SUMMER SQUASH STIR-FRY
"With an abundance of squash, green peppers, tomatoes and onion from our garden, this fresh-tasting recipe is both easy and economical to prepare," writes Doris Stein from Ojai, California. For a more substantial side dish, add cubed cooked ham and sprinkle with cheese.
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 2 servings.
Number Of Ingredients 8
Steps:
- In a skillet, saute the zucchini, green pepper and onion in butter until crisp-tender. Stir in the tomato and ham if desired; heat through. Sprinkle with salt and pepper. remove from the heat. Top with cheese if desired; cover and let stand until cheese is melted.
Nutrition Facts : Calories 97 calories, Fat 6g fat (4g saturated fat), Cholesterol 15mg cholesterol, Sodium 68mg sodium, Carbohydrate 11g carbohydrate (6g sugars, Fiber 3g fiber), Protein 2g protein.
PEPPER STEAK WITH SQUASH
Serve this colorful stir-fry with savory strips of flank steak and plenty of veggies over rice for a satisfying supper that's on the table in less than half an hour. -Gayle Lewis, Yucaipa, California
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 6 servings.
Number Of Ingredients 14
Steps:
- Mix broth and soy sauce with cornstarch until smooth. Set aside., In a large skillet, heat 1 tablespoon oil over medium-high heat. Add beef; stir-fry until no longer pink, 2-3 minutes. Remove from pan., In same skillet, heat remaining oil. Stir-fry peppers about 2 minutes. Add zucchini, onion and garlic; cook and stir 2 minutes longer. Add snow peas, mushrooms and water chestnuts. Stir-fry until crisp-tender, about 2 minutes more., Stir cornstarch mixture and add to pan. Bring to a boil; cook and stir until sauce is thickened, 1-2 minutes. Return beef to skillet; heat through. Serve with hot cooked rice.
Nutrition Facts : Calories 229 calories, Fat 11g fat (3g saturated fat), Cholesterol 37mg cholesterol, Sodium 381mg sodium, Carbohydrate 16g carbohydrate (5g sugars, Fiber 3g fiber), Protein 18g protein. Diabetic Exchanges
SUMMER SQUASH STIR-FRY
Harvest garden flavor with zucchini, pattypan and yellow summer squash roasted in your grill basket and tossed with ripe tomatoes. Quick and fresh!
Provided by By Betty Crocker Kitchens
Categories Side Dish
Time 30m
Yield 4
Number Of Ingredients 6
Steps:
- Heat coals or gas grill for direct heat. In large bowl, mix zucchini, summer squash, pattypan squash and dressing. Place mixture in grill basket (grill "wok"). Reserve dressing in bowl.
- Cover and grill squash over medium heat 10 to 13 minutes, shaking basket or stirring squash occasionally, until crisp-tender. Return squash to bowl with dressing. Add tomatoes and cilantro; toss to coat.
Nutrition Facts : Calories 90, Carbohydrate 10 g, Cholesterol 0 mg, Fat 1, Fiber 3 g, Protein 2 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 40 mg, Sugar 5 g, TransFat 0 g
SUMMER STIR FRY
mmm... stir fry... this says summer because of the squash, but you can mix it up and add whatever sounds appealing or is in your kitchen at the time.
Provided by katemonster8
Categories One Dish Meal
Time 1h
Yield 6 , 6 serving(s)
Number Of Ingredients 16
Steps:
- combine first 5 ingredients in a small bowl, as they are for sauce. set aside.
- cook lentils and rice in separate sauce pans while you are preparing the stir fry. use ratio called for in rice and a 3 c water/ 1 c lentils ratio to cook the lentils.
- meanwhile, in a large pot, saute the onion and garlic in the oil.
- add carrots and celery. stirring occasionally, cook for 2-3 minutes.
- add the remaining vegetables and continue to cook. add the sauce and some water if the vegetables are sticking to the pan.
- cover and simmer for 5 minutes.
- once all components are done, combine in the vegetable pot.
Nutrition Facts : Calories 208.2, Fat 1.5, SaturatedFat 0.2, Sodium 526.4, Carbohydrate 41.4, Fiber 5.7, Sugar 5, Protein 8.2
CARROT AND SQUASH STIR-FRY
We really enjoy this delicious vegetable dish. From "Better Homes & Gardens / Great Cooking For Two".
Provided by Pianolady
Categories Vegetable
Time 20m
Yield 2 serving(s)
Number Of Ingredients 8
Steps:
- Place butter or cooking oil in a wok or large skillet.
- Preheat over medium-high heat.
- Stir-fry garlic and basil, oregano or Italian Seasoning in hot cooking oil or butter for 15 seconds.
- Add carrot and stir-fry for 1 minute.
- Add zucchini and/ or yellow squash and stir-fry for 2 1/2 minutes.
- Add leeks or green onions and stir-fry about 1 1/2 minutes more or until vegetables are crisp-tender.
- Option: Sprinkle with parmesan or Romano cheese; toss gently.
- Enjoy!
ZUCCHINI/YELLOW SQUASH STIR FRY
A lovely veggie side dish. Wonderful summer squash blends nicely with onion in this quickie stir-fry.
Provided by Recipewrestler
Categories Vegetable
Time 17m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Rinse zucchini and squash.
- Cut into thin slices, discarding stems and bottoms.
- Slice onion into thin rings.
- Spray a wok or large, covered frying pan with cooking spray.
- Melt butter in pan over medium-high heat.
- Add zucchini, squash and onion.
- Stir-fry for several minutes, until tender-crisp.
- Season with salt and pepper, to taste.
- Add 3 T water and cover.
- Reduce heat and simmer for 6-8 minutes or until mixture meets your criteria for doneness (We like ours slightly soft, others may prefer either crisp or very soft).
SUMMER SQUASH STIR-FRY
This entire side dish can be prepared in 10 minutes! That is, with all of your therapeutic chopping for prep done already) :) From the 1995 "Heart Healthy Cookbook" of delicious healthy recipes, Edina, MN. Makes 4, 6-ounce servings.
Provided by BeccaB3c
Categories Peppers
Time 20m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Preheat a large skillet or wok over high heat; add vegetable oil or spray to coat pan.
- Add zucchini, summer squash, and red pepper.
- Cook, stirring constantly, for 3 to 4 minutes or until vegetables are crisp-tender.
- Add Italian seasoning and garlic powder; cook 1 minute more- Serve hot.
Nutrition Facts : Calories 47.6, Fat 3.6, SaturatedFat 0.5, Sodium 4.3, Carbohydrate 3.8, Fiber 1.3, Sugar 2.4, Protein 1
SUMMER SQUASH STIR-FRY WITH BEEF FEATURING BEEF BOU
Make and share this SUMMER SQUASH STIR-FRY WITH BEEF FEATURING BEEF BOU recipe from Food.com.
Provided by BouForYou
Categories < 15 Mins
Time 15m
Yield 1 Cup, 4 serving(s)
Number Of Ingredients 12
Steps:
- Place the steak, onion, squash and pepper in a large bowl. Toss well with tongs.
- In a small pot, combine all sauce ingredients. Heat gently over low heat while whisking, until BOU is completely dissolved.
- Pour sauce into liquid measuring cup. Set aside.
- Heat 1 tablespoon of oil in a wok over medium-high heat. Add ¼ of the stir fry mixture along with a pinch of salt and pepper. Cook, stirring constantly, for 3 minutes.
- Briefly stir the sauce to distribute the garlic, then add ¼ of the sauce to the wok. Continue cooking and stirring for 2 more minutes.
- Remove stir-fry from pan. Repeat steps 4-6 three more times.
- Garnish with scallions, serve, and enjoy!
Nutrition Facts : Calories 293.6, Fat 14.7, SaturatedFat 5.9, Cholesterol 85, Sodium 65.9, Carbohydrate 16.3, Fiber 2.5, Sugar 10, Protein 24.7
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