Sherris Mexi Zucchini Squash Saute Recipes

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 SQUASH AND ZUCCHINI

Steps:

• Slice zucchini and squash very thin. Heat olive oil and saute onion until tender. Add zucchini and squash. Toss until tender and crisp. Add salt and pepper. Serve immediately (if it sits to long it will become mushy).

SHERRI'S MEXI ZUCCHINI SQUASH SAUTE

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.).

SQUASH SAUTE

Steps:

• In a large skillet, saute the zucchini, squash and onion in oil for 4-6 minutes or until crisp-tender. Add the remaining ingredients; cook 1 minute longer.

MEXICAN ZUCCHINI & YELLOW SQUASH

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.

SUMMER SQUASH SAUTé

Steps:

• Place squash in a colander set in the sink or over a large bowl and toss with 1 teaspoon salt. Let squash stand 10 minutes, then squeeze well to remove as much excess moisture as possible (do not rinse).
• Meanwhile, toast almonds in a large dry skillet over medium heat, tossing occasionally, until lightly browned, about 3 minutes. Transfer to a plate; let cool.
• Heat oil in same skillet over medium heat. Add garlic and red pepper flakes and cook, stirring often, until fragrant but not browned, about 2 minutes. Add squash and cook, tossing occasionally, until crisptender, about 5 minutes. Fold in Parmesan and season with salt and pepper. Fold in almonds.