SAUTEED YELLOW SQUASH, ZUCCHINI AND ROASTED RED PEPPERS
Make and share this Sauteed Yellow Squash, Zucchini and Roasted Red Peppers recipe from Food.com.
Provided by Papa D 1946-2012
Categories Onions
Time 35m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Melt butter in a large skillet and add olive oil.
- Add onion and cook just until tender.
- Add wine, yellow squash, zucchini and continue cooking over medium heat, stirring until squash begins to soften.
- Cover and continue cooking over low heat until nice and tender (usually about 20-25 minutes). Add roasted red peppers during the last few minutes.
- Season to taste.
SAUTEED ZUCCHINI AND ROASTED RED PEPPERS
This is really easy to add other vegetables to, like broccoli or green beans, and is a super-easy side dish.
Provided by mplsgirl
Categories Vegetable
Time 7m
Yield 2 serving(s)
Number Of Ingredients 3
Steps:
- Slice the red peppers into strips.
- Pour the oil into a skillet and heat over med-high heat.
- Add zucchini and sauté until tender, about 4 minutes.
- Add lemon juice and red pepper strips and sauté 1-2 more minutes.
Nutrition Facts : Calories 24.8, Fat 0.2, Sodium 12, Carbohydrate 6, Fiber 1.4, Sugar 2.6, Protein 1.5
ZUCCHINI STUFFED WITH FETA AND ROASTED RED PEPPERS
Steps:
- Preheat broiler.
- Cut zucchini crosswise into 3/4-inch-thick sections, discarding ends, and with a melonballer scoop out center of each section, leaving 1/16-inch-thick shells and reserving centers for another use. In a steamer set over simmering water steam zucchini shells, covered, 4 minutes, or until barely tender but still bright green. Transfer shells to paper towels to drain upside down.
- In a small bowl stir together roasted peppers, feta, oregano, and black pepper and mound in each shell. Arrange shells in a lightly oiled shallow flameproof baking dish and broil about 4 inches from heat until bubbling and beginning to turn golden, about 4 minutes.
SAUTEED ZUCCHINI, PEPPERS, AND TOMATOES
With in-season produce like zucchini, tomatoes, and bell peppers, all you need is a little seasoning to bring out their fresh flavors.
Provided by Martha Stewart
Categories Food & Cooking Quick & Easy Recipes
Time 15m
Number Of Ingredients 6
Steps:
- Quarter zucchini lengthwise; cut crosswise into 1/2-inch-thick pieces. Remove ribs and seeds from peppers; cut into 3/4-inch squares.
- Heat olive oil in a large skillet over medium-high heat. Add zucchini, peppers, tomatoes, and garlic; season with salt and pepper. Cook, tossing frequently, until vegetables are crisp-tender, 6 to 8 minutes.
Nutrition Facts : Calories 121 g, Fat 7 g, Fiber 2 g, Protein 3 g
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