Quick Summer Squash Medley Recipes

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.

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.

Steps:

• Place 1 in. of water in a saucepan. Add squash and zucchini. Bring to a boil; cook for 4-5 minutes or until crisp-tender. Drain and set aside. In a large skillet, cook bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels. Drain, reserving 1 tablespoon drippings., In the drippings, saute onion until tender. Add the squash, brown sugar and seasonings. Stir in tomatoes. Bring to a boil over medium heat. Reduce heat; simmer, uncovered, for 10 minutes or until heated through. Sprinkle with bacon. Serve with a slotted spoon.

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.

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.

Steps:

• Sprinkle squash with salt.
• In a slow cooker, layer half of the squash, tomatoes, onions, and green pepper.
• Add 1 tablespoon brown sugar.
• Layer the other half of vegetables, and top with remaining brown sugar.
• Dissolve bouillon cube in hot water, and pour this into slow cooker.
• Top with bacon. Sprinkle bread crumbs over top.
• Cover, and cook on low for 4-6 hours.