MEXICAN ZUCCHINI & YELLOW SQUASH
I had something similar to this at Luby's and wanted to try and replicate. It came out better than I expected and is an exciting and different way to have squash. Even my vegetable avoiding husband loved it.
Provided by Deanne McKissick
Categories Vegetable
Time 20m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Peel and slice all squash and put in pot put just enough water to slightly cover squash add rotel (I used mild rotel and only half a can because I have small children and didn't want it too spicy).
- add enough cilantro for your own liking sprinkle in salt and pepper to taste boil lightly until squash is tender add a couple of slices of cheese or enough to your liking heat until cheese is melted.
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.
SAUTEED SQUASH MEDLEY
"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
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
MEXICAN ZUCCHINI OR YELLOW NECK SQUASH, CALABASITAS GUISADAS
We eat a lot of veggies at our house and a favorite is tender young squash, if you can't get Mexican calabasitas you can buy tender small zucchinis or small yellow squash. They are just as good and delicious. This can be a meatles dish or you can add meat if you like I someitmes use little pieces of pork sauteed. Either way it...
Provided by Juliann Esquivel
Categories Vegetables
Time 50m
Number Of Ingredients 13
Steps:
- 1. Wash and dice your squash in small pieces, heat the olive oil in a large deep skillet or sauté pan. Add the onion, garlic, peppers, cilantro, and sauté in the hot oil for about two minutes. Then add the squash and continue to sauté for about 10 minutes. Keep stirring so as to completely sauté all the squash, you may add a little more olive oil if your squash looks a little dry. Continue to sauté for 5 more minutes.
- 2. Next add the wine, oregano or epazote, cumin, garlic powder, salt and pepper and the diced tomatos. Stir well taste to see if it has enough salt. Cover lower the heat and cook for about 15 minutes more or until squash is cooked tender. Do not over cook. Serve as a side dish.
- 3. I have only used one serrano but you may add more if you like your calabasitas a little hotter.
SAUTEED SUMMER SQUASH SIDE DISH
This is a quick and easy side dish that goes perfectly with meats, pastas, and fish. It is a saute of zucchini and summer squash.
Provided by Sarah
Categories Side Dish Vegetables Squash Zucchini
Time 30m
Yield 4
Number Of Ingredients 8
Steps:
- Heat olive oil over medium heat in a medium-sized skillet, about 1 minute. Add scallions and garlic; saute in the hot oil until tender, 2 to 3 minutes. Add zucchini and squash; season with Italian seasoning, salt, and pepper. Saute until squash is tender, 8 to 12 minutes.
- Divide mixture evenly among plates. Garnish with basil.
Nutrition Facts : Calories 94.4 calories, Carbohydrate 7.6 g, Fat 7.1 g, Fiber 2.8 g, Protein 2.1 g, SaturatedFat 1 g, Sodium 52.1 mg, Sugar 2.9 g
SHERRI'S MEXI ZUCCHINI SQUASH SAUTE
Squash with an exciting tex-mex flavor. This recipe is very versatile-use zucchini, yellow, or calabacita squash, RoTel tomatoes, Jack cheese or add mushrooms, kernel corn, and season to taste-esp the salt-a lot will depend on the bacon you use. I also like to add cumin, mexican oregano, and minced garlic or garlic powder. Use fresh tomatoes if you wish-cherry tomatoes are great! Also, this tastes great w/o the cheese, too. I found this recipe in a book my Grandmother gave me, compiled by Ladies Auxiliary of the Medina Lake Volunteer Fire Department, 1978. Enjoy!
Provided by Mrs.Jack
Categories Vegetable
Time 40m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- In large skillet, cook bacon over medium heat for about 5 minutes. Drain fat but reserve 1-2 Tablespoons in pan.
- Add squash, onion, and bell pepper and saute 5 minutes.
- Add tomatoes and tomato sauce and simmer 10 minutes.
- Add seasonings and cook gently until liquid is thick, about 10 minutes.
- Sprinkle with grated cheese and cover to allow cheese to melt. (or place in oven until cheese melts.).
Nutrition Facts : Calories 311.2, Fat 20.8, SaturatedFat 8.2, Cholesterol 38, Sodium 1212.1, Carbohydrate 22.9, Fiber 5.6, Sugar 12.2, Protein 12
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