Trader Joes Baby Zucchini And Squash With Fresh Mint Recipes

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SAUTEED ZUCCHINI AND YELLOW SQUASH WITH MINT

Lemon juice and fresh mint add bright notes to a quick saute, which would make an ideal accompaniment to grilled chicken or fish.

Provided by Martha Stewart

Categories     Food & Cooking     Quick & Easy Recipes

Number Of Ingredients 9



Sauteed Zucchini and Yellow Squash with Mint image

Steps:

  • Heat half the olive oil in a large skillet over medium-low heat. Cook garlic and onion, stirring, until translucent but not yet softened, about 2 minutes.
  • Increase heat to medium-high. Add the remaining oil along with the zucchini, squash, and crushed red pepper. Cook, stirring occasionally, until vegetables are tender and golden brown, about 5 minutes. Remove from heat, stir in the lemon juice, and season with salt and pepper. Transfer to a serving dish, sprinkle the mint on top, and serve immediately.

3 tablespoons olive oil
1 medium garlic clove, minced
1 small onion, thinly sliced
2 medium zucchini (about 12 ounces), cut into 1/2-inch pieces
2 medium yellow squash (about 12 ounces), cut into 1/2-inch pieces
1/8 teaspoon crushed red pepper
1 tablespoon fresh lemon juice
Coarse salt and freshly ground pepper
1/3 cup fresh mint leaves, cut into thin ribbons (or 1/4-inch-thick julienne)

BABY ZUCCHINI AND PATTY PAN SQUASH SAUTEED IN HERB BUTTER

Provided by Michael Kornick

Categories     Herb     Vegetable     Side     Sauté     Vegetarian     Spring     Sugar Conscious     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 8 servings

Number Of Ingredients 7



Baby Zucchini and Patty Pan Squash Sauteed in Herb Butter image

Steps:

  • In 10-inch heavy skillet over moderate heat, melt butter. Add zucchini and patty pans and sauté, stirring occasionally, until tender, 7 to 8 minutes. Transfer to large serving dish, sprinkle with salt and pepper, add basil and mint, and toss to combine. Serve with Chef Kornick's Grilled Salmon Steaks with Littleneck Clams and Saffron-Mint Broth .

3 tablespoons unsalted butter
2 cups (about 1 pound) baby zucchini, stems removed and cut in half lengthwise
2 cups (about 3/4 pound) small yellow patty pan squash, trimmed and cut in half crosswise
1 teaspoon sea salt
1/2 teaspoon freshly ground black pepper
3/4 cup (about 16 leaves) fresh basil, torn and loosely packed
1/2 cup (about 32 leaves) fresh mint, loosely packed

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