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.
SUMMER SQUASH TART WITH OLIVES
Vibrant slices of zucchini and yellowsquash, plus Greekolives, are arrangedover flaky store-bought phyllo doughfor an easy seasonaltart.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Time 55m
Number Of Ingredients 11
Steps:
- Preheat oven to 375 degrees. Stir together herbs, garlic, and 3 tablespoons oil; season with salt and pepper. Toss zucchini and squash with 1 tablespoon oil in a separate bowl; season with salt and pepper.
- Unfold dough; cover each sheet with a clean, slightly damp kitchen towel. Brush a rimmed baking sheet with butter. Press 1 sheet of dough into baking sheet. Lightly brush dough with butter. Repeat, layering remaining 5 sheets dough and brushing each with butter.
- Spread herb mixture over dough. Spread zucchini and squash on top; top with olives. Bake until edges are browned, 25 to 30 minutes. Let cool slightly. Cut into 6 pieces; garnish with oregano.
YELLOW SQUASH AND ZUCCHINI GRATIN
This gratin is the perfect way to use up an abundance of summer squash. It's easy to prepare, takes just 10 minutes in the oven and serves up bubbly and delicious. -Jonathan Lawler, Greenfield, Indiana
Provided by Taste of Home
Categories Side Dishes
Time 35m
Yield 6 servings.
Number Of Ingredients 10
Steps:
- Preheat oven to 450°. In a large skillet, melt butter over medium heat; add zucchini, yellow squash and shallots. Sprinkle with salt and pepper. Cook, stirring occasionally, 4-6 minutes or until vegetables are crisp-tender. Add garlic; cook 1 minute more., Add the cream; cook until thickened, 3-5 minutes. Remove from heat; stir in 1/2 cup bread crumbs and 1/4 cup cheese. Spoon mixture into a greased 11x7-in. or 2-qt. baking dish. Sprinkle with remaining bread crumbs and cheese. Bake until golden brown, 8-10 minutes.
Nutrition Facts : Calories 203 calories, Fat 14g fat (8g saturated fat), Cholesterol 39mg cholesterol, Sodium 357mg sodium, Carbohydrate 15g carbohydrate (4g sugars, Fiber 2g fiber), Protein 6g protein.
SUMMER SQUASH AND ZUCCHINI SIDE DISH
I'm trying to cut my risk for cardiac disease by changing the way I eat. This colorful sauteed zucchini and squash side dish is packed with as much nutrition as fresh-picked flavor! -Marlene Agnelly, Ocean Springs, Mississippi
Provided by Taste of Home
Categories Side Dishes
Time 30m
Yield 6 servings.
Number Of Ingredients 10
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.
Nutrition Facts : Calories 53 calories, Fat 2g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 104mg sodium, Carbohydrate 8g carbohydrate (4g sugars, Fiber 2g fiber), Protein 2g protein. Diabetic Exchanges
ZUCCHINI (OR YELLOW SQUASH) CREAM PIE
Make and share this Zucchini (or yellow squash) Cream Pie recipe from Food.com.
Provided by Suzyhomemaker
Categories Pie
Time 1h15m
Yield 1 pie, 8 serving(s)
Number Of Ingredients 11
Steps:
- Cook zucchini in water until tender.
- Drain then put in refrigerator for 10 minutes.
- Drain zucchini.
- Blend zucchini, evaporated milk, white sugar, egg, butter, flour, vanilla together.
- Pulsing until creamy.
- Pour mixture into pie crust and sprinkle with cinnamon and nutmeg.
- Bake at 325 for 65 minutes or until a knife comes out clean.
YELLOW & ZUCCHINI SQUASH TART
Make and share this Yellow & Zucchini Squash Tart recipe from Food.com.
Provided by ratherbeswimmin
Categories Lunch/Snacks
Time 1h
Yield 1 pie
Number Of Ingredients 11
Steps:
- Combine yellow squash and next 3 ingredients in a skillet; bring to a boil.
- Cover, reduce heat, and simmer 3-4 minutes or until crisp-tender; drain.
- Combine butter and half of squash mixture in a large bowl; coarsely mash.
- Stir in eggs and next 4 ingredients; pour into prepared pie crust.
- Arrange remaining squash and zucchini slices on top.
- Bake at 350 degrees for 35-40 minutes or until a knife inserted in center comes out clean.
Nutrition Facts : Calories 2136, Fat 167.3, SaturatedFat 78.7, Cholesterol 650.3, Sodium 5105.1, Carbohydrate 127.8, Fiber 16.5, Sugar 18.5, Protein 42
More about "yellow zucchini squash tart recipes"
SUMMER VEGETABLE TART | HEALTHY RECIPES | WW CANADA
From weightwatchers.com
Cuisine FrenchCategory DinnerServings 8Total Time 55 mins
- Place tomato, zucchini and squash slices on baking sheet and lightly coat with cooking spray. Bake until tomatoes are slightly dry and zucchini and squash slices are tender, about 20 to 30 minutes. Remove and let cool.
THE GREEK FOODIE - EASY BREEZY YELLOW SQUASH TART
From thegreekfoodie.com
Estimated Reading Time 4 mins
- Slice the squash into 1/8 inch (3 mm) coins. Place them in a colander, sprinkle a little salt and mix well all over. Let squash drain most moisture for 15 min.
- In a bowl mix the ricotta cheese with 1 tbsp extra virgin olive oil. Add the basil and 2/3 of the lemon zest. Season with salt and fresh ground pepper to taste. Mix 1 tbsp of parmesan cheese. Stir well.
SQUASH TART RECIPE | BON APPéTIT
From bonappetit.com
4.6/5 (123)Author Chris MoroccoServings 6-8Estimated Reading Time 8 mins
- Whisk whole wheat flour, salt, and 1 cup all-purpose flour in a large bowl to combine. Add butter and work into dry ingredients with your fingers, smashing between your palms to flatten, until largest pieces are the size of a nickel. Drizzle in 6 Tbsp. ice water and rake in with your fingers. Gently squeeze handfuls of mixture together until a shaggy dough forms. Turn out onto a work surface and knead until only a few dry spots remain. Pat into a disk and wrap in plastic. Chill until very firm, at least 2 hours or up to 3 days.
- Roll out dough on a lightly floured surface to about ⅛" thick. Transfer to tart pan. Lift up edges and allow dough to slump down into pan. Gently press into corners and trim excess. (If using springform pan, trim dough to 1½" up sides of pan). Freeze until firm, 15–20 minutes, or cover and chill up to 12 hours.
- Place a rack in lower third of oven; preheat to 350°. Swirl 2 Tbsp. oil in a large skillet to coat bottom and add yellow onions; season with kosher salt. Set skillet over medium heat and cook onions, stirring occasionally and making sure to scrape bottom of pan, until very soft and deep golden brown, 15–20 minutes. Add garlic and cook, stirring occasionally, until onions are caramelized and deeply browned, 25–30 minutes (if any pieces get super dark and stick to the pan, a few drops of water should dislodge them). Let cool.
- Brush mustard over chilled dough, then sprinkle with cayenne. Stir cheese into caramelized onion mixture and spread across crust in an even layer.
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