Sauteed Squash Medley Recipes

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ROASTED SQUASH VEGETABLE MEDLEY



Roasted Squash Vegetable Medley image

Provided by Rachael Ray : Food Network

Categories     side-dish

Time 35m

Yield 4 servings

Number Of Ingredients 8

1 medium zucchini, cut into chunks
1 medium yellow squash, cut into chunks
1 medium onion, halved then cut into chunks
1/2 pound button mushrooms, quartered or halved
2 tablespoons olive oil or vegetable oil
1 teaspoon poultry seasoning
1 teaspoon salt
1 teaspoon freshly ground black pepper

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.

SAUTEED YELLOW SQUASH



Sauteed Yellow Squash image

Provided by Rachael Ray : Food Network

Categories     side-dish

Time 24m

Yield 4 servings

Number Of Ingredients 7

1 tablespoon extra-virgin olive oil
2 tablespoons butter
1/2 red bell pepper, chopped
2 small to medium yellow squash, sliced
Salt and pepper
2 tablespoons chopped parsley leaves
2 tablespoons chopped chives or 2 scallions, optional

Steps:

  • Preheat skillet over medium high heat. Add oil, then butter. When butter melts, add red peppers and squash. Saute 12 to 14 minutes until squash is tender. Add salt, pepper and parsley. Add chives or scallions if you would like a layer of light onion flavor on the dish as well.

SQUASH MEDLEY



Squash Medley image

I finally got my family to like squash after I came across this unique recipe. I serve this delicious dish often, especially when squash abounds in our garden. -Dolores Wolff Rosenberg, Texas

Provided by Taste of Home

Categories     Side Dishes

Time 40m

Yield 4-6 servings.

Number Of Ingredients 12

1 medium summer squash, halved sliced
1 medium zucchini, halved and sliced
4 bacon strips, diced
3/4 cup chopped onion
2 tablespoons brown sugar
1/2 teaspoon salt
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
1/2 teaspoon chili powder
1/2 teaspoon garlic powder
1/4 teaspoon pepper
1-1/2 cups diced seeded and peeled fresh tomatoes

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.

Nutrition Facts : Calories 132 calories, Fat 9g fat (3g saturated fat), Cholesterol 10mg cholesterol, Sodium 317mg sodium, Carbohydrate 11g carbohydrate (8g sugars, Fiber 2g fiber), Protein 3g protein.

SAUTEED SQUASH MEDLEY



Sauteed Squash Medley image

"This recipe never lasts long on our table. I usually serve it with an Italian-style entree." We think it's a great partner for most any main dish! Kay Ayotte - Albion, Michigan

Provided by Taste of Home

Categories     Side Dishes

Time 25m

Yield 6 servings.

Number Of Ingredients 9

1 small yellow summer squash, halved and sliced
1 small zucchini, halved and sliced
1-1/2 cups sliced fresh mushrooms
1 medium onion, sliced
1 medium sweet red pepper, cut into 1/4-inch strips
2 tablespoons butter
1/2 teaspoon garlic salt
1/4 teaspoon pepper
1/2 cup grated Parmesan cheese

Steps:

  • In a large skillet, saute the squash, zucchini, mushrooms, onion and red pepper in butter for 8-10 minutes or until tender. Stir in garlic salt and pepper; sprinkle with cheese.

Nutrition Facts : Calories 91 calories, Fat 6g fat (4g saturated fat), Cholesterol 16mg cholesterol, Sodium 285mg sodium, Carbohydrate 6g carbohydrate (4g sugars, Fiber 2g fiber), Protein 4g protein. Diabetic Exchanges

SAUTEED ZUCCHINI AND TOMATOES



Sauteed Zucchini and Tomatoes image

Fresh, colorful, and flavorful, this zucchini and tomatoes recipe is the ultimate side dish!

Provided by Holly Nilsson

Categories     Side Dish

Time 22m

Number Of Ingredients 11

1 tablespoon olive oil
½ cup onion (diced)
2 cloves garlic (minced)
1 large zucchini (cut into ½-inch cubes)
1 teaspoon dried parsley
¼ teaspoon dried basil
1 cup ripe tomatoes (diced, any variety)
½ teaspoon seasoned salt
½ teaspoon black pepper
1 ounce mozzarella cheese (shredded)
½ ounce parmesan cheese (shredded)

Steps:

  • Heat olive oil in a 10-inch skillet. Cook onion over medium heat until tender.
  • Add garlic, zucchini, parsley, and basil. Cook until zucchini is tender-crisp, about 5-6 minutes.
  • Add tomato, seasoned salt & pepper. Cook an additional 2-3 minutes.
  • Remove from heat, sprinkle with cheeses and cover with a lid*, rest 2-3 minutes, or until cheese melts.

Nutrition Facts : Calories 96 kcal, Carbohydrate 7 g, Protein 4 g, Fat 6 g, SaturatedFat 2 g, Cholesterol 8 mg, Sodium 401 mg, Fiber 2 g, Sugar 4 g, ServingSize 1 serving

SAUTEED VEGETABLES



Sauteed Vegetables image

Simple Sautéed Vegetables! A healthy, colorful medley of fresh vegetables are diced and sautéed in oil with garlic and herbs, then finished with bright lemon and optional parmesan for even more flavor.

Provided by Jaclyn

Categories     Side Dish

Time 20m

Number Of Ingredients 12

3 Tbsp olive oil
1 medium red bell pepper, (chopped)
2 medium carrots, (peeled and sliced fairly thin (1 cup))
1/2 medium red onion, (chopped (1 cup))
2 1/2 cups broccoli florets ((cut into bite size pieces))
1 medium yellow squash, (thick portion halved, all sliced)
1 1/2 tsp minced garlic
1 1/2 tsp fresh thyme leaves
Salt and freshly ground black pepper
2 Tbsp chopped fresh parsley
1 1/2 tsp fresh lemon juice
1/4 cup grated parmesan cheese, (optional, for serving)

Steps:

  • Heat olive oil in a 12-inch skillet over medium-high heat.
  • Add bell pepper, carrots, onion and broccoli. Saute 4 minutes (toss just occasionally so it can brown slightly).
  • Add squash, saute 3 minutes.
  • Toss in garlic, thyme and season with salt and pepper to taste. Saute 2 minutes or until veggies are just tender.
  • Sprinkle with parlsey and lemon juice, toss. Serve with parmesan if desired.

Nutrition Facts : Calories 195 kcal, Carbohydrate 16 g, Protein 6 g, Fat 13 g, SaturatedFat 3 g, Cholesterol 5 mg, Sodium 163 mg, Fiber 5 g, Sugar 7 g, UnsaturatedFat 9 g, ServingSize 1 serving

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