of light onion flavor on the dish as well.

GRILLED YELLOW SQUASH WITH OREGANO



Grilled Yellow Squash With Oregano image

Make and share this Grilled Yellow Squash With Oregano recipe from Food.com.

Provided by Alia55

Categories     Vegetable

Time 30m

Yield 4 serving(s)

Number Of Ingredients 5

8 small yellow squash, cut in half lengthwise
5 tablespoons olive oil
2 teaspoons dried oregano
1 tablespoon lemon juice
2 tablespoons parsley, finely chopped

Steps:

  • Mix everything except the squash together, then brush on the squash and grill on medium heat, turning often, until squash is tender.
  • Brush on more of the oil mixture during grilling.
  • Serve hot.

Nutrition Facts : Calories 190.1, Fat 17.4, SaturatedFat 2.4, Sodium 25.1, Carbohydrate 8.7, Fiber 2.9, Sugar 4.2, Protein 3

GRILLED YELLOW SQUASH WITH OREGANO



Grilled Yellow Squash with Oregano image

Yield Serves 2

Number Of Ingredients 5

3/4 pound yellow squash, cut diagonally into 1/4-inch-thick slices
2 1/2 tablespoons olive oil
1 teaspoon fresh lemon juice, or to taste
1/2 teaspoon dried orégano, crumbled
1 tablespoon minced fresh parsley leaves

Steps:

  • Sprinkle both sides of the squash slices with salt and let the slices drain between paper towels for 10 minutes. Pat the slices dry and brush the top sides with some of the oil. Heat a well-seasoned ridged grill pan over moderate heat until it is hot and in it cook the squash slices, in batches if necessary, oiled-side down first and brushing the tops with some of the remaining oil before turning them, for 3 to 4 minutes on each side, or until they are just tender. Transfer the slices with a spatula to a small platter. In a small bowl whisk together the lemon juice, the orégan, the remaining oil, and salt and pepper to taste, drizzle the dressing over the squash, and sprinkle the squash with the parsley.

YELLOW SQUASH MUFFINS



Yellow Squash Muffins image

These muffins are so moist and golden, they're sure to become an instant family favorite. They have a delicate squash flavor.-Doris Heath, Franklin, North Carolina

Provided by Taste of Home

Time 40m

Yield 1 dozen.

Number Of Ingredients 7

1 pound yellow summer squash, cut into 1-inch slices
1/2 cup butter, melted
1 large egg, lightly beaten
1-1/2 cups all-purpose flour
1/2 cup sugar
2-1/2 teaspoons baking powder
1/2 teaspoon salt

Steps:

  • Place 1 in. of water in a saucepan; add squash. Bring to a boil. Reduce heat; cover and simmer for 5 minutes or until tender. Drain and mash; stir in the butter and egg. In a bowl, combine the flour, sugar, baking powder and salt. Stir in the squash mixture just until moistened., Fill greased muffin cups three-fourths full. Bake 375° for 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes before removing from pan to a wire rack.

Nutrition Facts : Calories 170 calories, Fat 8g fat (5g saturated fat), Cholesterol 38mg cholesterol, Sodium 265mg sodium, Carbohydrate 22g carbohydrate (9g sugars, Fiber 1g fiber), Protein 3g protein.

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