Sauteed Zucchini Squash Sallye Recipes

SAUTéED SQUASH AND ZUCCHINI

Steps:

• Cut 2 medium-size yellow squash and 2 medium-size zucchini into 1/4-inch-thick slices, and chop 1 small onion.
• Sauté vegetables in a large skillet with 1 tablespoon hot oil over medium-high heat for 5 minutes. Add 1 minced garlic clove, and sauté 1 minute. Add salt and pepper to taste.

SAUTEED ZUCCHINI AND SQUASH

Steps:

• Heat oil in a large heavy-bottomed skillet, such as cast iron.
• Add the onion to the skillet and cook, stirring occasionally, for 5 minutes to soften.
• Add the zucchini and squash to the skillet and cook, stirring occasionally, for 5 minutes.
• Add the tomato, garlic, salt, basil, and pepper, and stir well. Continue cooking, stirring occasionally, for 5 minutes or until the squash has softened to your liking.
• Sprinkle with fresh parsley before serving.

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 ZUCCHINI & SQUASH (SALLYE)

Steps:

• Rinse kale thoroughly and leave in colander to drain Cut onions and tomatoes into quarters, place in shallow bowl and set aside Slice squash horizontally and add to bowl with onions & tomatoes Mix salt, pepper, paprika and Italian seasoning into olive oil and pour over vegetables, gently stirring to make sure all veggies are covered. Peel garlic clove and smash with mortar and pestle or side of carving knife, add to veggies Set aside NOTE: USE JUST ENOUGH OLIVE OIL TO BARELY COAT THE VEGGIES. YOU ARE ALSO GOING TO USE THE BACON GREASE TO COOK.
• Heat large heavy (I use my cast iron) skillet or dutch oven to medium hot. Cook bacon slices until crispy, then remove to paper towel. Leave bacon grease in skillet. Place vegetable mixture into skillet in single layer and saute for about 3 to 5 minutes until vegetables are browned but still firm, turning once. Cook more than one batch if necessary. When vegetables are ready, stir in kale, cover and continue cooking until kale is wilted and soft (about 2-4 minutes). Crumble cooked bacon into mixture and stir to blend.
• Serve while still hot. Makes an excellent side dish for pork roast or chops.

SAUTEED SQUASH AND ZUCCHINI

Steps:

• 1. Cut the squash and zucchini into slightly thick slices.
• 2. In a large skillet over low-medium heat melt the butter.
• 3. Once the butter has melted add the squash and zucchini. Saute for about 10 minutes or until tender. Add your salt and pepper. Toss lightly to mix in.
• 4. Next, add the dried dill weed and mix well. Continue to cook for 7~8 more minutes. Remove from heat and enjoy!