Squash And Zucchini With Hot Peppers And Herbs Recipes

ROASTED ZUCCHINI AND SQUASH

Steps:

• Preheat the oven to 425 degrees Farenheit.
• Slice the zucchini and squash into 1/4-inch thick rounds. In a large bowl, mix them with the olive oil, garlic powder, onion powder, oregano, and kosher salt.
• Line two baking sheets with parchment paper. Place the vegetables in a single layer on the baking sheets. Roast for 8 minutes.
• Remove the baking sheets from the oven and sprinkle evenly with the shredded Parmesan cheese. Return the sheets to the oven (on the opposite oven racks) and bake another 7 minutes until tender and the cheese is melted. Serve immediately.

SUMMER SQUASH AND ZUCCHINI SIDE DISH

Steps:

• In a large skillet, saute the yellow squash, zucchini, onion and red pepper in oil for 5 minutes. Add garlic and seasonings; saute 2-3 minutes longer or until vegetables are crisp-tender. Stir in tomato; heat through.

SQUASH AND ZUCCHINI WITH HOT PEPPERS AND HERBS

Steps:

• Trim and cut the yellow squash and zucchini into 1/4-inch slices. Cut the tomatoes into 1-inch cubes.
• Heat the oil in a large skillet and add the zucchini and yellow squash. Cook over high heat, stirring gently, until cooked but still firm, about 5 minutes. Add the onions, garlic and jalapeno peppers and toss to blend.
• Add the thyme, bay leaf, tomatoes, salt and pepper. Stir to blend and cook, tossing and turning, about 5 minutes. Add the basil and stir. Remove the bay leaf and serve hot.

ZUCCHINI WITH SUMMER HERBS

Steps:

• Rinse the zucchini and pat dry. Trim off ends and slice zucchini into 1/8 inch thick slices without peeling. There will be about 6 cups.
• Heat oil in a skillet over medium high to high heat. Cook zucchini while shaking and stirring the skillet. Turn the zucchini occasionally with a spatula. Add salt and pepper to taste. Cook about 5 to 7 minutes. Drain in a sieve.
• Add butter to the skillet until melted. Return zucchini. Sprinkle with garlic and herbs. Check for salt. Toss and serve.

ZUCCHINI & YELLOW SQUASH MEDLEY WITH SUMMER HERBS

Steps:

• In a large skillet (or wok), saute the squash and garlic in olive oil on medium-high heat about 5-10 minutes, stirring often.
• Add herbs and stir well.
• Reduce heat to medium; continue cooking for an additional 10 minutes, stirring twice.
• Add parsley, salt and pepper and stir well.
• Cook 5 minutes more, or until squash is done.
• Add pinch of sugar and lemon slices; stir well.
• Serve sprinkled with grated Parmesan cheese.

SAUTEED YELLOW SQUASH, ZUCCHINI AND ROASTED RED PEPPERS

Steps:

• Melt butter in a large skillet and add olive oil.
• Add onion and cook just until tender.
• Add wine, yellow squash, zucchini and continue cooking over medium heat, stirring until squash begins to soften.
• Cover and continue cooking over low heat until nice and tender (usually about 20-25 minutes). Add roasted red peppers during the last few minutes.
• Season to taste.