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.
YELLOW SQUASH AND ZUCCHINI GRATIN
This gratin is the perfect way to use up an abundance of summer squash. It's easy to prepare, takes just 10 minutes in the oven and serves up bubbly and delicious. -Jonathan Lawler, Greenfield, Indiana
Provided by Taste of Home
Categories Side Dishes
Time 35m
Yield 6 servings.
Number Of Ingredients 10
Steps:
- Preheat oven to 450°. In a large skillet, melt butter over medium heat; add zucchini, yellow squash and shallots. Sprinkle with salt and pepper. Cook, stirring occasionally, 4-6 minutes or until vegetables are crisp-tender. Add garlic; cook 1 minute more., Add the cream; cook until thickened, 3-5 minutes. Remove from heat; stir in 1/2 cup bread crumbs and 1/4 cup cheese. Spoon mixture into a greased 11x7-in. or 2-qt. baking dish. Sprinkle with remaining bread crumbs and cheese. Bake until golden brown, 8-10 minutes.
Nutrition Facts : Calories 203 calories, Fat 14g fat (8g saturated fat), Cholesterol 39mg cholesterol, Sodium 357mg sodium, Carbohydrate 15g carbohydrate (4g sugars, Fiber 2g fiber), Protein 6g protein.
FRENCH BAKED ZUCCHINI AND YELLOW SQUASH
I get lots of requests to "bring your squash dish" to different gatherings. I first tasted this dish at Luby's Cafeteria. It was published in their 50th Anniversary cookbook and I have adapted it to my taste. The original recipe calls for pimento or red sweet peppers instead of green chilis. I'm allergic to bell peppers so I found a substitute. You could also use seeded, chopped fresh tomatoes for a different taste.
Provided by Julie in TX
Categories Vegetable
Time 45m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Heat Oven to 350 degrees.
- In medium saucepan, bring 2 quarts water to a boil.
- Add the sliced squash and zucchini and cook until tender-crisp.
- Drain the liquid from the squash.
- Cook the bacon until it is crisp in a 10-inch skillet.
- Remove the bacon from the skillet and reserve.
- Add chopped onion to bacon drippings.
- Saute until onion is transparent.
- Drain off the bacon drippings and add the reserved bacon, soup, green chilis, salt and pepper.
- Mix well.
- Remove from the heat.
- Fold in the squash and transfer to a buttered 2 quart baking dish.
- Cover the dish and bake for 30 minutes.
- Remove the cover and sprinkle the top with cheese.
- Place it under the broiler to lightly brown the cheese.
Nutrition Facts : Calories 122.8, Fat 7.5, SaturatedFat 2.8, Cholesterol 15.4, Sodium 752.6, Carbohydrate 9.5, Fiber 2, Sugar 3.9, Protein 5.8
ZUCCHINI GRATIN
Get Ina Garten's cheesy Zucchini Gratin recipe from Barefoot Contessa on Food Network. Nutty Gruy�re cheese pairs well with the soft flavors of the squash.
Provided by Ina Garten
Categories side-dish
Time 1h5m
Yield 6 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 400 degrees F.
- Melt the butter in a very large (12-inch) saute pan and cook the onions over low heat for 20 minutes, or until tender but not browned. Add the zucchini and cook, covered, for 10 minutes, or until tender. Add the salt, pepper, and nutmeg and cook uncovered for 5 more minutes. Stir in the flour. Add the hot milk and cook over low heat for a few minutes, until it makes a sauce. Pour the mixture into an 8 by 10-inch baking dish.
- Combine the bread crumbs and Gruyere and sprinkle on top of the zucchini mixture. Dot with 1 tablespoon of butter cut into small bits and bake for 20 minutes, or until bubbly and browned.
ROASTED ZUCCHINI AND YELLOW SQUASH
Make and share this Roasted Zucchini and Yellow Squash recipe from Food.com.
Provided by ChefChrissy
Categories Vegetable
Time 25m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Cut zucchini and squash into small chunks and put in a ziploc bag.
- Add olive oil salt and pepper to bag and shake until coated.
- Dump onto baking dish and spread out into a single layer.
- Sprinkle parmesan cheese over vegetables and bake on the top rack of the oven for 20 minutes at 450°F.
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