PARMESAN ZUCCHINI AND SPAGHETTI SQUASH WITH PINE NUTS
Parmesan Zucchini and Spaghetti Squash with Pine Nuts - zucchini cooked in olive oil, topped with melted, freshly shredded Parmesan cheese AND then sprinkled with toasted pine nuts.
Provided by Julia
Categories Main Course
Time 1h
Number Of Ingredients 7
Steps:
- Preheat oven to 425 Fahrenheit.
- Cut the squash in 2 halves, scrape out the seeds and the fiber out of each half. Spray oil over the cut sides of the squash. Spray the baking sheet with oil and place the squash on the baking sheet cut side down.
- Bake for about 30-40 minutes. Remove it from the oven when it's cooked through and soft, and let it cool. Flip the squash so that cut side faces up - that will speed up the cooling. After squash cools, scrape squash with a fork to remove flesh in long strands and transfer to a bowl.
- Heat olive oil in a large skillet on medium-high heat. Add sliced zucchini and minced garlic and saute for about 3 minutes, stirring, on medium heat, uncovered. Season with salt, stir, and continue cooking for another 3-4 minutes, covered, occasionally stirring, until zucchini softens and browns a bit. We are cooking it covered to preserve the juices. Note: Depending on the size of your skillet, you might have to cook zucchini in 2 separate batches.
- Add spaghetti squash to the skillet with zucchini and mix to combine, on low heat.
- Add freshly shredded Parmesan cheese into the skillet and stir on low heat to melt the cheese. Add salt and pepper, to taste. Top with toasted pine nuts.
Nutrition Facts : Calories 417 kcal, Carbohydrate 26 g, Protein 15 g, Fat 30 g, SaturatedFat 6 g, Cholesterol 17 mg, Sodium 458 mg, Fiber 6 g, Sugar 12 g, ServingSize 1 serving
SPAGHETTI WITH ZUCCHINI AND SQUASH
Provided by Giada De Laurentiis
Time 20m
Yield 6 to 8 servings
Number Of Ingredients 11
Steps:
- Bring a large pot of water to a boil; season well with salt. Add the pasta and stir to prevent sticking.
- Meanwhile, heat a large skillet over medium-high heat. Add the oil, pepper flakes, garlic, shallots and 1/2 teaspoon salt. Cook, stirring often, for 2 minutes. Add the zucchini and yellow squash and season with 1 teaspoon salt. Toss well to coat in the flavors and cook another 3 minutes.
- Using a pair of tongs, check the pasta. If it is just under al dente, it is ready to transfer. Using the tongs or a pasta fork, transfer the pasta from the water directly to the skillet with the squash and toss well to coat. Add the lemon zest and juice and 1/2 cup of the pasta water and toss well. Sprinkle with the arugula and toss to wilt slightly. Finish with the ricotta salata and a drizzle of olive oil before serving.
YELLOW SQUASH AND ZUCCHINI SPAGHETTI SALAD
Try out our Yellow Squash and Zucchini Spaghetti Salad on family and friends. This Yellow Squash and Zucchini Spaghetti Salad is sure to be a hit!
Provided by My Food and Family
Categories Home
Time 10m
Yield 4 servings, 1 cup each
Number Of Ingredients 4
Steps:
- Use spiral slicer to cut vegetables into thin spaghetti-like strands; place in medium bowl.
- Add remaining ingredients; mix lightly.
Nutrition Facts : Calories 150, Fat 14 g, SaturatedFat 2.5 g, TransFat 0 g, Cholesterol 5 mg, Sodium 350 mg, Carbohydrate 6 g, Fiber 1 g, Sugar 4 g, Protein 2 g
SUMMER SQUASH AND ZUCCHINI SALAD
I came up with this colorful and tasty zucchini salad years ago for a recipe contest and was delighted when I won honorable mention! The recipe easily doubles and is the perfect dish to take to potlucks or family gatherings. -Paula Wharton, El Paso, Texas
Provided by Taste of Home
Categories Lunch Side Dishes
Time 20m
Yield 12 servings.
Number Of Ingredients 15
Steps:
- Thinly slice zucchini, squash, red pepper and onion; place in a large bowl. Add snap peas. In a small bowl, whisk remaining ingredients until blended. Pour over vegetables; toss to coat. Refrigerate, covered, at least 3 hours.
Nutrition Facts : Calories 101 calories, Fat 7g fat (1g saturated fat), Cholesterol 1mg cholesterol, Sodium 124mg sodium, Carbohydrate 8g carbohydrate (6g sugars, Fiber 2g fiber), Protein 2g protein. Diabetic Exchanges
SUMMER SQUASH AND BASIL PASTA
Sautéed squash eventually gets jammy and saucy if cooked long enough, ideal as a way to coat big pieces of pasta.
Provided by Chris Morocco
Categories Bon Appétit Summer Pasta Yellow Squash Squash Zucchini Garlic Dinner Quick & Easy Quick and Healthy Vegetarian Parmesan Basil
Yield 4 servings
Number Of Ingredients 9
Steps:
- Heat oil in a large skillet over medium. Cook garlic, stirring occasionally, until very lightly browned around the edges, about 4 minutes. Add squash; season with salt. Cook, tossing occasionally, until squash begins to break down and gets jammy (they may start to stick to the skillet a bit, which means you are there!), 12-15 minutes. Toss in 1 tsp. Aleppo-style pepper.
- Meanwhile, cook pasta in a large pot of boiling salted water, stirring occasionally, until very al dente.
- Transfer pasta to skillet using a slotted spoon or spider and add 1/2 cup pasta cooking liquid. Cook pasta, adding 2 oz. Parmesan in stages along with more pasta cooking liquid as needed, until sauce coats pasta and pasta is al dente. Toss in lemon juice and most of the basil.
- Divide pasta among bowls and top with more Parmesan and Aleppo-style pepper and remaining basil.
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-AND-SQUASH SALAD
Buttery toasted pine nuts, salty Pecorino Romano, and fragrant basil add intrigue to this simple summer side dish.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Time 55m
Number Of Ingredients 10
Steps:
- Generously sprinkle zucchini and squash slices with salt; let stand in a colander 30 minutes. Rinse and pat dry, then transfer to a large bowl. Whisk together oil, lemon juice, Dijon, and honey. Drizzle mixture over slices. Add pine nuts, cheese, and basil; toss to coat. Season with salt and pepper. Serve immediately, or let stand at room temperature up to 2 hours.
YELLOW SQUASH & WATERMELON SALAD
I always enjoy taking this healthy option to parties and potlucks, and people really seem to appreciate it. No oil is necessary for this salad; the lemon juice combines with the feta to lightly coat the bright, fresh ingredients. -Camille Parker, Chicago, Illinois
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 12 servings.
Number Of Ingredients 8
Steps:
- In a large bowl, combine the first 6 ingredients. Just before serving, add arugula and cheese; toss gently to combine.
Nutrition Facts : Calories 61 calories, Fat 2g fat (1g saturated fat), Cholesterol 5mg cholesterol, Sodium 299mg sodium, Carbohydrate 10g carbohydrate (8g sugars, Fiber 2g fiber), Protein 3g protein. Diabetic Exchanges
SLICED ZUCCHINI AND YELLOW SQUASH SALAD
This colorful dish is dressed with olive oil, lemon, Parmesan, and salt. Use young squash for this recipe -- larger squash have too many seeds and are more fibrous.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Number Of Ingredients 6
Steps:
- Using a mandoline, very thinly slice the yellow squash into rounds and the zucchini lengthwise. Arrange the squash rounds and zucchini slices on six salad plates. Sprinkle the rounds and slices with salt and pepper, drizzle with olive oil, and squeeze the juice of 1 lemon over them. Very thinly shave the Parmesan cheese directly on top, and serve with the other lemon cut into wedges.
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ZUCCHINI & YELLOW SQUASH SPAGHETTI | MEL'S KITCHEN CAFE
From melskitchencafe.com
4.5/5 (60)Total Time 29 minsCategory Sides VeggiesCalories 386 per serving
- In a large pot of salted, boiling water, cook the spaghetti according to package directions. Drain (but do not rinse!).
- While the spaghetti is boiling, saute the garlic in the olive oil in a large nonstick skillet over medium heat until the garlic is fragrant, about 30 seconds. Stir in the julienned zucchini and squash. Season with salt and pepper to taste (about 1/2 teaspoon of each to start). Cook the zucchini and squash until slightly wilted, 1 minute, then add the lemon juice. Cook for 1-2 minutes more, until the squash and zucchini are just for tender.
- Off the heat, stir in the cooked spaghetti, Parmesan cheese, basil and lemon zest. Top with additional Parmesan cheese, if desired. Serve immediately.
GRILLED YELLOW SQUASH AND ZUCCHINI PASTA SALAD RECIPE
From myrecipes.com
5/5 (7)Total Time 1 hr 15 minsServings 15Calories 207 per serving
- Cook pasta in a large pot of boiling salted water until tender to the bite, 9 to 12 minutes or according to package directions. Drain and rinse thoroughly under cold water until completely cool (see Notes).
- Prepare a gas or charcoal grill for medium heat (you can hold your hand 5 in. above cooking grate only 5 to 7 seconds). Thread squash and zucchini chunks onto 10- to 12-in. metal skewers and place on a baking sheet. Brush vegetables with 1/4 to 1/3 cup olive oil on all sides and sprinkle with salt to taste. Transfer to grill and cook 10 to 15 minutes, turning occasionally, or until vegetables are very tender.
- With a fork, push vegetables off skewers back onto baking sheet and toss them in oil left there. In a large bowl, toss together pasta, vegetables, oregano, pine nuts, and olives. Add dressing and salt and pepper to taste; toss. Serve warm or cold.
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