Yellow Squash Tomato Onion Packets Recipe 455

SAUTEED YELLOW SQUASH AND TOMATOES

Steps:

• Without peeling, slice squash in 1/2" diagonal slices.
• In medium sized skillet, melt butter or margarine and saute onions until golden.
• Add squash and remaining ingredients, toss to combine.
• cover and cook 10 - 15 minutes over medium heat until tender.

SAUTéED YELLOW SQUASH WITH ONIONS

Steps:

• Cut squash into thin slices. Spread slices out onto paper towels. Salt and allow to "sweat". After 10 minutes blot with paper towel. Flip slices over and repeat with salt and blot after 10 minutes. This allows salt to flavor squash and releases water for better sautéing.
• In a 10 inch saucepan combine olive oil and butter. Lightly sauté onion first and set aside into small bowl.
• In same saucepan sauté squash on low heat until tender. Before removing from heat add sautéed onions and sprinkle with Lawry's seasoned salt, garlic powder and black pepper.
• Note: For best flavor use a sweet onion.

ASHLEY AND WHITNEY'S YELLOW SQUASH AND TOMATO PACKET

Steps:

• Preheat oven to 450 degrees F.
• Place 1/4 of vegetables in center of a sheet of Reynolds Wrap® Heavy Duty Aluminum Foil. Drizzle with butter; top with basil. Sprinkle with salt and pepper.
• Bring up sides of foil over vegetables; fold down two times. Double fold both ends of foil to seal packet, leaving room for heat circulation inside. Repeat to make four packets. Place packets on baking sheet with 1-inch sides.
• Bake 15 to 18 minutes on the cookie sheet.
• Open packets carefully by cutting beside top fold with a sharp knife, allowing steam to escape. Sprinkle 1 tablespoon Parmesan cheese over vegetables in each packet.

YELLOW SQUASH, TOMATO & ONION PACKETS

Steps:

• Preheat grill to medium-high heat. Place onions in center of (24x18-inch) sheet of foil; top with squash and tomatoes. Sprinkle with basil.
• Bring up foil sides. Double fold top and ends to seal, leaving room for heat circulation inside.
• Grill 15 min. or until vegetables are tender. Open top of packet; sprinkle vegetables with cheese. Let stand 3 min. or until cheese is melted.

YELLOW SQUASH, TOMATO & ONION PACKETS RECIPE - (4.5/5)

Steps:

• PREHEAT grill to medium-high heat. Place onions in center of (24x18-inch) sheet of foil; top with squash and tomatoes. Sprinkle with basil. BRING up foil sides. Double fold top and ends to seal, leaving room for heat circulation inside. GRILL 15 min. or until vegetables are tender. Open top of packet; sprinkle vegetables with cheese. Let stand 3 min. or until cheese is melted.

TOMATO SQUASH DISH

Steps:

• Place onion, green bell pepper, carrots, garlic and oil in a hot skillet and cook until onions are transparent.
• Add tomatoes, squash and zucchini to the skillet, stir. Let the vegetables cook, stirring occasionally, until all of the vegetables are softened.
• Season the vegetables with salt and pepper to taste.

YELLOW SQUASH WITH BACON, ONIONS, AND TOMATOES

Steps:

• 1. In a non-stick skillet, fry the bacon until crisp. Drain on a paper towel, then crumble and set aside. Drain the drippings from the skillet leaving 1 tablespoon of the drippings in the skillet.
• 2. Add the sliced squash, sliced onion, and diced tomatoes to the drippings and cook until squash and onions are tender and most of the liquid has cooked down.
• 3. Sprinkle the crumbled bacon on the squash mixture and serve.

BAKED SQUASH, TOMATOES, ONIONS AND POTATOES

Steps:

• Preheat oven to 375°F.
• Heat oil in a medium skillet, over medium heat. Add the onion slices and sauté until lightly browned.
• Lightly grease or spray a casserole dish. Arrange the caramelized onions on the bottom and layer the potato, tomato and squash, edges overlapping, on top. Season with salt and pepper, sprinkle with thyme and Parmesan and drizzle with olive oil.
• Cover the dish with foil and bake for 30 minutes. Remove the foil and bake another 20-30 minutes or until the potato is tender.

SAUTEED SQUASH WITH TOMATOES & ONIONS

Steps:

• In a large skillet, heat oil over medium-high heat. Add onion; cook and stir until tender, 2-4 minutes. Add zucchini; cook and stir 3 minutes., Stir in tomatoes, salt and pepper; cook and stir until squash is tender, 4-6 minutes longer. Serve with a slotted spoon.

YELLOW SQUASH AND TOMATOES

Steps:

• In a large skillet, saute squash in oil until tender. Add the tomatoes, basil, pepper and salt. Reduce heat to medium; cook 1-2 minutes longer or until heated through.

ZUCCHINI, SQUASH AND TOMATO PACKETS

Steps:

• Preheat the grill. Combine the zucchini, squash, onion, tomatoes and cheese in a large bowl. Toss with 2 tablespoons of the olive oil and season with salt and pepper. Take a piece of aluminum foil that is at least 24 inches long and brush with the remaining olive oil. Place the vegetables and cheese on the aluminum foil. Fold up the aluminum foil so the contents are sealed in. This can be done up to 4 hours in advance and stored in the refrigerator. Place the packet on the grill. Grill for 7 minutes. Flip the packet over and grill for another 5 to 7 minutes. Remove from the grill and let rest for 5 minutes before opening the packet. Open the packet and sprinkle with basil.