With an abundance of zucchini and yellow squash during the summer months, finding a delicious and versatile way to use them is essential. Why not treat yourself to a classic and comforting dish by exploring the realm of “Sunday Zucchini and Yellow Squash” recipes? From simple sautéed veggies to savory casseroles, fritters, and even zesty salads, the culinary world offers a plethora of options to satisfy any palate. Let's embark on a journey to discover the best recipe for cooking zucchini and yellow squash on a delightful Sunday afternoon, ensuring a flavorful and memorable meal.
Let's cook with our recipes!
ROASTED ZUCCHINI AND YELLOW SQUASH
Make and share this Roasted Zucchini and Yellow Squash recipe from Food.com.
Provided by ChefChrissy
Categories Vegetable
Time 25m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Cut zucchini and squash into small chunks and put in a ziploc bag.
- Add olive oil salt and pepper to bag and shake until coated.
- Dump onto baking dish and spread out into a single layer.
- Sprinkle parmesan cheese over vegetables and bake on the top rack of the oven for 20 minutes at 450°F.
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 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.
SUNDAY ZUCCHINI AND YELLOW SQUASH
This recipe is from greengiantfresh.com I am on a quest to find more vegetable recipes for my family.
Provided by Lavender Lynn
Categories Pork
Time 40m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- In large skillet, cook bacon on medium heat until crisp. Reserve drippings in skillet. Remove bacon; drain on paper towels; Crumble and set aside.
- Add onion to bacon drippings and saute until soft and slightly golden. Remove onion and set aside. Reserve drippings in skillet.
- Mix cornmeal, flour, pepper, and salt in bowl. Dredge each piece of squash in cornmeal mixture covering both sides. Place on plate.
- Heat bacon drippings and canola oil on medium-high heat. Add enough yellow squash and zucchini slices to cover bottom of pan. Cook until centers and edges are brown, about 2 to 3 minutes per side. Drain.
- Repeat until all squash is fried. Place in serving bowl; toss with onion and garnish with bacon pieces.
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.
GRATIN OF ZUCCHINI AND YELLOW SQUASH
Provided by Pierre Franey
Categories easy, quick, side dish
Time 15m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Preheat the broiler.
- Rinse the zucchini and squash and pat them dry. Trim off the ends but do not peel them. Slice them in thin slices crosswise.
- Heat 1 tablespoon olive oil in a nonstick skillet and when hot add the zucchini, squash, onion, garlic and thyme. Saute over high heat, shaking the pan and tossing the vegetables gently. Add salt and pepper and cook for a total of 5 minutes.
- Spoon the mixture into a casserole or baking dish. Smooth the top and arrange the sliced tomatoes in a circular pattern to cover the top. Add salt and pepper and sprinkle with the strips of basil leaves and the cheese. Drizzle the remaining oil over all.
- Place under the broiler for 3 to 4 minutes or until light brown.
Nutrition Facts : @context http, Calories 158, UnsaturatedFat 6 grams, Carbohydrate 16 grams, Fat 9 grams, Fiber 4 grams, Protein 5 grams, SaturatedFat 2 grams, Sodium 701 milligrams, Sugar 5 grams
Tips:
- Choose the right zucchini and yellow squash. Look for firm, unblemished vegetables that are about the same size. Avoid any vegetables that are too large or have soft spots.
- Wash the zucchini and yellow squash thoroughly. Use a vegetable brush to remove any dirt or debris. You can also peel the vegetables, if desired.
- Slice the zucchini and yellow squash into thin strips. This will help them cook evenly.
- Use a large skillet or griddle to cook the zucchini and yellow squash. This will help them get evenly browned.
- Cook the zucchini and yellow squash over medium heat. This will help them cook through without burning.
- Season the zucchini and yellow squash with salt, pepper, and any other desired seasonings. You can also add a splash of olive oil or butter.
- Cook the zucchini and yellow squash until they are tender and slightly browned. This usually takes about 5-7 minutes.
Conclusion:
Zucchini and yellow squash are two versatile vegetables that can be used in a variety of dishes. They are a good source of vitamins, minerals, and antioxidants. Enjoy these delicious and healthy recipes to make the most of these summer vegetables. They can be grilled, roasted, sautéed, or even used in salads. No matter how you choose to cook them, you're sure to enjoy their delicious flavor.
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