Best 10 Sauteed Yellow Squash Zucchini And Roasted Red Peppers Recipes

Sauteed yellow squash, zucchini, and roasted red peppers is a delightful and colorful dish that can be served as a side dish or a main course. The tender squash and zucchini are perfectly complemented by the smoky flavor of the roasted red peppers, creating a dish that is both flavorful and visually appealing. This recipe is easy to make and can be tailored to your own taste preferences, making it a versatile addition to your culinary repertoire.

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SAUTéED SQUASH AND ZUCCHINI

Sautéed Squash and Zucchini image

Need a healthy side dish in a hurry? Round out the dinner menu with one of our favorite one-dish wonders: Sautéed Squash and Zucchini.This quick-and-easy veggie combo comes together in less than 20 minutes, making it an ideal recipe for busy weeknights. It pairs well with protein, so serve it alongside mains like grilled chicken, steak, or fish. This delightfully simple recipe requires only seven ingredients. (Swing by the farmers' market to pick up fresh vegetables when they're in season.) When we think about side items featuring squash, we usually picture 13- by 9-inch dishes filled with creamy casseroles that are topped with buttery breadcrumbs. Opt instead for this lighter option that's doesn't skimp on delicious flavor but won't leave you in a lethargic food coma after dinner.To prepare this dish, start by slicing two medium-size yellow squashes and two medium-size zucchini into ¼-inch-thick slices. Then chop one small onion. Heat a large skillet to medium-high heat, and sauté the three vegetables in one tablespoon of hot oil for five minutes. Toss in the minced clove of garlic, and cook for one minute. To finish, sprinkle the mixture with salt and pepper to your liking. This simple side of favorite Southern veggies is sure to be a family crowd-pleaser, and you won't have to coax kids into finishing their servings.

Provided by Southern Living Editors

Time 16m

Yield Makes 4 servings

Number Of Ingredients 6

Ingredients

2 medium-size yellow squash
2 medium-size zucchini
1 small onion
1 tablespoon hot oil
1 minced garlic clove
salt and pepper

Steps:

Cut 2 medium-size yellow squash and 2 medium-size zucchini into 1/4-inch-thick slices, and chop 1 small onion.
Sauté vegetables in a large skillet with 1 tablespoon hot oil over medium-high heat for 5 minutes. Add 1 minced garlic clove, and sauté 1 minute. Add salt and pepper to taste.

SAUTéED YELLOW SQUASH AND ZUCCHINI

Sautéed Yellow Squash and Zucchini image

Provided by Kardea Brown

Categories side-dish

Time 20m

Yield 4 servings

Number Of Ingredients 9

Ingredients

1 1/2 tablespoons olive oil
1 tablespoon unsalted butter
1 yellow onion, thinly sliced into half moons
2 cloves garlic, minced
2 medium zucchini, sliced into 1/4-inch-thick rounds
2 medium yellow squash, sliced into 1/4-inch-thick rounds
1 teaspoon Italian seasoning
Kosher salt
Freshly ground black pepper

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.

ROASTED RED BELL PEPPER ZUCCHINI & YELLOW SQUASH

Roasted Red Bell Pepper Zucchini & Yellow Squash image

Make and share this Roasted Red Bell Pepper Zucchini & Yellow Squash recipe from Food.com.

Provided by southern chef in lo

Categories Peppers

Time 25m

Yield 4 serving(s)

Number Of Ingredients 10

Ingredients

2 medium zucchini, sliced
2 medium yellow squash, sliced
1 red bell pepper, cubed
5 garlic cloves, crushed
2 tablespoons olive oil
1 teaspoon salt
1/2 teaspoon fresh ground black pepper
1 tablespoon balsamic vinegar
2 tablespoons pine nuts, toasted
8 fresh basil leaves, cut into very thin strips

Steps:

Combine the first 4 ingredients in a large bowl. Drizzle with the oil and sprinkle with the salt and pepper; toss well.
Place in ungreased 15 x 10-inch jelly roll pan and bake uncovered for 10 to 20 minutes.
Remove the vegetables from oven and toss with the vinegar, pine nuts, and basil; serve at once.

SAUTEED YELLOW SQUASH, ZUCCHINI AND ROASTED RED PEPPERS

Sauteed Yellow Squash, Zucchini and Roasted Red Peppers image

Make and share this Sauteed Yellow Squash, Zucchini and Roasted Red Peppers recipe from Food.com.

Provided by Papa D 1946-2012

Categories Onions

Time 35m

Yield 4 serving(s)

Number Of Ingredients 8

Ingredients

1 medium onion, sliced thinly
3 medium yellow squash, sliced
3 medium zucchini, sliced
2 tablespoons butter
2 tablespoons olive oil
1/4 cup white wine
1 (12 ounce) jar roasted red peppers in vinegar, drained, julienned
salt & pepper (optional)

Steps:

Melt butter in a large skillet and add olive oil.
Add onion and cook just until tender.
Add wine, yellow squash, zucchini and continue cooking over medium heat, stirring until squash begins to soften.
Cover and continue cooking over low heat until nice and tender (usually about 20-25 minutes). Add roasted red peppers during the last few minutes.
Season to taste.

SAUTEED YELLOW SQUASH

Sauteed Yellow Squash image

Provided by Rachael Ray : Food Network

Categories side-dish

Time 24m

Yield 4 servings

Number Of Ingredients 7

Ingredients

1 tablespoon extra-virgin olive oil
2 tablespoons butter
1/2 red bell pepper, chopped
2 small to medium yellow squash, sliced
Salt and pepper
2 tablespoons chopped parsley leaves
2 tablespoons chopped chives or 2 scallions, optional

Steps:

Preheat skillet over medium high heat. Add oil, then butter. When butter melts, add red peppers and squash. Saute 12 to 14 minutes until squash is tender. Add salt, pepper and parsley. Add chives or scallions if you would like a layer of light onion flavor on the dish as well.

YELLOW SQUASH AND PEPPERS

Yellow Squash and Peppers image

Anna Stodolak sends her quick veggie side dish that's sure to perk up any dinner. Anna uses fresh yellow squash and peppers from her Volant, Pennsylvania garden.

Provided by Taste of Home

Categories Side Dishes

Time 20m

Yield 4 servings.

Number Of Ingredients 8

Ingredients

3 cups sliced yellow summer squash
1/2 cup sliced onion
1/2 cup each julienned green and sweet red peppers
1 tablespoon canola oil
1/4 cup water
1-1/2 teaspoons minced garlic
1/4 teaspoon salt
1/4 teaspoon pepper

Steps:

In a large skillet, saute the squash, onion and peppers in oil for 4-5 minutes or until crisp-tender. Add the remaining ingredients. Reduce heat to medium. , Cook, uncovered, for 3-4 minutes or until vegetables are tender, stirring occasionally. Serve with a slotted spoon.

Nutrition Facts : Calories 62 calories, Fat 4g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 151mg sodium, Carbohydrate 7g carbohydrate (4g sugars, Fiber 3g fiber), Protein 1g protein. Diabetic Exchanges

RICE WITH SUMMER SQUASH, RED PEPPERS, AND ROASTED PEPITAS

Rice with Summer Squash, Red Peppers, and Roasted Pepitas image

Provided by Jill Silverman Hough

Categories Side High Fiber Cinco de Mayo Dinner Bell Pepper Squash Healthy Low Cholesterol Party Seed Bon Appétit Sugar Conscious Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher

Yield Makes 6 servings

Number Of Ingredients 9

Ingredients

2 tablespoons olive oil
1 small onion, finely chopped (about 1 1/4 cups)
1 red bell pepper, cut into 1/2-inch cubes
1 medium yellow zucchini or crookneck squash, cut into 1/2-inch cubes
1 medium green zucchini, cut into 1/2-inch cubes
1 1/2 cups long-grain white rice (about 10 ounces)
3 cups low-salt chicken broth
3 tablespoons roasted salted shelled pumpkin seeds*
3 tablespoons finely chopped Italian parsley

Steps:

Heat oil in heavy large saucepan over medium-high heat. Add onion and cook until soft, stirring frequently, about 4 minutes. Add bell pepper, yellow zucchini, and green zucchini; sauté until vegetables begin to soften, about 3 minutes. Add rice; sauté 1 minute, stirring constantly. Sprinkle with salt and pepper. Add broth, increase heat to high, and bring to boil. Reduce heat to low, cover, and cook until rice is tender, 18 to 20 minutes. Season to taste with salt and pepper. Stir in pumpkin seeds and parsley.
Available at many supermarkets and at natural foods stores and Latin markets.

ROASTED ZUCCHINI, ONION, AND PEPPERS

Roasted Zucchini, Onion, and Peppers image

Serve this delicious side with our Honey-Glazed Chicken.

Provided by Martha Stewart

Categories Food & Cooking Healthy Recipes Gluten-Free Recipes

Time 45m

Number Of Ingredients 6

Ingredients

3 pounds (7 to 8 medium) zucchini, cut into 1-inch rounds
2 red or yellow bell peppers, cut into 1-inch squares
1 medium red onion, cut into 1/2-inch wedges
2 tablespoons olive oil
2 teaspoons coarse salt
1/2 teaspoon ground pepper

Steps:

Preheat oven to 475 degrees. Combine vegetables on a rimmed baking sheet; drizzle with olive oil, and season with salt and pepper. Toss to coat.
Roast until vegetables are tender and browned inspots, 30 to 35 minutes.

SAUTéED SUMMER SQUASH WITH RED PEPPER AND ONION

Sautéed Summer Squash with Red Pepper and Onion image

This is the time of year when, no matter what part of the country you live in, tables at farmers' markets are piled high with summer squash, mounds of it: yellow, light green and dark, round and long. This is a vegetable that expresses itself well in a wide range of dishes; just about every cuisine in the world knows how to show it off. It's an excellent low-calorie food, with only 19 calories per cup of raw squash. This dish is great on its own as a side dish, but it can also be incorporated into many other recipes.

Provided by Martha Rose Shulman

Time 20m

Yield Serves 6 to 8

Number Of Ingredients 7

Ingredients

2 tablespoons extra virgin olive oil
1/2 medium onion, chopped (about 1 cup chopped)
2 plump garlic cloves, minced
1 1/2 pounds summer squash, cut in 1/2-inch dice
1 small red pepper, cut in 1/4-inch dice
Salt and freshly ground pepper
2 tablespoons chopped fresh parsley

Steps:

Heat the olive oil in a large, heavy skillet over medium heat and add the onion. Cook, stirring often, until tender, 5 to 8 minutes, and add the garlic, summer squash, red pepper, and about 3/4 teaspoon salt. Turn the heat to medium-high and cook, stirring, until the squash is translucent and the red pepper tender, about 10 minutes. Add freshly ground pepper, taste and adjust salt. Stir in the parsley and remove from the heat. Serve as a side dish, or use as a filling for a vegetable tart, gratin, or frittata.

Nutrition Facts : @context http, Calories 51, UnsaturatedFat 3 grams, Carbohydrate 5 grams, Fat 4 grams, Fiber 1 gram, Protein 1 gram, SaturatedFat 1 gram, Sodium 248 milligrams, Sugar 3 grams

ASPARAGUS, SQUASH & RED PEPPER SAUTE

Asparagus, Squash & Red Pepper Saute image

The appealing vegetable trio is enlivened by a wine-scented saute. -Deirdre Cox, Kansas City, Missouri

Provided by Taste of Home

Categories Side Dishes

Time 30m

Yield 4 servings.

Number Of Ingredients 7

Ingredients

2 medium sweet red peppers, julienned
2 medium yellow summer squash, halved and cut into 1/4-inch slices
6 ounces fresh asparagus, trimmed and cut into 1-1/2-inch pieces
1/4 cup white wine or vegetable broth
4-1/2 teaspoons olive oil
1/4 teaspoon salt
1/4 teaspoon pepper

Steps:

In a large cast-iron or other heavy skillet, saute the peppers, squash and asparagus in wine and oil until crisp-tender. Sprinkle with salt and pepper.

Nutrition Facts : Calories 90 calories, Fat 5g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 163mg sodium, Carbohydrate 8g carbohydrate (5g sugars, Fiber 3g fiber), Protein 2g protein. Diabetic Exchanges

Tips:

Choose fresh and tender vegetables: Look for vegetables that are firm and have no blemishes. Smaller zucchini and yellow squash are typically more tender and flavorful.
Slice the vegetables evenly: This will help them cook evenly. If the vegetables are not evenly sliced, some pieces may be overcooked while others are still undercooked.
Use a large skillet or griddle: This will give the vegetables plenty of room to cook without overcrowding. If the vegetables are overcrowded, they will steam instead of sautéing.
Heat the skillet or griddle over medium-high heat: This will help the vegetables brown and caramelize. If the heat is too low, the vegetables will take longer to cook and will not brown as well.
Add the vegetables to the hot skillet or griddle: Do not overcrowd the pan. If necessary, cook the vegetables in batches.
Stir the vegetables frequently: This will help them cook evenly and prevent them from sticking to the pan.
Season the vegetables with salt and pepper to taste: You can also add other seasonings, such as garlic powder, onion powder, or paprika.
Cook the vegetables until they are tender-crisp: This should take about 5-7 minutes. If you overcook the vegetables, they will become mushy.
Serve the vegetables immediately: They are best enjoyed hot off the griddle.

Conclusion:

Sautéed yellow squash, zucchini, and roasted red peppers is a delicious and healthy side dish that can be enjoyed with a variety of main courses. It is also a great way to use up leftover vegetables. The vegetables are cooked quickly and easily, and they retain their鮮豔的色彩and nutrients. This dish is also a good source of vitamins A and C, and it is low in calories and fat.