Best Spicy Summer Squash With Herbs Recipes

Herbed Summer Squash image

Provided by Food Network Kitchen

Time 20m

Number Of Ingredients 0

Steps:

Saute 1 1/2 pounds diced yellow squash in butter over medium-high heat, 1 minute. Add 1/2 cup chicken broth, 2 sprigs thyme, and salt to taste; bring to a simmer. Reduce the heat to medium low; partially cover and cook, stirring occasionally, until tender, about 8 minutes. Uncover; cook 2 more minutes. Stir in chopped parsley and salt and pepper to taste.

Zucchini & Yellow Squash Medley With Summer Herbs image

Provided by BecR2400

Categories Vegetable

Time 25m

Yield 8 serving(s)

Number Of Ingredients 13

5 medium zucchini, sliced
3 medium crookneck yellow squash, sliced
5 tablespoons extra virgin olive oil
1 teaspoon minced garlic
2 dashes onion powder
1/4 teaspoon dried oregano leaves, crushed
1/2 teaspoon dried basil
1/2 cup chopped fresh parsley
coarse ground fresh pepper, to taste
coarse salt, to taste
1 pinch sugar
1 lemon, thinly sliced
grated parmesan cheese, to serve

Steps:

In a large skillet (or wok), saute the squash and garlic in olive oil on medium-high heat about 5-10 minutes, stirring often.
Add herbs and stir well.
Reduce heat to medium; continue cooking for an additional 10 minutes, stirring twice.
Add parsley, salt and pepper and stir well.
Cook 5 minutes more, or until squash is done.
Add pinch of sugar and lemon slices; stir well.
Serve sprinkled with grated Parmesan cheese.

Spicy Summer Squash and Pasta image

Provided by sage femme

Categories Beans

Time 40m

Yield 4-6 serving(s)

Number Of Ingredients 14

1 (16 ounce) package noodles
2 tablespoons olive oil
1 onion, chopped
3 garlic cloves, minced
1 spicy red pepper, minced
2 large pattypan squash or 1 medium summer squash, diced
1 medium zucchini, cut into half moons
1 (15 ounce) can pinto beans or 1 (15 ounce) can beans, of your preference
1 (15 ounce) can crushed tomatoes
1 teaspoon dried oregano
1 teaspoon dried marjoram
2 tablespoons fresh basil, minced
2 tablespoons fresh cilantro, minced
parmesan cheese or romano cheese, grated

Steps:

Cook noodles according to package directions.
Saute onion in olive oil with hot pepper and garlic for 5 minutes.
Add squash and dried herbs. Continue cooking for another 5 minutes, or until squash is softened but not mushy.
Add tomatoes and beans, add salt and pepper to taste, and cook until heated through.
Serve squash sauce over noodles and top with fresh herbs and cheese.

Nutrition Facts : Calories 707.3, Fat 12.9, SaturatedFat 2.5, Cholesterol 95.8, Sodium 260.1, Carbohydrate 122.8, Fiber 16.5, Sugar 9.7, Protein 27.8