ROASTED ZUCCHINI AND SQUASH
This roasted zucchini and squash is baked until tender with Italian herbs and Parmesan cheese! It's the perfect summer side dish.
Provided by Sonja Overhiser
Categories Side Dish
Time 30m
Yield 4
Number Of Ingredients 8
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.
Nutrition Facts : Calories 117 calories, Sugar 0.1 g, Sodium 226.4 mg, Fat 10.7 g, SaturatedFat 3.3 g, TransFat 0 g, Carbohydrate 0.7 g, Fiber 0.1 g, Protein 5.3 g, Cholesterol 9.6 mg
SKILLET EGGS WITH SQUASH
Provided by Food Network Kitchen
Time 1h10m
Yield 6 servings
Number Of Ingredients 11
Steps:
- Grate the squash into a colander using the large holes of a box grater (or use a food processor fitted with the shredding attachment). Toss with 1 tablespoon salt, then let drain in the sink, 30 to 40 minutes. Squeeze the squash to remove as much liquid as possible.
- Preheat the oven to 375 degrees F. Heat the olive oil in a large ovenproof skillet over medium-high heat. Set aside 3 tablespoons scallion greens. Add the remaining scallions (white and green parts), the jalapeno, and salt to taste and cook until the scallions are soft, about 3 minutes. Add the shredded squash and cook, stirring occasionally, until tender, about 7 minutes. Stir in the parsley, nutmeg, and pepper to taste. Cook until the mixture is slightly dry, about 1 more minute. Remove from the heat and let cool, 5 minutes.
- Spread the squash evenly in the skillet. Make six 2 1/2-inch-wide indentations in the mixture with the back of a spoon; put 1/2 teaspoon butter in each one. One at a time, crack each egg into a small bowl and pour into an indentation. Season with salt and pepper, and sprinkle with the cheese.
- Transfer the skillet to the oven and bake until the egg whites are set and the yolks are cooked to desired doneness, 10 to 12 minutes. Scatter the reserved scallion greens on top.
ZUCCHINI "HASH BROWNS" AND EGGS
This is a version of the Summer Squash Skillet Saute ... basically with eggs baked in.
Provided by Food Network Kitchen
Categories main-dish
Time 50m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Heat the oil in a large nonstick skillet over medium-high heat. Add the onions and cook, stirring, until soft and lightly browned, about 6 minutes. Add the sage, garlic and jalapenos and cook, stirring, until fragrant, about 30 seconds. Add the squash, vinegar, 3/4 teaspoon salt and a few grinds of pepper and stir to combine. Cover and cook, stirring occasionally, until the squash begins to soften, 6 to 8 minutes. Uncover and add the red pepper and half of the parsley. Cook until the squash is completely soft and lightly brown, 6 to 8 minutes more. Remove from the heat.
- Make 8 small indentations in the squash with a measuring cup or the back of a ladle. Crack the eggs into the indentations and sprinkle with salt and pepper. Return the pan to medium heat, cover and cook until the egg whites are set and the yolks are still runny, about 4 minutes.
- Sprinkle with the remaining parsley and serve.
SCRAMBLED EGGS WITH ZUCCHINI
These scrambled eggs, flecked with squash, take just a few more minutes to throw together than plain scrambled eggs, and it's an excellent way to use that zucchini lingering in your vegetable drawer. If you want a richer dish, serve this with avocado.
Provided by Martha Rose Shulman
Categories breakfast, dinner, easy, quick, weekday, main course
Time 10m
Yield Serves four
Number Of Ingredients 9
Steps:
- Grate the zucchini on the large holes of a box grater or in a food processor.
- Heat the olive oil over medium-high heat in a large, heavy nonstick pan. Add the zucchini. Cook, stirring often, until it wilts, about three minutes. Add the garlic, if using, and continue to cook, stirring, for another minute or two until the mixture is very fragrant. Season to taste with salt and pepper. Turn the heat down to medium.
- Beat the eggs in a medium bowl. Add the milk and salt and pepper to taste, and whisk together. Stir in the chives. Add to the pan with the zucchini, and cook, stirring every few seconds with a wooden spoon or a rubber spatula, until the eggs are scrambled. Remove from the heat and serve, garnished, if you wish, with diced or sliced avocado.
Nutrition Facts : @context http, Calories 139, UnsaturatedFat 7 grams, Carbohydrate 3 grams, Fat 10 grams, Fiber 1 gram, Protein 9 grams, SaturatedFat 3 grams, Sodium 345 milligrams, Sugar 2 grams, TransFat 0 grams
ZUCCHINI AND EGGS
A match made in heaven: scrambled eggs and zucchini. Note: this recipe is easily doubled, tripled, etc. Ratio of 1 to 2 zucchini per egg. Great served over rice. Variations: add one clove diced garlic to oil before adding zucchini. Or, add any of your favorite fresh herbs; they combine well with the eggs and zucchini. My favorite additions are oregano or rosemary. You could also add two teaspoons soy sauce to beaten eggs, or sprinkle over egg and zucchini when cooked.
Provided by J. Moore
Categories Fruits and Vegetables Vegetables Squash
Time 10m
Yield 1
Number Of Ingredients 4
Steps:
- Heat a small skillet over medium heat. Pour in oil and saute zucchini until tender. Spread out zucchini in an even layer, and pour beaten egg evenly over top. Cook until egg is firm. Season with salt and pepper to taste.
Nutrition Facts : Calories 184.1 calories, Carbohydrate 4.5 g, Cholesterol 138.5 mg, Fat 15.8 g, Fiber 1.4 g, Protein 6.9 g, SaturatedFat 3.2 g, Sodium 76.2 mg, Sugar 2.8 g
ZUCCHINI SQUASH AND EGGS
Sounds king of weird, but absolutely delicious! Good with cheese on a bolo, or just as is. Good for you, tasty summer dish! It is also just as delicious served cold as it is warm!
Provided by sugarmagnolias
Categories One Dish Meal
Time 20m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Chop zucchini, onion and garlic.
- Heat olive oil over medium heat, add onions. Cook until slightly browned or soft.
- Add zucchini, cook for about 4 minutes.
- Add garlic, stirring frequently until fragrant, about 3 more minutes.
- Add whisked eggs, stirring frequently until scrambled.
- Top with Parmesean cheese, stir and serve! Salt and pepper to taste if necessary.
SUMMER SQUASH WITH EGGS
From apartmenttherapy.com as adapted from Food Network. Two versions for prepping the squash are given. Halfway through preparing this recipe I discovered I didn't have enough chevre, and substituted with some locally made cream cheese. Best if the cream cheese is at room temperature or it can be whipped.
Provided by COOKGIRl
Categories Vegetable
Time 1h8m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- VERSION #1: Trim the ends off the squash and grate using a box grater or a food processor with the grating attachment. Combine with 1 tablespoon salt in a colander and let drain in the sink for 30 minutes. Squeeze as much liquid as possible from the grated squash. Add the squash to the skillet along with the tomatoes. Cook, stirring occasionally, until the mixture is tender and no longer releasing liquid, about 10 minutes. Proceed with recipe in Step #3.
- VERSION #2 (my change): Trim the ends off the squash. Dice the [unpeeled] summer squash into 1/2" cubes. Cut the zucchini and crookneck into 1" slices. In a skillet, heat 2 tablespoons olive oil over medium heat. Add the diced summer squash to the pan and saute until lightly browned, about 5 minutes. Next add the shallots, garlic, and paprika and cook, stirring, until just tender and fragrant. Reduce heat to medium-low then stir in the tomatoes. Cook, stirring occasionally, until the mixture is tender and no longer releasing liquid, about 8-10 minutes. If mixture starts to dry out too much, reduce heat. Proceed with recipe in Step #3.
- Remove skillet from heat and stir in 1/4 cup of the basil.
- Smooth the mixture evenly in the skillet and make four wells using the back of a spoon. Pour 1/2 teaspoon olive oil in each well. One at a time, crack an egg into a small bowl and pour into one of the wells. Sprinkle salt, pepper, and paprika over each egg. Arrange small bits of the chevre around and in between the eggs.
- Cover and cook over low-medium heat until egg whites are set and yolks are still soft, about 10 minutes. I checked the eggs after 5 minutes, then cooked them another 2 minutes for our preference.
- Garnish eggs with basil and serve with crusty bread. A simple green salad and lightly seasoned black beans made the meal complete. I threw together a quick arugula salad. You could also serve the squash and eggs over raw greens as a suggestion.
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