Best Summer Squash Medley Recipes

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BRAISED CHICKEN BREASTS ON TOASTED ENGLISH MUFFINS WITH VEGETABLE MIREPOIX, TOASTED PINE NUTS AND A ZUCCHINI, SUMMER SQUASH AND ONION MEDLEY



Braised Chicken Breasts on Toasted English Muffins with Vegetable Mirepoix, Toasted Pine Nuts and a Zucchini, Summer Squash and Onion Medley image

Provided by Food Network

Categories     main-dish

Yield 4 to 6 servings

Number Of Ingredients 13

4 chicken breasts with bone
3 tablespoons olive oil
2 celery stalks, sliced
2 onions, 1 diced, 1 sliced
1 large carrot, diced
2 cups chicken stock or chicken bouillon
1 cup dry white wine
4 English muffins, cut in half
1 cup pine nuts
Salt and pepper
2 medium summer or crookneck squash, cut in rounds
2 medium zucchini, cut in rounds
1/4 teaspoon dried oregano

Steps:

  • Wash and pat dry chicken breasts, season with salt and pepper and sear in a frying pan with 1 tablespoon of olive oil. Remove from pan and set aside. Drain the oil from pan.
  • Using the same frying pan add 1 tablespoon olive oil and saute celery, diced onion and carrot. Cook through allowing the flavors to meld. Return the seared chicken breasts to the pan and add the chicken stock and the white wine. Bring the liquid to a simmer and cover. Simmer until the chicken breasts are cooked through, about 20 minutes. Remove the lid and reduce the liquid until it is not so brothy. Season with salt and pepper.
  • While the chicken is cooking, toast the English muffins and set aside. Toast the pine nuts in 1 tablespoon of olive oil and season with salt.
  • Saute the remaining sliced onion, squash and zucchini, allowing for some browning. Stir gently while seasoning with salt, pepper and oregano. Continue cooking until squash is slightly browned and the onion is translucent.
  • Remove the chicken breasts from the pan and place on the individual dinner plates. Take the toasted English muffins and soak up some of the pan juices. Using the chicken breast as a "lean to", place it so it faces the front of the plate. Add the sauteed zucchini mixture to the plate and cover the breast and the muffin with the vegetable mirepoix. Garnish with toasted pine nuts.

SUMMER SQUASH MEDLEY



Summer Squash Medley image

This fresh tasting colorful side dish would go with any entree and it's quick and easy to prepare. I came up with this recipe on my own about a year ago. It has a nice combination of flavors.

Provided by Taste of Home

Categories     Side Dishes

Time 20m

Yield 2 servings.

Number Of Ingredients 8

1 medium yellow summer squash, thinly sliced
1 small zucchini, thinly sliced
1/3 cup chopped onion
1 tablespoon butter
1 tablespoon brown sugar
1/4 teaspoon minced garlic
1/8 teaspoon lemon juice
1/8 teaspoon salt

Steps:

  • In a small skillet, saute the yellow squash, zucchini and onion in butter until crisp-tender; add the remaining ingredients. Cook and stir until vegetables are tender.

Nutrition Facts :

ZUCCHINI & YELLOW SQUASH MEDLEY WITH SUMMER HERBS



Zucchini & Yellow Squash Medley With Summer Herbs image

Here's a wonderful light, quick and easy veggie dish that pairs beautifully with grilled chicken or fish, -or- you can make a meal of it just add some crusty bread, Parmesan cheese, and a nice bottle of wine -or- serve over penne pasta. May be served hot, warm or at room temperature. Use fresh or dried herbs, as you wish. Enjoy!

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.

SUMMER SQUASH MEDLEY



Summer Squash Medley image

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

Provided by marobin

Categories     Onions

Time 30m

Yield 1 pan, 4 serving(s)

Number Of Ingredients 7

2 large yellow squash (summer squash)
2 large zucchini
1 small onions, minced or 2 green onions, thinly sliced
1 teaspoon dried dill
1/2 teaspoon grated fresh lemon rind
1/4 teaspoon salt
1 tablespoon lemon juice

Steps:

  • Cut squash and zucchini crosswise into thick slices.
  • Saute onion in a large skillet in a small amount of olive oil until translucent, drain on a paper towel.
  • Add a small amount of water to the skillet andbring to a boil.
  • Add zucchini and summer squash, and boil 3 to 5 minutes ot until crisp -tender.
  • Drain.
  • Add remaining ingredients and onion, and toss.

SUMMER SQUASH MEDLEY



Summer Squash Medley image

Provided by Barbara Kafka

Categories     dinner, easy, lunch, quick, main course, side dish

Time 25m

Yield 4 servings

Number Of Ingredients 7

2 tablespoons olive oil
4 to 5 cloves garlic, smashed, peeled and chopped
1 1/2 medium-size zucchini ( 3/4 pound), trimmed, quartered lengthwise and cut across into 1/2-inch pieces
1 medium-size yellow squash (6 1/2 ounces), trimmed, quartered lengthwise, seeded and cut across into 1/2-inch pieces
2 large tomatoes (8 ounces each), cored and cut in 1-inch chunks
1 tablespoon kosher salt
1 cup basil leaves, coarsely chopped

Steps:

  • Put oil in a 2 1/2-quart souffle dish with a tightly fitting lid. Cook, uncovered, at 100 percent power in a high-power oven for 1 minute. Stir in garlic. Cook, uncovered, 1 minute 30 seconds.
  • Stir in squash. Cook, covered, 5 minutes.
  • Uncover and stir in tomatoes and salt. Cook, uncovered, 6 minutes. Stir in basil and cook, uncovered, 1 minute.
  • Remove from oven. Let stand, covered, 5 minutes.

Nutrition Facts : @context http, Calories 112, UnsaturatedFat 6 grams, Carbohydrate 11 grams, Fat 7 grams, Fiber 3 grams, Protein 3 grams, SaturatedFat 1 gram, Sodium 606 milligrams, Sugar 5 grams

QUICK SUMMER SQUASH MEDLEY



Quick Summer Squash Medley image

"This dish is delicious as a side, but you can also add some cooked chicken or turkey sausage and serve it over rice for a complete meal." Jennifer Leighty - West Salem, Ohio

Provided by Taste of Home

Categories     Side Dishes

Time 25m

Yield 6 servings.

Number Of Ingredients 10

1 large sweet onion, chopped
1 medium yellow summer squash, chopped
1 large green pepper, chopped
1 tablespoon olive oil
1 garlic clove, minced
2 large tomatoes, seeded and chopped
1-1/2 teaspoons Italian seasoning
1 teaspoon salt
1/2 teaspoon pepper
1/8 teaspoon crushed red pepper flakes, optional

Steps:

  • In a large nonstick skillet, saute the onion, squash and green pepper in oil until crisp-tender. Add the garlic; cook 1 minute longer. Stir in the tomatoes, Italian seasoning, salt, pepper and pepper flakes if desired; heat through.

Nutrition Facts : Calories 61 calories, Fat 3g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 403mg sodium, Carbohydrate 9g carbohydrate (6g sugars, Fiber 2g fiber), Protein 2g protein. Diabetic Exchanges

SUMMER SQUASH & TOMATO MEDLEY



Summer Squash & Tomato Medley image

Tender squash pairs nicely with ripe tomatoes in this special side dish. The fresh dill and feta cheese complete the refreshing taste.

Provided by Taste of Home

Categories     Side Dishes

Time 20m

Yield 6 servings.

Number Of Ingredients 12

3 medium yellow summer squash, thinly sliced
3 tablespoons lemon juice
3 tablespoons olive oil
2 tablespoons snipped fresh dill or 1-1/2 teaspoons dill weed
1 garlic clove, minced
1-1/2 teaspoons Dijon mustard
3/4 teaspoon sugar
1/2 teaspoon salt
1/4 teaspoon pepper
3/4 cup crumbled feta cheese
2 medium tomatoes, diced
1/2 cup finely chopped sweet onion

Steps:

  • In a small saucepan, bring 1 in. of water to a boil. Add the squash; cover and boil for 3-4 minutes or until tender. Drain., In a large bowl, combine the lemon juice, oil, dill, garlic, mustard, sugar, salt and pepper. Gently stir in squash and cheese. Transfer to a serving platter. Combine tomato and onion; spoon over squash mixture. Serve immediately.

Nutrition Facts : Calories 393 calories, Fat 28g fat (7g saturated fat), Cholesterol 23mg cholesterol, Sodium 1101mg sodium, Carbohydrate 26g carbohydrate (14g sugars, Fiber 7g fiber), Protein 13g protein.

SUMMER SQUASH, CORN MEDLEY



SUMMER SQUASH, CORN MEDLEY image

Yield 4

Number Of Ingredients 5

4 yellow squash.
2 ears of corn
grated parmessan cheese (the ones you put on pizza)
garlic
purple rice, cooked

Steps:

  • make purple rice, with less water than usual. It would fluff up when you heat in the pan with the rest of the ingredients. Slice yellow squash. Add butter to pan, sauté the garlic. Then add yellow squash to cook for 2 more minutes slice the corn off the ears, and add into the pan, cook for 1 more minute. add cooked purple rice add 2 spoonful of chicken boullian. add salt & pepper to taste add lots of grated parmessan cheese at the end.

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