Yellowandgreensquashsaut Recipes

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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.

SUMMER SQUASH (GREEN AND YELLOW), GARLIC, ONION, LEMON ZEST



Summer Squash (Green and Yellow), Garlic, Onion, Lemon Zest image

a light and healthy side dish, perfect to accompany any lemon meat/poultry/fish dish. i love cooked garlic, it's a great health benefit too. but if you don't, then omit it. i hope you don't think my directions are micro-management, but when i read a recipe, i really appreciate specific direction. maybe because i'm new and learning to cook. adding mushooms would be great. or take away the garlic and add paprika and raisins!

Provided by christena

Categories     Onions

Time 30m

Yield 2-4 serving(s)

Number Of Ingredients 9

1 green summer squash, quartered lengthwise and sliced (zucchino verde)
1 summer squash, quartered lengthwise and sliced (zucchino giallo)
1 yellow onion, roughly chopped
4 garlic cloves, roughly chopped
1/2 cup chicken broth or 1/2 cup water
1 -2 tablespoon oil (veg or olive or corn)
1 lemon, zest of (set aside slices for garnish or juicing over meal)
crushed red pepper flakes, to taste
sea salt, to taste

Steps:

  • heat oil in a suacepan, add onion, sweat at a low heat.
  • when becoming translucent, throw garlic on top of onions, as the onions provide a buffer against burning the garlic.
  • to quicken the cooking, turn up the heat and add the broth or water, and cover if you want. again, to provent burning. add salt now, as it draws out water and flavor from the ingredients.
  • add zucchini, yellow and green. add lemon zest. add crushed red pepper. cover or not, but stir occasionally.
  • ready when zucchini is transparent. drain or keep the liquid. serve hot! have lemon slices available to squeeze!

Nutrition Facts : Calories 133.1, Fat 7.6, SaturatedFat 1.1, Sodium 197.4, Carbohydrate 14.3, Fiber 3, Sugar 6.9, Protein 4.5

YELLOW AND GREEN SQUASH SAUTé



Yellow and Green Squash Sauté image

Make and share this Yellow and Green Squash Sauté recipe from Food.com.

Provided by Christina Robbe

Categories     Vegetable

Time 25m

Yield 5 serving(s)

Number Of Ingredients 4

3 green squash
3 yellow squash
4 tablespoons butter
4 tablespoons cajun spices

Steps:

  • Start by melting the butter and adding two tablespoons of spice.
  • Layer the squash in the pan at a depth of one slice
  • Sauté until golden brown.
  • Add the rest of the butter and spice.
  • Finish browning and serve.

Nutrition Facts : Calories 119.1, Fat 9.6, SaturatedFat 5.9, Cholesterol 24.4, Sodium 79.5, Carbohydrate 7.9, Fiber 2.6, Sugar 4.6, Protein 2.9

YELLOW SQUASH AND PEPPERS



Yellow Squash and Peppers image

Anna Stodolak sends her quick veggie side dish that's sure to perk up any dinner. Anna uses fresh yellow squash and peppers from her Volant, Pennsylvania garden.

Provided by Taste of Home

Categories     Side Dishes

Time 20m

Yield 4 servings.

Number Of Ingredients 8

3 cups sliced yellow summer squash
1/2 cup sliced onion
1/2 cup each julienned green and sweet red peppers
1 tablespoon canola oil
1/4 cup water
1-1/2 teaspoons minced garlic
1/4 teaspoon salt
1/4 teaspoon pepper

Steps:

  • In a large skillet, saute the squash, onion and peppers in oil for 4-5 minutes or until crisp-tender. Add the remaining ingredients. Reduce heat to medium. , Cook, uncovered, for 3-4 minutes or until vegetables are tender, stirring occasionally. Serve with a slotted spoon.

Nutrition Facts : Calories 62 calories, Fat 4g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 151mg sodium, Carbohydrate 7g carbohydrate (4g sugars, Fiber 3g fiber), Protein 1g protein. Diabetic Exchanges

YELLOW SQUASH AND ZUCCHINI GRATIN



Yellow Squash and Zucchini Gratin image

This gratin is the perfect way to use up an abundance of summer squash. It's easy to prepare, takes just 10 minutes in the oven and serves up bubbly and delicious. -Jonathan Lawler, Greenfield, Indiana

Provided by Taste of Home

Categories     Side Dishes

Time 35m

Yield 6 servings.

Number Of Ingredients 10

2 tablespoons butter
2 medium zucchini, cut into 1/4-inch slices
2 medium yellow summer squash, cut into 1/4-inch slices
2 shallots, minced
1/2 teaspoon sea salt
1/4 teaspoon coarsely ground pepper
4 garlic cloves, minced
1/2 cup heavy whipping cream
1 cup panko bread crumbs, divided
1/2 cup grated Parmesan cheese, divided

Steps:

  • Preheat oven to 450°. In a large skillet, melt butter over medium heat; add zucchini, yellow squash and shallots. Sprinkle with salt and pepper. Cook, stirring occasionally, 4-6 minutes or until vegetables are crisp-tender. Add garlic; cook 1 minute more., Add the cream; cook until thickened, 3-5 minutes. Remove from heat; stir in 1/2 cup bread crumbs and 1/4 cup cheese. Spoon mixture into a greased 11x7-in. or 2-qt. baking dish. Sprinkle with remaining bread crumbs and cheese. Bake until golden brown, 8-10 minutes.

Nutrition Facts : Calories 203 calories, Fat 14g fat (8g saturated fat), Cholesterol 39mg cholesterol, Sodium 357mg sodium, Carbohydrate 15g carbohydrate (4g sugars, Fiber 2g fiber), Protein 6g protein.

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