Zucchini And Yellow Squash Julienne Recipes

ZUCCHINI AND YELLOW SQUASH JULIENNE

Steps:

• In a 12-inch skillet, preferably non-stick, cook scallion in butter or oil over moderate heat, stirring until softened. Add zucchini, squash, bell pepper, and salt and pepper to taste and cook, stirring, until vegetables are tender, about 5 minutes.

LOW COUNTRY ZUCCHINI AND YELLOW SQUASH

Steps:

• Place all ingredients in a medium saucepan and cook on medium heat, covered, 8-10 minutes.

GRATIN OF ZUCCHINI AND YELLOW SQUASH

Steps:

• Preheat the broiler.
• Rinse the zucchini and squash and pat them dry. Trim off the ends but do not peel them. Slice them in thin slices crosswise.
• Heat 1 tablespoon olive oil in a nonstick skillet and when hot add the zucchini, squash, onion, garlic and thyme. Saute over high heat, shaking the pan and tossing the vegetables gently. Add salt and pepper and cook for a total of 5 minutes.
• Spoon the mixture into a casserole or baking dish. Smooth the top and arrange the sliced tomatoes in a circular pattern to cover the top. Add salt and pepper and sprinkle with the strips of basil leaves and the cheese. Drizzle the remaining oil over all.
• Place under the broiler for 3 to 4 minutes or until light brown.

ZESTY ZUCCHINI AND SQUASH

Steps:

• In a large saucepan, combine squash, zucchini, tomatoes with chiles, onion, salt and garlic powder. Bring to a boil over medium-high heat.
• Reduce heat to low and cook until tender-crisp.

ZESTED CARROT ZUCCHINI JULIENNE

Steps:

• Using a mandoline or other hand-held slicer, cut carrot and zucchini lengthwise into 1/8-inch ribbons. Lay ribbons flat and cut lengthwise into 1/8-inch julienne. In a non-stick skillet heat butter over moderately high heat until foam subsides and sauté carrot, zucchini, and zests, stirring, until vegetables are tender, about 3 minutes. Stir in almonds and season with salt and pepper.

FRENCH BAKED ZUCCHINI AND YELLOW SQUASH

Steps:

• Heat Oven to 350 degrees.
• In medium saucepan, bring 2 quarts water to a boil.
• Add the sliced squash and zucchini and cook until tender-crisp.
• Drain the liquid from the squash.
• Cook the bacon until it is crisp in a 10-inch skillet.
• Remove the bacon from the skillet and reserve.
• Add chopped onion to bacon drippings.
• Saute until onion is transparent.
• Drain off the bacon drippings and add the reserved bacon, soup, green chilis, salt and pepper.
• Mix well.
• Remove from the heat.
• Fold in the squash and transfer to a buttered 2 quart baking dish.
• Cover the dish and bake for 30 minutes.
• Remove the cover and sprinkle the top with cheese.
• Place it under the broiler to lightly brown the cheese.

SAUTEED ZUCCHINI AND YELLOW SQUASH WITH MINT

Steps:

• Heat half the olive oil in a large skillet over medium-low heat. Cook garlic and onion, stirring, until translucent but not yet softened, about 2 minutes.
• Increase heat to medium-high. Add the remaining oil along with the zucchini, squash, and crushed red pepper. Cook, stirring occasionally, until vegetables are tender and golden brown, about 5 minutes. Remove from heat, stir in the lemon juice, and season with salt and pepper. Transfer to a serving dish, sprinkle the mint on top, and serve immediately.