SUMMER SQUASH AND ZUCCHINI SIDE DISH
I'm trying to cut my risk for cardiac disease by changing the way I eat. This colorful sauteed zucchini and squash side dish is packed with as much nutrition as fresh-picked flavor! -Marlene Agnelly, Ocean Springs, Mississippi
Provided by Taste of Home
Categories Side Dishes
Time 30m
Yield 6 servings.
Number Of Ingredients 10
Steps:
- In a large skillet, saute the yellow squash, zucchini, onion and red pepper in oil for 5 minutes. Add garlic and seasonings; saute 2-3 minutes longer or until vegetables are crisp-tender. Stir in tomato; heat through.
Nutrition Facts : Calories 53 calories, Fat 2g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 104mg sodium, Carbohydrate 8g carbohydrate (4g sugars, Fiber 2g fiber), Protein 2g protein. Diabetic Exchanges
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.
ROASTED SQUASH VEGETABLE MEDLEY
Provided by Rachael Ray : Food Network
Categories side-dish
Time 35m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Preheat oven to 425 degrees F.
- Combine zucchini and yellow squash pieces with onions and mushrooms in a mixing bowl. Add oil to the bowl, 2 turns of the bowl in a slow stream. Toss veggies until they are coated lightly and evenly with the oil.
- Combine poultry seasoning with salt and pepper and sprinkle evenly over the vegetables. Toss them again to combine and spread them out on to a baking sheet. Place veggies in a hot oven and roast 20 to 25 minutes until tender. Toss and turn the veggies with kitchen tongs half way through cooking time.
SEARED ZUCCHINI WITH CRISPY PARMESAN AND BLACK PEPPER
This summery side dish is inspired by the flavors of cacio e pepe, Rome's beloved pasta dish. Zucchini or summer squash is seared in a very hot pan until golden, and while it cooks, coarsely ground black pepper is separately toasted and butter is added to brown. (Be sure to salt your zucchini just before you add it to the hot pan - not sooner - as they can release water and become mushy if salted and left to sit.) If you can, take the time to grate your own Parmesan for a lighter, almost pillowy-like consistency that melts into the butter and forms chewy-like nuggets of cheese. (This will not be a smooth, emulsified sauce.) Like many good summer dishes, this one is finished with torn basil. Serve with a side of grilled sausages or pearled couscous tossed with pesto. A tumbler of rosé would make this dinner worthy of eating outside on the back porch, dish in lap.
Provided by Colu Henry
Categories dinner, weekday, vegetables, side dish
Time 20m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Heat a 12-inch cast-iron skillet over medium-high for 2 minutes. (This will help you get a good sear.) Heat the oil, and when it shimmers, salt the zucchini and add it cut-side down in one layer (you will need to do this in two batches), and cook, undisturbed, until it begins to turn golden brown, about 2 to 3 minutes. Flip and cook 2 to 3 minutes more on the other side. Remove from the pan and set aside on a serving plate; repeat with remaining zucchini.
- While the second batch cooks, add the pepper to a small saucepan and toast over medium heat until it becomes fragrant, about 2 minutes. Add the butter (it will quickly foam), and stir until the butter melts and the foam subsides. Remove from heat. Quickly add the grated cheese and stir vigorously to prevent the cheese from sticking to the bottom of the pan. It will melt in spots, it will crisp in spots and it will form frico-like clumps.These are all good things!
- Spoon the butter over the seared zucchini, making sure to catch all the black pepper and fried cheese bits, and shower with the herbs. Season with flaky salt, if you please.
GRILLED LEMON-PEPPER ZUCCHINI
I like to serve this easy summer-vegetable dish with grilled chicken and rice. I suppose you could switch the type of seasonings you use if you'd like a different flavor, or even change up the vegetables to suit your liking.
Provided by Melissa Conger
Categories Side Dish Vegetables Squash Zucchini Grilled Zucchini Recipes
Time 55m
Yield 4
Number Of Ingredients 6
Steps:
- Preheat an outdoor grill for high heat. When hot, lightly oil grate.
- Combine the squash, zucchini, onion, and bell pepper in a bowl; drizzle with olive oil; sprinkle with lemon-pepper seasoning; stir to coat. Place the vegetable mixture in the center of a large sheet of aluminum foil. Top with another large sheet of aluminum foil. Roll the edges of the foil sheets together to seal into a packet.
- Place the packet on the preheated grill. Cook until the vegetables are tender, about 30 minutes, turning the packet every 5 to 10 minutes.
Nutrition Facts : Calories 90.3 calories, Carbohydrate 9.4 g, Fat 5.5 g, Fiber 3.3 g, Protein 2.1 g, SaturatedFat 0.8 g, Sodium 355.9 mg, Sugar 3.1 g
More about "squash and zucchini with hot peppers and herbs recipes"
10 ZUCCHINI AND SQUASH RECIPES TO TRY – A COUPLE COOKS
From acouplecooks.com
Cuisine AmericanTotal Time 30 minsCategory Side DishCalories 117 per serving
- Slice the zucchini and squash into 1/4-inch thick rounds. In a large bowl, mix them with the olive oil, garlic powder, onion powder, oregano, and kosher salt.
- Line two baking sheets with parchment paper. Place the vegetables in a single layer on the baking sheets. Roast for 8 minutes.
- Remove the baking sheets from the oven and sprinkle evenly with the shredded Parmesan cheese. Return the sheets to the oven (on the opposite oven racks) and bake another 7 minutes until tender and the cheese is melted. Serve immediately.
SAUTéED SQUASH AND ZUCCHINI RECIPE - SOUTHERN LIVING
From southernliving.com
SIMPLE ROASTED ZUCCHINI & SQUASH RECIPE | EATINGWELL
From eatingwell.com
ZUCCHINI-AND-PEPPER GRATIN WITH HERBS AND CHEESE …
From foodandwine.com
10 BEST SQUASH ZUCCHINI SIDE DISH RECIPES | YUMMLY
From yummly.com
ZUCCHINI, SQUASH & BELL PEPPER CASSEROLE | 12 TOMATOES
From 12tomatoes.com
LEMON-PEPPER LINGUINE WITH SQUASH RECIPE | EATINGWELL
From eatingwell.com
VEGGIE-LOADED STUFFED BELLS PEPPERS | ALEXANDRA’S …
From alexandracooks.com
ROASTED GARLIC-PARMESAN ZUCCHINI, SQUASH AND TOMATOES
From cookingclassy.com
EASY WEEKNIGHT RECIPES FOR FAMILIES - SPOONFUL OF FLAVOR
From spoonfulofflavor.com
SAUTéED SUMMER SQUASH AND ZUCCHINI RIBBONS - RACHEL COOKS®
From rachelcooks.com
99 WAYS TO USE UP ZUCCHINI AND SUMMER SQUASH | TASTE OF HOME
SKILLET ZUCCHINI AND SQUASH RECIPE - ALLRECIPES.COM
From allrecipes.com
EASY BAKED ZUCCHINI SQUASH RECIPE - THE FOODIE AFFAIR
From thefoodieaffair.com
MAKE THE MOST OF SUMMER SQUASH WITH THIS ZUCCHINI RECIPE - THE …
From nytimes.com
You'll also love