Best Summer Essentials Squash Onions And Burger Recipes
SOUTHERN SKILLET SQUASH WITH ONIONS
Sautéed yellow squash with onion is a classic Southern side dish recipe. A delicious way to use fresh summer squash.
Provided by Julia Jordan | Julia's Simply Southern
Categories Sides
Time 20m
Number Of Ingredients 5
Steps:
- Heat a large skillet over medium heat. Once the skillet is heated, drizzle in a little olive oil, about 2 teaspoons.
- Add the sliced yellow squash and sliced onions to the skillet. Season with a couple of pinches of salt and a pinch of black pepper.
- Cover with a lid while cooking, stirring occasionally. Cook until the squash begins to become translucent, about 15 minutes or until squash is softened as desired.
- Serve hot.
Nutrition Facts : Calories 116 calories, Carbohydrate 21 grams carbohydrates, Cholesterol 0 milligrams cholesterol, Fat 3 grams fat, Fiber 6 grams fiber, Protein 4 grams protein, SaturatedFat 1 grams saturated fat, ServingSize 1, Sodium 156 grams sodium, Sugar 13 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 2 grams unsaturated fat
MEXICAN SQUASH AND GROUND BEEF CASSEROLE
A simple combination of yellow squash, ground beef, and Mexican spices. A great way to use up the bounty of summer squash in the garden.
Provided by KelBel
Categories Cheese
Time 1h
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- In a large skillet over medium heat, cook the ground beef until evenly brown. Drain and set aside.
- Heat the oil in the skillet over medium heat. Mix in the squash, onion and garlic and sauté until tender.
- Add the ground beef and tomatoes (and water if fresh tomatoes are used) into the skillet. Season with chili powder, cumin, paprika, salt, and pepper.
- Turn mixture into an ovenproof casserole dish. Top with cheddar cheese. Bake in 400°F oven for 15 minutes.
Nutrition Facts : Calories 296.5, Fat 20.5, SaturatedFat 8.8, Cholesterol 71.2, Sodium 186.9, Carbohydrate 7.8, Fiber 2.3, Sugar 4.9, Protein 20.9
SUMMER SQUASH AND ONION CHEESY CASSEROLE
My Great Great Grandmother used to make this when I was young, and it has always been a favorite of my Atlanta and Alabama relatives! I learned how to make it from my Aunt Edith Russell, while visiting her in Atlanta in the mid-1990s!
Provided by Coleman Bell
Categories Side Dish Vegetables Squash Summer Squash
Time 1h
Yield 8
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a 9x9-inch baking dish with about 1/2 tablespoon of butter.
- Melt remaining 1 tablespoon of butter in a large cast-iron skillet over medium heat, and cook the summer squash and zucchini until the squash pieces begin to brown, 10 to 15 minutes, stirring often. Sprinkle with salt and black pepper, and spread into the bottom of the prepared baking dish. Sprinkle with about 1/3 of the chopped onions.
- Mix together the white Cheddar cheese and yellow Cheddar cheese in a bowl until thoroughly combined, and sprinkle about 1/2 cup of the cheese mixture over the onions. Drizzle with about 1 tablespoon of the sweetened condensed milk. Repeat sprinkling cheese, onions, and condensed milk twice more, then top with remaining cheese mixture.
- Bake in the preheated oven until the casserole is golden brown and the onions are tender, about 30 minutes.
Nutrition Facts : Calories 437.5 calories, Carbohydrate 16.8 g, Cholesterol 97.5 mg, Fat 31.3 g, Fiber 2.7 g, Protein 24.1 g, SaturatedFat 19.8 g, Sodium 562 mg, Sugar 10 g
SUMMER ESSENTIALS: SQUASH, ONIONS, AND BURGER
My farmer friend brought over some nice yellow squash, and said, Surprise me. And, by 2:00a, I was sitting outside enjoying a wonderful bowl of Summer squash with onions, and beef (I did not eat dinner, so I was entitled). An excellent dish that totally satisfies, and if you want to make it a side dish, just leave out the beef. So, you ready... Let's get into the kitchen
Provided by Andy Anderson ! @ThePretentiousChef
Categories Vegetables
Number Of Ingredients 15
Steps:
- PREP/PREPARE
- I do not usually cook with extra virgin olive oil; however, this is a low-heat situation, and I like the flavor the olive oil imparts to this recipe.
- Gather your ingredients (mise en place).
- Add the olive oil to a skillet over medium-low heat, and then add the beef.
- Chef's Note: Do not completely break up the beef, leave it in chunks.
- Throw in the onions, then add a bit of salt, and pepper.
- Cook, stirring occasionally, until they begin to soften, about 5 minutes.
- Cook an additional 5 minutes, until they start to brown.
- While the onions and beef are cooking, add some spices. I made some suggestions in the ingredient list; however, add whatever you feel like. For example, in the Summer I go easy on the hot spices; but in the Winter, I kick up the heat level.
- Add the squash, and combine with the other ingredients.
- Add about a tablespoon of water to the pan, then cover, and allow to steam for about 5 minutes.
- Remove the cover, and continue to stir, until the squash softens, about 5 minutes.
- In this final cooking phase, check the spices, and add more... or not.
- PLATE/PRESENT
- Serve with a sprinkle of freshly grated parmesan, and a few pieces of crusty buttered bread. Enjoy.
- Keep the faith, and keep cooking.
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