Summer Squash Green And Yellow Garlic Onion Lemon Zest Recipes

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SUMMER SQUASH (GREEN AND YELLOW), GARLIC, ONION, LEMON ZEST



Summer Squash (Green and Yellow), Garlic, Onion, Lemon Zest image

a light and healthy side dish, perfect to accompany any lemon meat/poultry/fish dish. i love cooked garlic, it's a great health benefit too. but if you don't, then omit it. i hope you don't think my directions are micro-management, but when i read a recipe, i really appreciate specific direction. maybe because i'm new and learning to cook. adding mushooms would be great. or take away the garlic and add paprika and raisins!

Provided by christena

Categories     Onions

Time 30m

Yield 2-4 serving(s)

Number Of Ingredients 9

1 green summer squash, quartered lengthwise and sliced (zucchino verde)
1 summer squash, quartered lengthwise and sliced (zucchino giallo)
1 yellow onion, roughly chopped
4 garlic cloves, roughly chopped
1/2 cup chicken broth or 1/2 cup water
1 -2 tablespoon oil (veg or olive or corn)
1 lemon, zest of (set aside slices for garnish or juicing over meal)
crushed red pepper flakes, to taste
sea salt, to taste

Steps:

  • heat oil in a suacepan, add onion, sweat at a low heat.
  • when becoming translucent, throw garlic on top of onions, as the onions provide a buffer against burning the garlic.
  • to quicken the cooking, turn up the heat and add the broth or water, and cover if you want. again, to provent burning. add salt now, as it draws out water and flavor from the ingredients.
  • add zucchini, yellow and green. add lemon zest. add crushed red pepper. cover or not, but stir occasionally.
  • ready when zucchini is transparent. drain or keep the liquid. serve hot! have lemon slices available to squeeze!

Nutrition Facts : Calories 133.1, Fat 7.6, SaturatedFat 1.1, Sodium 197.4, Carbohydrate 14.3, Fiber 3, Sugar 6.9, Protein 4.5

SHEET-PAN ROASTED SUMMER VEGETABLES



Sheet-Pan Roasted Summer Vegetables image

This side dish is summer on a sheet pan! Fresh veggies like peppers, squash and tomatoes are roasted, then topped with toasted bread crumbs mixed with lemon zest and garlic for a flavorful crunch. A basil garnish adds a burst of freshness.

Provided by Betty Crocker Kitchens

Categories     Side Dish

Time 55m

Yield 8

Number Of Ingredients 12

2 medium zucchini, cut lengthwise in half, then cut crosswise into 1-inch slices (3 1/2 cups)
2 medium yellow summer squash, cut lengthwise in half, then cut crosswise into 1-inch slices (3 1/2 cups)
1 medium red bell pepper, cut into 1-inch pieces (1 1/2 cups)
1 medium red onion, cut into 1-inch wedges (2 cups)
1 cup cherry tomatoes, halved
4 tablespoons olive oil
1 teaspoon salt
1/2 teaspoon pepper
3 cloves garlic, finely chopped
2/3 cup Progresso™ plain panko crispy bread crumbs
2 teaspoons lemon zest
1/4 cup chopped fresh basil

Steps:

  • Heat oven to 450°F. Spray 18x13-inch rimmed sheet pan with cooking spray. On sheet pan, combine zucchini, summer squash, bell pepper, onion and tomatoes. Drizzle with 2 tablespoons of the oil, 3/4 teaspoon of the salt and the pepper; toss until vegetables are coated.
  • Roast uncovered 25 to 30 minutes, stirring after 15 minutes, until vegetables are tender and just start to brown.
  • Meanwhile, in 8-inch skillet, heat 1 tablespoon of the over medium heat. Add garlic; cook and stir 1 minute. Place garlic in small bowl. Add remaining 1 tablespoon oil to skillet; heat over medium heat. Add bread crumbs; stir to coat. Cook and stir 2 to 3 minutes or until lightly browned. Spoon into bowl with garlic. Add lemon zest and remaining 1/4 teaspoon salt; stir to mix. Sprinkle bread crumb mixture and basil over roasted vegetables.

Nutrition Facts : Calories 140, Carbohydrate 15 g, Cholesterol 0 mg, Fat 1 1/2, Fiber 2 g, Protein 3 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 320 mg, Sugar 5 g, TransFat 0 g

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