Best Sauteed Summer Squash Recipes

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SAUTEED SUMMER SQUASH SIDE DISH



Sauteed Summer Squash Side Dish image

This is a quick and easy side dish that goes perfectly with meats, pastas, and fish. It is a saute of zucchini and summer squash.

Provided by Sarah

Categories     Side Dish     Vegetables     Squash     Zucchini

Time 30m

Yield 4

Number Of Ingredients 8

2 tablespoons olive oil
1 bunch scallions, diced
1 teaspoon minced garlic, or more to taste
1 zucchini, sliced 1/4-inch thick, or more to taste
1 summer squash, sliced 1/4-inch thick, or more to taste
4 pinches dried Italian seasoning, or to taste
salt and ground black pepper to taste
1 teaspoon chopped fresh basil, or to taste

Steps:

  • Heat olive oil over medium heat in a medium-sized skillet, about 1 minute. Add scallions and garlic; saute in the hot oil until tender, 2 to 3 minutes. Add zucchini and squash; season with Italian seasoning, salt, and pepper. Saute until squash is tender, 8 to 12 minutes.
  • Divide mixture evenly among plates. Garnish with basil.

Nutrition Facts : Calories 94.4 calories, Carbohydrate 7.6 g, Fat 7.1 g, Fiber 2.8 g, Protein 2.1 g, SaturatedFat 1 g, Sodium 52.1 mg, Sugar 2.9 g

SAUTEED SUMMER SQUASH WITH PARMESAN



Sauteed Summer Squash with Parmesan image

A simple yet delicious recipe to use with fresh grown garden squash! I have been growing my own squash and making this side dish for years.

Provided by KGora

Categories     Side Dish     Vegetables     Squash     Summer Squash

Time 20m

Yield 4

Number Of Ingredients 6

2 medium yellow summer squash
1 small onion
1 tablespoon butter
½ tablespoon canola oil
salt and ground black pepper to taste
4 tablespoons shredded Parmesan cheese, divided, or to taste

Steps:

  • Slice squash and onion to 3/16-inch thickness using a mandolin.
  • Melt butter and canola oil over medium heat in a large skillet. Add squash and onion to the hot pan and season with salt and pepper. Saute until vegetables begin to soften, about 10 minutes. Sprinkle with 3 tablespoons Parmesan cheese, reduce heat to low, and continue cooking for 5 minutes.
  • Remove skillet from heat and sprinkle with additional tablespoon Parmesan cheese prior to serving.

Nutrition Facts : Calories 87.3 calories, Carbohydrate 5.8 g, Cholesterol 11.2 mg, Fat 6.2 g, Fiber 2.2 g, Protein 3 g, SaturatedFat 2.9 g, Sodium 146.7 mg, Sugar 0.7 g

SAUTEED SUMMER SQUASH WITH BASIL



Sauteed Summer Squash With Basil image

Provided by Moira Hodgson

Categories     easy, quick, side dish

Time 15m

Yield 4 servings

Number Of Ingredients 5

1 1/2 pounds young fresh summer squash
3 tablespoons olive oil
1 clove garlic, minced
Coarse salt and freshly ground pepper to taste
3 tablespoons fresh basil leaves

Steps:

  • Cut the squash in thick slices. Heat the oil in a large skillet and saute the squash over high heat so that it is golden brown on both sides, but not overcooked. It should still be slightly crunchy. Remove with a slotted spoon as the pieces are cooked and place them in a serving bowl.
  • Add the garlic to skillet, cook until golden. Add with oil left in pan to the squash. Season with salt and pepper, sprinkle with basil and toss. Serve hot or at room temperature.

Nutrition Facts : @context http, Calories 120, UnsaturatedFat 9 grams, Carbohydrate 6 grams, Fat 10 grams, Fiber 2 grams, Protein 2 grams, SaturatedFat 1 gram, Sodium 427 milligrams, Sugar 4 grams

SAUTEED SUMMER SQUASH AND TOMATOES



Sauteed Summer Squash and Tomatoes image

Provided by Food Network Kitchen

Categories     side-dish

Time 25m

Yield 6 servings

Number Of Ingredients 7

2 tablespoons extra-virgin olive oil
1 large clove garlic, smashed
1 pound small zucchini, cut into 3 by 1/2-inch strips
1 pound small yellow summer squash, cut into 3 by 1/2-inch strips
Kosher salt and freshly ground pepper
1 cup quartered vine-ripened grape or cherry tomatoes
8 mint leaves, cut into thin strips

Steps:

  • Heat a large skillet over medium heat. Add the oil and garlic, and saute until the garlic is golden, about 2 to 3 minutes. Remove and discard the garlic. Increase the heat to high and add the squash. Saute, tossing frequently until crisp-tender, about 5 minutes. Add the tomatoes and mint and cook until warmed, about 1 minute more. Season with salt and pepper to taste. Serve in a warm bowl.

SAUTEED SUMMER SQUASH



Sauteed Summer Squash image

My mom used to make this when I was a child and I could eat the whole skillet full...sometimes when the garden is overflowing I'll eat only this for my lunches.

Provided by glutenfreesearcy

Categories     Vegetable

Time 10m

Yield 3 cups, 4 serving(s)

Number Of Ingredients 6

1 tablespoon olive oil
1 tablespoon butter
2 lbs summer squash, washed and cut into disks
3/4 teaspoon salt
1 tablespoon sugar or 1 tablespoon sugar substitute
fresh ground pepper

Steps:

  • Heat skillet over medium-high heat and add in oil and butter.
  • When fat is heated add squash and turn to coat.
  • Allow the squash to cook for a few minutes without stirring to start to brown.
  • Add salt, sugar, and pepper to the squash. Cover skillet stirring occasionaly until softened to your liking. Enjoy!

SAUTEED SUMMER SQUASH WITH ALMONDS



Sauteed Summer Squash with Almonds image

Finally, a summer squash recipe with texture and flavor! Delicious alongside a small serving of protein!

Provided by twoellis

Categories     Corn Side Dishes

Time 45m

Yield 4

Number Of Ingredients 7

2 tablespoons butter
2 tablespoons olive oil
¼ cup sliced almonds
2 ears fresh sweet corn, kernels cut from the cob
½ cup chopped onion
1 pound summer squash, cored and thinly sliced
2 carrots, peeled and thinly sliced

Steps:

  • Heat butter and olive oil in a large skillet over medium heat until butter begins to foam, 3 to 5 minutes. Add almonds and stir until lightly browned, 3 to 4 minutes. Remove almonds with a slotted spoon and set aside in a large bowl.
  • Add corn kernels and onion to the hot skillet. Saute until they begin to brown, about 10 minutes. Remove corn and onions with the slotted spoon and add to the reserved almonds.
  • Place summer squash and carrots in the skillet and saute until they begin to brown, about 10 minutes. Add corn, onion, and almond mixture back to the skillet. Mix to combine and serve.

Nutrition Facts : Calories 225.7 calories, Carbohydrate 18.8 g, Cholesterol 15.3 mg, Fat 16.3 g, Fiber 4.4 g, Protein 4.7 g, SaturatedFat 5 g, Sodium 75.7 mg, Sugar 6.6 g

SAUTEED SUMMER SQUASH - COOK'S ILLUSTRATED



Sauteed Summer Squash - Cook's Illustrated image

Well, actually it's America's Test Kitchen, but it's the same group. This is really delicious. I could eat 2 lbs of squash at one time....not sure I even need anything else at the meal. I didn't use any herb. You can use zucchini, summer squash or a combo of the two. I think a combination of the two is really pretty.

Provided by Debbie R.

Categories     Vegetable

Time 20m

Yield 4 serving(s)

Number Of Ingredients 5

3 tablespoons extra-virgin olive oil
1 small onion, finely chopped
3 medium zucchini (1.5 pounds)
2 garlic cloves, minced
2 tablespoons minced fresh parsley (can use basil, mint, tarragon or chives)

Steps:

  • Prepare the zucchini/squash: wash it, cut off ends, 1/4-inch slices. Cut the slices in half. (Alternatively, you could cut the squash in half first and then make 1/4-inch slices.).
  • Heat oil in 12-inch skillet over medium-high heat until it shimmers. Add onion and cook until it begins to soften, 2 or 3 minutes. Add the zucchini/summer squash. Cook until spotty brown and tender, about 8 minutes.
  • Clear the center of the pan, and put in the garlic. Cook, mashing the garlic into the pan with the back of a spatula, until fragrant, about 15 seconds. Stir the garlic into the squash. Stir in parsley. Salt and pepper to taste.

Nutrition Facts : Calories 124.4, Fat 10.6, SaturatedFat 1.5, Sodium 14, Carbohydrate 6.8, Fiber 1.9, Sugar 4.5, Protein 2.1

SAUTEED SUMMER SQUASH



Sauteed Summer Squash image

Make and share this Sauteed Summer Squash recipe from Food.com.

Provided by Normaone

Categories     Onions

Time 20m

Yield 4 serving(s)

Number Of Ingredients 6

2 tablespoons chopped garlic
2 tablespoons chopped fresh tarragon
1/4 cup butter
1 large shallot, sliced thin
1 lb zucchini, sliced into 1/3 inch rounds
1 lb summer squash, sliced into 1/3 inch rounds

Steps:

  • In a large skillet over medium heat, melt the butter.
  • Add garlic, tarragon and onion and saute 2 minutes.
  • Add both squashes and saute 8 minutes until just crisp tender.
  • Season.

SAUTEED SUMMER SQUASH WITH BASIL AND TOMATOES



SAUTEED SUMMER SQUASH WITH BASIL AND TOMATOES image

Categories     Vegetable

Yield 6 servings

Number Of Ingredients 10

2 teaspoons olive oil
2 small zucchini, cut into 1/4 inch thick slices
1 large yellow squash cut into 1/4 inch chunks
1/2 cup chopped sweet onion
2 garlic cloves, minced
1 cup grape tomatoes
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/4 cup (1ox) shredded asiago cheese
2 tablespoons chopped fresh basil

Steps:

  • 1. Heat oil in a large skillet over med high heat. Add zucchini, squash, and onion, saute 6 mins. Add garlic, saute 4 mins or until vegetables are tender. 2. Add tomatoes, salt and pepper to pan, saute 2 mins or until thoroughly heated. Stir in cheese and basil.

SAUTEED SUMMER SQUASH



Sauteed Summer Squash image

My family likes squash when it still has a little crunch, which results in a shorter cooking time. I take advantage of my garden bounty of squash.-Gloria A. Warczak, Cedarburg, Wisconsin

Provided by Taste of Home

Categories     Side Dishes

Time 25m

Yield 6 servings.

Number Of Ingredients 7

2 small zucchini, julienned
2 small yellow summer squash, julienned
1 small sweet red pepper, julienned
1 small onion, julienned
2 tablespoons canola oil
1-1/2 teaspoons seasoned salt
1/2 teaspoon pepper

Steps:

  • In a large skillet, saute the zucchini, summer squash, red pepper and onion in oil for 8 minutes or until vegetables are crisp-tender. Sprinkle with seasoned salt and pepper.

Nutrition Facts :

QUICK SAUTEED SUMMER SQUASH



Quick Sauteed Summer Squash image

If you want a quick, flavorful, yellow squash side dish, this is it! Takes a few minutes and is not your Momma's mushy stewed squash! Everyone who complains about summer squash LOVES this!

Provided by Jennifer McLemore

Categories     Vegetables

Time 15m

Number Of Ingredients 8

3 large summer squash
2 large carrot
1 large sweet onion
3-4 Tbsp balsamic vinegar
2 Tbsp olive oil
1-2 tsp lawreys seasoning salt
1 tsp cracked black pepper
1 dash(es) garlic powder

Steps:

  • 1. Slice Yellow Squash and onion in 1/2 slices and halve
  • 2. Use a mandolin and slice carrot in thin slices
  • 3. Mix all veggies together and add spices.
  • 4. Heat olive oil in skillet ( I use a copper wok on a gas range)
  • 5. When very hot, add veggie mixture and pan fry til brown but not soft. Add balsamic vinegar and keep tossing til tender but not mushy.
  • 6. Add vinegar, salt, garlic powder and pepper until desired flavor

SAUTéED SUMMER SQUASH WITH RED PEPPER AND ONION



Sautéed Summer Squash with Red Pepper and Onion image

This is the time of year when, no matter what part of the country you live in, tables at farmers' markets are piled high with summer squash, mounds of it: yellow, light green and dark, round and long. This is a vegetable that expresses itself well in a wide range of dishes; just about every cuisine in the world knows how to show it off. It's an excellent low-calorie food, with only 19 calories per cup of raw squash. This dish is great on its own as a side dish, but it can also be incorporated into many other recipes.

Provided by Martha Rose Shulman

Time 20m

Yield Serves 6 to 8

Number Of Ingredients 7

2 tablespoons extra virgin olive oil
1/2 medium onion, chopped (about 1 cup chopped)
2 plump garlic cloves, minced
1 1/2 pounds summer squash, cut in 1/2-inch dice
1 small red pepper, cut in 1/4-inch dice
Salt and freshly ground pepper
2 tablespoons chopped fresh parsley

Steps:

  • Heat the olive oil in a large, heavy skillet over medium heat and add the onion. Cook, stirring often, until tender, 5 to 8 minutes, and add the garlic, summer squash, red pepper, and about 3/4 teaspoon salt. Turn the heat to medium-high and cook, stirring, until the squash is translucent and the red pepper tender, about 10 minutes. Add freshly ground pepper, taste and adjust salt. Stir in the parsley and remove from the heat. Serve as a side dish, or use as a filling for a vegetable tart, gratin, or frittata.

Nutrition Facts : @context http, Calories 51, UnsaturatedFat 3 grams, Carbohydrate 5 grams, Fat 4 grams, Fiber 1 gram, Protein 1 gram, SaturatedFat 1 gram, Sodium 248 milligrams, Sugar 3 grams

SIDE ESSENTIALS: SAUTéED SUMMER SQUASH



Side Essentials: Sautéed Summer Squash image

This is an easy/peasy recipe for some yummy Summer squash. The biggest problem is cooking it to the point where the squash is tender but not mushy. This method almost guarantees perfect results every time. So, you ready... Let's get into the kitchen.

Provided by Andy Anderson ! @ThePretentiousChef

Categories     Vegetables

Number Of Ingredients 11

PLAN/PURCHASE
3 tablespoon(s) sweet butter, unsalted
2 pound(s) summer squash, 1/4-inch (0.6cm) thick
- salt, kosher variety, to taste
- black pepper, freshly ground, to taste
2 tablespoon(s) dry white wine, like chardonnay
OPTIONAL ITEMS
1/2 medium yellow onion, thinly sliced
- ground cumin, to taste
- cayenne pepper, to taste
- parmesan cheese, freshly grated

Steps:

  • PREP/PREPARE
  • One of the secrets to getting the squash to the perfect degree of tenderness is cutting them to the same size.
  • If you are going to add the optional onions, cook them in the butter until they soften (6 - 7 minutes), and then add the squash.
  • Freshly grated parmesan cheese is the perfect topping for these yummy Summer squash.
  • Gather your Ingredients.
  • Add the butter to a large skillet over medium heat.
  • Add the sliced squash to the pan.
  • Dust with some salt and pepper, (I like to use a lot; especially pepper).
  • Chef's Note: You can add other spices (cumin, cayenne, etc.).
  • Stir until the squash begins to become tender, about 2 - 3 minutes.
  • Add the wine, cover, and reduce the heat to low until tender, about 9 - 10 minutes.
  • Chef's Note: Different squash cook faster, or slower. So, keep an eye on the pan.
  • PLATE/PRESENT
  • Dust with some freshly-grated parmesan (if using), and serve as a side with your favorite foods.
  • Keep the faith, and keep cooking.

SAUTEED SUMMER SQUASH WITH ONIONS AND MINT



Sauteed Summer Squash With Onions and Mint image

Provided by Moira Hodgson

Categories     easy, quick, side dish

Time 30m

Yield 4 servings

Number Of Ingredients 6

3 tablespoons olive oil
1 onion, sliced
1 clove garlic, minced (green part removed)
1 1/2 pounds young fresh summer squash, cut in thin slices
3 tablespoons fresh mint leaves, plus a sprig or two for garnish
Coarse salt and freshly ground pepper to taste

Steps:

  • Heat the oil in a large skillet and saute the onion and garlic over a moderate to low heat until the onion is almost caramelized.
  • Add the summer squash and the mint to the skillet and saute until the squash is golden. Season with salt and pepper. Garnish with mint sprigs and serve.

Nutrition Facts : @context http, Calories 132, UnsaturatedFat 9 grams, Carbohydrate 9 grams, Fat 10 grams, Fiber 3 grams, Protein 3 grams, SaturatedFat 1 gram, Sodium 495 milligrams, Sugar 5 grams

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