SAUTéED YELLOW SQUASH AND ZUCCHINI
Steps:
- Heat the oil and butter in a large skillet over medium heat. Add the onions and cook, stirring occasionally, until just softened, about 5 minutes. Add the garlic and cook, stirring occasionally, for 1 minute. Add the zucchini, squash, Italian seasoning and a generous pinch of salt. Cook, stirring occasionally, until the zucchini and squash are tender and beginning to brown in some spots, about 10 minutes. Season with salt and pepper. Serve warm.
SAUTEED YELLOW SQUASH, ZUCCHINI AND ROASTED RED PEPPERS
Make and share this Sauteed Yellow Squash, Zucchini and Roasted Red Peppers recipe from Food.com.
Provided by Papa D 1946-2012
Categories Onions
Time 35m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Melt butter in a large skillet and add olive oil.
- Add onion and cook just until tender.
- Add wine, yellow squash, zucchini and continue cooking over medium heat, stirring until squash begins to soften.
- Cover and continue cooking over low heat until nice and tender (usually about 20-25 minutes). Add roasted red peppers during the last few minutes.
- Season to taste.
SAUTEED SQUASH AND ZUCCHINI
Cook this recipe for thin-sliced Sauteed Squash and Zucchini from Food Network until tender but still crisp for an easy dinner side dish.
Provided by Food Network
Categories side-dish
Time 20m
Number Of Ingredients 6
Steps:
- Slice zucchini and squash very thin. Heat olive oil and saute onion until tender. Add zucchini and squash. Toss until tender and crisp. Add salt and pepper. Serve immediately (if it sits to long it will become mushy).
SAUTEED ZUCCHINI AND YELLOW SQUASH WITH MINT
Lemon juice and fresh mint add bright notes to a quick saute, which would make an ideal accompaniment to grilled chicken or fish.
Provided by Martha Stewart
Categories Food & Cooking Quick & Easy Recipes
Number Of Ingredients 9
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.
BABY ZUCCHINI AND PATTY PAN SQUASH SAUTEED IN HERB BUTTER
Provided by Michael Kornick
Categories Herb Vegetable Side Sauté Vegetarian Spring Sugar Conscious Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 8 servings
Number Of Ingredients 7
Steps:
- In 10-inch heavy skillet over moderate heat, melt butter. Add zucchini and patty pans and sauté, stirring occasionally, until tender, 7 to 8 minutes. Transfer to large serving dish, sprinkle with salt and pepper, add basil and mint, and toss to combine. Serve with Chef Kornick's Grilled Salmon Steaks with Littleneck Clams and Saffron-Mint Broth .
SAUTEED BABY ZUCCHINI WITH SQUASH BLOSSOMS AND LEMON BASIL
Categories Side Sauté Basil Zucchini Spring Bon Appétit Sugar Conscious Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 6 servings
Number Of Ingredients 5
Steps:
- Melt 1 tablespoon butter in heavy large nonstick skillet over medium heat. Add zucchini; sauté until crisp-tender, about 2 minutes. Stir in basil. Season with fleur de sel. Transfer to plate. Melt remaining 2 tablespoons butter in skillet. Add squash blossoms and cook until barely wilted and still bright orange, about 2 seconds per side. Arrange atop zucchini and serve.
- *Available at farmers' markets and some specialty foods stores.
SAUTEED SQUASH AND ZUCCHINI
Want an easy summer side dish that uses zucchini and summer squash? Give this sauteed squash and zucchini one a try. Dill weed is the secret ingredient that adds a sweet and savory flavor to the dish. The squash and zucchini soak up flavor from the butter too. It's a super simple recipe.
Provided by Hope Bolen
Categories Vegetables
Number Of Ingredients 6
Steps:
- 1. Cut the squash and zucchini into slightly thick slices.
- 2. In a large skillet over low-medium heat melt the butter.
- 3. Once the butter has melted add the squash and zucchini. Saute for about 10 minutes or until tender. Add your salt and pepper. Toss lightly to mix in.
- 4. Next, add the dried dill weed and mix well. Continue to cook for 7~8 more minutes. Remove from heat and enjoy!
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love