Pan Fried Crookneck Squash Recipes

SKILLET CROOKNECK SQUASH AND ONIONS

Skillet Crookneck Squash and Onions image

We. Love. Squash. Simple, with only 3 other ingredients, besides salt and pepper, this recipe sets off the delicious, slightly sweet flavor of crookneck or summer squash. Mom used to stew squash, but this vegetable releases a lot of water when it cooks, so I don't add any water. The long, slow cooking helps to release the natural sugars in the onion and the squash. You can add additional herbs or seasonings, if you like, or cook it for less time to make it firmer, but this is how we do it. Just squash.

Provided by Bibi

Categories Fruits and Vegetables Vegetables Squash

Time 15m

Yield 6

Number Of Ingredients 5

Ingredients

¼ cup ghee
¾ cup chopped yellow onion
2 pounds crookneck squash, halved or quartered lengthwise, sliced into 1/4-inch slices
salt and ground black pepper to taste
1 teaspoon minced fresh parsley

Steps:

Melt ghee in a large nonstick skillet over medium heat. Add onion and cook, stirring occasionally, until onion is soft and fragrant, about 2 minutes. Add squash, season with salt and pepper, and cook, stirring frequently, for 5 more minutes.
Adjust seasoning with salt and pepper and serve warm, garnished with fresh parsley.

Nutrition Facts : Calories 111.7 calories, Carbohydrate 8 g, Cholesterol 21.9 mg, Fat 8.9 g, Fiber 3.2 g, Protein 1.7 g, SaturatedFat 5.4 g, Sodium 30 mg, Sugar 0.8 g

FRIED YELLOW SQUASH

Fried Yellow Squash image

Here's a fast and simple way to use up your summer squash (also called crooked neck squash). I have also used this recipe for okra and zucchini. My kids gobble up their veggies this way!

Provided by Stacy Hogan Gaddy

Categories Side Dish Vegetables Squash Summer Squash

Time 25m

Yield 4

Number Of Ingredients 4

Ingredients

¾ cup self-rising cornbread mix (such as Martha White®)
salt and ground black pepper to taste
2 yellow squash, cut into 1/8-inch slices
¼ cup olive oil, or more as needed

Steps:

Place cornbread mix in a gallon-size resealable bag; season with salt and black pepper. Add squash, seal bag, and shake to coat evenly. Remove squash from bag and shake off any excess cornmeal.
Heat about 1/4 inch of olive oil in a large skillet over medium heat. Fry squash in the hot oil, working in batches, until center is cooked and edges are crisp, 2 to 3 minutes per side. Remove with a slotted spoon and drain on a paper towel-lined plate.

Nutrition Facts : Calories 129.8 calories, Carbohydrate 21.2 g, Cholesterol 0.7 mg, Fat 4 g, Fiber 2 g, Protein 3 g, SaturatedFat 0.7 g, Sodium 418.8 mg, Sugar 2.8 g

FRIED YELLOW SQUASH

Fried Yellow Squash image

I grew up eating this favorite southern dish.

Provided by Beverley Williams @Beverley1991

Categories Vegetables

Number Of Ingredients 4

Ingredients

5 medium yellow squash
1 - egg, beaten
1 cup(s) flour
1/2 cup(s) oil

Steps:

Slice squash into 1/4 inch slices.
Heat oil in large skillet over medium heat.
Beat egg in a bowl.
Place flour in a shallow dish.
Dip squash pieces in the egg then in the flour to coat.
Place in the oil. Cook turning occasionally until golden brown on both sides.
Drain on paper towel lined plate.
If you run out of egg or flour just add more.

MY FIRST YELLOW CROOKNECK SQUASH FRIED

My First Yellow Crookneck Squash Fried image

Well the name says it all. I decided to plant yellow squash this year and they are coming in so I figured let's do something with them along with the other stuff coming out of the garden. * any additional toppings can be used, and timing may be different for others, this was my first yellow squash baby so I was tender. :-)

Provided by Chef1MOM-Connie

Categories < 30 Mins

Time 22m

Yield 4 serving(s)

Number Of Ingredients 13

Ingredients

1 medium size yellow squash, slied 1/8 in
2 large onions, scapes diced
1 tablespoon fresh basil, chopped
1/2 teaspoon cracked pepper
1 pinch salt
1 egg
1/2 cup milk
1/2 cup flour
1/2 cup cornmeal
1/2 cup parmesan cheese, divided
1 tablespoon butter or 1 tablespoon margarine
2 tablespoons olive oil
1 brown paper bag, lunch size

Steps:

slice squash into 1/8 in slices.
chop onion scapes and basil together.
crack egg into bowl add milk.
add in onion, basil, squash and turn to cover.
in the paper bag, add flour, corn meal, cheese, salt, and pepper (if you like spicey you can add in hot peppers, red peppers, ).
shake, shake, shake.
put into med hot skillet with butter and oil and fry up, turn when edges are turning brown.
at this point sprinkle with remaining parm cheese.
take out and lay on a plate lined with paper towels to drain sprinkle with additional parm cheese or ther heat as you choose.

Nutrition Facts : Calories 329.2, Fat 16.4, SaturatedFat 6.1, Cholesterol 75.8, Sodium 295.9, Carbohydrate 35.1, Fiber 3.2, Sugar 4.4, Protein 11.6

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