Stewed Yellow Zucchini Squash Recipes

STEWED YELLOW SUMMER SQUASH

Steps:

• Cut bacon into 1/4-inch thick strips (lardons). Slice squash and set aside.
• Cook bacon lardons in a saucepan over medium heat until crispy, 5 to 7 minutes.
• Add squash, onion, sugar, salt, and pepper to the bacon and bacon grease. Add enough water to cover and cook over medium-low heat for 45 minutes. Much of the water will evaporate; add more if needed.

STEWED YELLOW & ZUCCHINI SQUASH

Steps:

• Fill a large pot 1/4 of the way with water.
• Put all ingredients in, and bring to a boil over high heat.
• Cover and reduce heat to low.
• Cook for 20-30 minute.
• Use more or less water, depending on how much juice you want.

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.

ZUCCHINI SQUASH AND POTATO STEW

Steps:

• Cut off and discard the ends of the squash.
• Cut squash in half length-wise and slice into 1" pieces.
• Peel the potatoes; cut each in quarters and and then slice into 1" pieces.
• Peel the onion; cut in half parallel to the root end and then into quarters, so all veggies are about the same size.
• Finely chop the garlic.
• Heat a 3-4 quart pot over a high flame and add oil when hot; lower flame to medium high, then add onion and garlic, stirring until onion is translucent.
• Add squash and potatoes. Saute until potatoes are somewhat softened.
• Add tomato sauce and water or broth. Stir in oregano, salt and pepper and mix well.
• Heat to a simmer; lower flame to medium and cover with the lid a bit ajar.
• Simmer, stirring occasionally, until the potatoes are fork tender, and the sauce has reduced somewhat.

STEWED SUMMER SQUASH AND ONIONS

Steps:

• Slice squash as thinly as possible- I use a mandoline to do this quickly.
• Melt butter in large skillet over medium heat.
• Add squash and onions and season then cover with water.
• Cook, stirring occasionally until water evaporates.
• Can be eaten at this point, but I like to cook it until it is almost brown, you just have to stir very frequently because it will stick pretty bad. Cooking it a long time will caramelize the vegetables and it becomes a sweet side dish. Warning- it isn't pretty, but it is tasty!
• Make this into a main dish by adding chunks of ham during cooking. Also delicious!