Best 4 Quick Summer Squash Medley Recipes

In the heart of summer, when squash is abundant and at its peak flavor, unveil a medley of vibrant colors and textures with a quick summer squash medley. This delightful dish captures the essence of the season, transforming ordinary ingredients into an extraordinary culinary experience. Whether you're a seasoned chef or a novice cook, preparing this medley is an effortless endeavor, requiring minimal skill and time in the kitchen.

Let's cook with our recipes!

SUMMER SQUASH MEDLEY

Summer Squash Medley image

This fresh tasting colorful side dish would go with any entree and it's quick and easy to prepare. I came up with this recipe on my own about a year ago. It has a nice combination of flavors.

Provided by Taste of Home

Categories Side Dishes

Time 20m

Yield 2 servings.

Number Of Ingredients 8

Ingredients

1 medium yellow summer squash, thinly sliced
1 small zucchini, thinly sliced
1/3 cup chopped onion
1 tablespoon butter
1 tablespoon brown sugar
1/4 teaspoon minced garlic
1/8 teaspoon lemon juice
1/8 teaspoon salt

Steps:

In a small skillet, saute the yellow squash, zucchini and onion in butter until crisp-tender; add the remaining ingredients. Cook and stir until vegetables are tender.

Nutrition Facts :

QUICK SUMMER SQUASH MEDLEY

Quick Summer Squash Medley image

"This dish is delicious as a side, but you can also add some cooked chicken or turkey sausage and serve it over rice for a complete meal." Jennifer Leighty - West Salem, Ohio

Provided by Taste of Home

Categories Side Dishes

Time 25m

Yield 6 servings.

Number Of Ingredients 10

Ingredients

1 large sweet onion, chopped
1 medium yellow summer squash, chopped
1 large green pepper, chopped
1 tablespoon olive oil
1 garlic clove, minced
2 large tomatoes, seeded and chopped
1-1/2 teaspoons Italian seasoning
1 teaspoon salt
1/2 teaspoon pepper
1/8 teaspoon crushed red pepper flakes, optional

Steps:

In a large nonstick skillet, saute the onion, squash and green pepper in oil until crisp-tender. Add the garlic; cook 1 minute longer. Stir in the tomatoes, Italian seasoning, salt, pepper and pepper flakes if desired; heat through.

Nutrition Facts : Calories 61 calories, Fat 3g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 403mg sodium, Carbohydrate 9g carbohydrate (6g sugars, Fiber 2g fiber), Protein 2g protein. Diabetic Exchanges

SUMMER SQUASH MEDLEY

Summer Squash Medley image

Provided by Barbara Kafka

Categories dinner, easy, lunch, quick, main course, side dish

Time 25m

Yield 4 servings

Number Of Ingredients 7

Ingredients

2 tablespoons olive oil
4 to 5 cloves garlic, smashed, peeled and chopped
1 1/2 medium-size zucchini ( 3/4 pound), trimmed, quartered lengthwise and cut across into 1/2-inch pieces
1 medium-size yellow squash (6 1/2 ounces), trimmed, quartered lengthwise, seeded and cut across into 1/2-inch pieces
2 large tomatoes (8 ounces each), cored and cut in 1-inch chunks
1 tablespoon kosher salt
1 cup basil leaves, coarsely chopped

Steps:

Put oil in a 2 1/2-quart souffle dish with a tightly fitting lid. Cook, uncovered, at 100 percent power in a high-power oven for 1 minute. Stir in garlic. Cook, uncovered, 1 minute 30 seconds.
Stir in squash. Cook, covered, 5 minutes.
Uncover and stir in tomatoes and salt. Cook, uncovered, 6 minutes. Stir in basil and cook, uncovered, 1 minute.
Remove from oven. Let stand, covered, 5 minutes.

Nutrition Facts : @context http, Calories 112, UnsaturatedFat 6 grams, Carbohydrate 11 grams, Fat 7 grams, Fiber 3 grams, Protein 3 grams, SaturatedFat 1 gram, Sodium 606 milligrams, Sugar 5 grams

SUMMER SQUASH MEDLEY

Summer Squash Medley image

Make and share this Summer Squash Medley recipe from Food.com.

Provided by marobin

Categories Onions

Time 30m

Yield 1 pan, 4 serving(s)

Number Of Ingredients 7

Ingredients

2 large yellow squash (summer squash)
2 large zucchini
1 small onions, minced or 2 green onions, thinly sliced
1 teaspoon dried dill
1/2 teaspoon grated fresh lemon rind
1/4 teaspoon salt
1 tablespoon lemon juice

Steps:

Cut squash and zucchini crosswise into thick slices.
Saute onion in a large skillet in a small amount of olive oil until translucent, drain on a paper towel.
Add a small amount of water to the skillet andbring to a boil.
Add zucchini and summer squash, and boil 3 to 5 minutes ot until crisp -tender.
Drain.
Add remaining ingredients and onion, and toss.

Tips:

For the best flavor, use fresh, young summer squash. Look for squash that is firm and brightly colored, with no blemishes.
If you don't have fresh herbs on hand, you can use dried herbs instead. Just use about 1/3 of the amount of dried herbs as you would fresh herbs.
Don't overcook the summer squash. It should be tender, but still have a slight bite to it.
If you are using a grill pan, make sure it is well-oiled before cooking the squash. This will prevent the squash from sticking.

Conclusion:

Summer squash is a versatile vegetable that can be used in a variety of dishes. It is a good source of vitamins and minerals, and it is also low in calories. These recipes are just a few ideas for how to cook summer squash. With its mild flavor and delicate texture, summer squash is a great addition to any meal.