Skillet Summer Squash Recipes

SKILLET SUMMER SQUASH

Skillet Summer Squash image

The good old-fashioned country way. This is definitely NOT diet food. You don't drain the bacon fat off after you brown it. If you really have to, you can substitute butter, but it won't be the same. You can also use this recipe with a combination of yellow and pattypan squash.

Provided by Clotho98

Categories Side Dish Vegetables Squash Summer Squash

Time 50m

Yield 4

Number Of Ingredients 4

Ingredients

4 slices bacon, cut into small pieces
1 onion, chopped
2 pounds summer squash, sliced diagonally 1/2 inch thick
salt and ground black pepper to taste

Steps:

Cook and stir bacon in a skillet over medium heat until crisp, 8 to 10 minutes. Add onions and cook in the bacon drippings until softened, 3 to 5 minutes. Add squash, salt, and black pepper; stir to coat.
Cover skillet and cook squash mixture over low heat until tender, about 25 minutes.

Nutrition Facts : Calories 182.4 calories, Carbohydrate 11.9 g, Cholesterol 19 mg, Fat 13.2 g, Fiber 4.8 g, Protein 5.7 g, SaturatedFat 4.3 g, Sodium 238.9 mg, Sugar 1.2 g

ZUCCHINI & SUMMER SQUASH SKILLET

Zucchini & Summer Squash Skillet image

This is a quick, flavorful side dish that is sure to please. I like to cook this in the summer when fresh zucchini and summer (yellow) squash are abundant. If you would like a stronger onion flavor, substitute 1/2 cup of sliced onions for the scallions--or use both!

Provided by MarthaStewartWanabe

Categories Vegetable

Time 20m

Yield 2-3 serving(s)

Number Of Ingredients 8

Ingredients

2 tablespoons butter
1 garlic clove, minced
1/4 cup scallion, sliced thin
1 small zucchini, sliced thin
1 small summer squash, sliced thin
1/2 teaspoon dried basil
1/4 teaspoon black pepper, freshly ground
1/4 teaspoon salt

Steps:

In a large skillet over medium heat, melt butter.
Sauté garlic and scallion until garlic is tender but not browned.
Loosely scatter zucchini and summer squash into skillet. Stir in basil, pepper and salt and cover skillet.
Cook for 8-10 minutes, stirring occasionally until zucchini/squash slices are tender.

Nutrition Facts : Calories 128, Fat 11.8, SaturatedFat 7.3, Cholesterol 30.5, Sodium 382, Carbohydrate 5.7, Fiber 1.8, Sugar 2.6, Protein 1.9

SAUTEED SUMMER SQUASH WITH PARMESAN

Sauteed Summer Squash with Parmesan image

A simple yet delicious recipe to use with fresh grown garden squash! I have been growing my own squash and making this side dish for years.

Provided by KGora

Categories Side Dish Vegetables Squash Summer Squash

Time 20m

Yield 4

Number Of Ingredients 6

Ingredients

2 medium yellow summer squash
1 small onion
1 tablespoon butter
½ tablespoon canola oil
salt and ground black pepper to taste
4 tablespoons shredded Parmesan cheese, divided, or to taste

Steps:

Slice squash and onion to 3/16-inch thickness using a mandolin.
Melt butter and canola oil over medium heat in a large skillet. Add squash and onion to the hot pan and season with salt and pepper. Saute until vegetables begin to soften, about 10 minutes. Sprinkle with 3 tablespoons Parmesan cheese, reduce heat to low, and continue cooking for 5 minutes.
Remove skillet from heat and sprinkle with additional tablespoon Parmesan cheese prior to serving.

Nutrition Facts : Calories 87.3 calories, Carbohydrate 5.8 g, Cholesterol 11.2 mg, Fat 6.2 g, Fiber 2.2 g, Protein 3 g, SaturatedFat 2.9 g, Sodium 146.7 mg, Sugar 0.7 g

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

SKILLET EGGS WITH SUMMER SQUASH HASH

Skillet Eggs with Summer Squash Hash image

Brighten your morning with a skillet hash, brimming with summer vegetables and hearty eggs, to keep you going all the way until lunch.

Provided by By Betty Crocker Kitchens

Categories Breakfast

Time 1h15m

Yield 4

Number Of Ingredients 11

Ingredients

2 medium zucchini (1 lb)
2 medium yellow summer squash (1 lb)
1 teaspoon salt
1 tablespoon olive oil
1/4 cup chopped red onion
1 small tomato, chopped (1/2 cup)
1/2 cup diced cooked 95% fat-free ham
1 tablespoon chopped fresh dill weed
1 teaspoon grated lemon peel
4 eggs
1/8 teaspoon pepper

Steps:

Shred the zucchini and yellow squash and place in large colander. Stir in salt; let stand in sink 30 minutes to drain. Rinse gently to remove excess salt; squeeze squash mixture to remove as much liquid as possible. Set aside.
In 12-inch nonstick skillet, heat oil over medium-high heat. Cook onion in oil 2 minutes, stirring frequently. Stir in squash mixture. Cook 8 minutes, stirring occasionally, until vegetables are crisp-tender. Add tomato, ham, dill and lemon peel. Cook and stir 1 minute longer. Reduce heat to medium.
Spread squash mixture evenly in skillet. Make 4 (2 1/2-inch-wide) indentations in mixture with back of spoon. Break eggs, one at a time, into custard cup or saucer; pour into indentations. Sprinkle eggs with pepper. Cover; cook 8 to 10 minutes or until whites and yolks are firm, not runny.

Nutrition Facts : Calories 260, Carbohydrate 10 g, Cholesterol 225 mg, Fat 1 1/2, Fiber 2 g, Protein 24 g, SaturatedFat 3 1/2 g, ServingSize 1 Serving, Sodium 1550 mg, Sugar 7 g, TransFat 0 g

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