Best 15 Yellow Squash And Zucchini Delight Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

Welcome to the world of culinary delights! Today, we embark on a journey to discover the best recipe for a delectable dish: "Yellow Squash and Zucchini Delight." With their vibrant colors and delicate flavors, yellow squash and zucchini bring a touch of summer magic to your kitchen. Whether you're a novice cook looking for an easy-to-follow recipe or an experienced chef seeking a unique twist on a classic dish, we've got you covered. Get ready to indulge in a symphony of flavors as we explore the world of yellow squash and zucchini delight.

Here are our top 15 tried and tested recipes!

YELLOW SQUASH AND ZUCCHINI GRATIN



Yellow Squash and Zucchini Gratin image

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

2 tablespoons butter
2 medium zucchini, cut into 1/4-inch slices
2 medium yellow summer squash, cut into 1/4-inch slices
2 shallots, minced
1/2 teaspoon sea salt
1/4 teaspoon coarsely ground pepper
4 garlic cloves, minced
1/2 cup heavy whipping cream
1 cup panko bread crumbs, divided
1/2 cup grated Parmesan cheese, divided

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.

SIMPLE SKILLET ZUCCHINI AND YELLOW SQUASH



Simple Skillet Zucchini and Yellow Squash image

Provided by Mel

Categories     Sides Veggies

Time 20m

Number Of Ingredients 6

1/2 tablespoon butter
1/2 tablespoon olive oil
2 small zucchini (ends trimmed and diced)
2 small to medium yellow crookneck squash (ends trimmed and diced)
Salt and pepper to taste
Sprinkle of freshly grated Parmesan cheese (optional but yummy)

Steps:

  • In a 10- or 12-inch nonstick skillet, heat the butter and olive oil over medium heat until hot and rippling.
  • Add the zucchini and yellow squash in as even a layer as possible (it should sizzle as it hits the skillet) and sprinkle with salt and pepper. Let it sit without stirring or moving for 2-3 minutes so it can get nice and golden. Give it a good stir, add a touch more salt and pepper to taste if needed, and let it continue to cook, stirring only every now and then, until the squash is browning here and there and tender to your liking, about 5-7 more minutes.
  • Season with salt and pepper to taste and top with freshly grated Parmesan, if desired. Serve immediately.

Nutrition Facts : ServingSize 1 serving, Calories 40 kcal, Carbohydrate 4 g, Protein 2 g, Fat 2 g, SaturatedFat 1 g, Cholesterol 3 mg, Sodium 15 mg, Fiber 1 g, Sugar 3 g

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

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.

YELLOW SQUASH AND ZUCCHINI DELIGHT



Yellow Squash and Zucchini Delight image

You don't have to be a fan of squash to love this recipe!

Provided by KINGSLADY

Categories     Zucchini Side Dishes

Time 40m

Yield 4

Number Of Ingredients 5

1 zucchini, sliced
1 yellow squash, sliced
½ small head cabbage, sliced
1 large onion, sliced
1 (14.5 ounce) can fat-free chicken broth

Steps:

  • In a large pot place zucchini, yellow squash, cabbage and onion. Pour broth over vegetables and bring to a boil over medium heat. Reduce heat to low, cover and simmer for 20 to 30 minutes.

Nutrition Facts : Calories 63.2 calories, Carbohydrate 12.3 g, Fat 0.3 g, Fiber 3.4 g, Protein 4.8 g, Sodium 174 mg, Sugar 5.8 g

ZUCCHINI AND YELLOW SQUASH



Zucchini and Yellow Squash image

Great tasting, easy recipe for your garden vegetables. Another recipe from Heart and Soul Cookboock by Junior League of Memphis but I've made this recipe many times and it's wonderful with anything you are cooking.

Provided by southern_gal12000

Categories     Vegetable

Time 25m

Yield 4 serving(s)

Number Of Ingredients 9

2 tablespoons butter or 2 tablespoons margarine
2 teaspoons instant chicken bouillon granules
2 cups sliced fresh mushrooms
4 medium summer squash, sliced 1/4 inch thick
4 medium zucchini, sliced 1/4 inch thick
1/4 cup chopped onion
2 teaspoons fresh lemon juice
1/4 teaspoon seasoning salt
lemon-pepper seasoning, seaoning

Steps:

  • In a 12-inch skillet, melt the butter or margarine. Stir in bouillon granules until dissolved.
  • Add mushrooms, yellow squash, zucchini, and onion. Cook over medium heat for 10 minutes.
  • Add lemon juice, seasoned salt, and lemon-pepper seasoning.
  • Cook 5 minutes more or until tender.

Nutrition Facts : Calories 132.6, Fat 7, SaturatedFat 4, Cholesterol 15.6, Sodium 648.5, Carbohydrate 15.5, Fiber 4.6, Sugar 10.4, Protein 6.3

GRATIN OF ZUCCHINI AND YELLOW SQUASH



Gratin of Zucchini and Yellow Squash image

Provided by Pierre Franey

Categories     easy, quick, side dish

Time 15m

Yield 4 servings

Number Of Ingredients 10

2 small zucchini, about 3/4 pound
2 small yellow squash, about 3/4 pound
2 tablespoons olive oil
1/2 cup finely chopped onion
2 teaspoons finely chopped garlic
2 sprigs fresh thyme, chopped, or 1/2 teaspoon dried
Salt and freshly ground pepper to taste
3 medium-size ripe tomatoes, cored and cut into thin slices
2 tablespoons basil leaves cut into small strips
2 tablespoons freshly grated Parmesan cheese

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

SUMMER SQUASH AND BASIL PASTA



Summer Squash and Basil Pasta image

Sautéed squash eventually gets jammy and saucy if cooked long enough, ideal as a way to coat big pieces of pasta.

Provided by Chris Morocco

Categories     Bon Appétit     Summer     Pasta     Yellow Squash     Squash     Zucchini     Garlic     Dinner     Quick & Easy     Quick and Healthy     Vegetarian     Parmesan     Basil

Yield 4 servings

Number Of Ingredients 9

1/4 cup olive oil
8 garlic cloves, thinly sliced
2 pounds assorted summer squashes and zucchini, quartered lengthwise, sliced
Kosher salt
1 teaspoon Aleppo-style pepper, plus more for serving
12 ounces paccheri, ziti, or other large tube pasta
2 ounces Parmesan, grated (about 1/2 cup), plus more for serving
1 tablespoon fresh lemon juice
1/2 cup basil leaves

Steps:

  • Heat oil in a large skillet over medium. Cook garlic, stirring occasionally, until very lightly browned around the edges, about 4 minutes. Add squash; season with salt. Cook, tossing occasionally, until squash begins to break down and gets jammy (they may start to stick to the skillet a bit, which means you are there!), 12-15 minutes. Toss in 1 tsp. Aleppo-style pepper.
  • Meanwhile, cook pasta in a large pot of boiling salted water, stirring occasionally, until very al dente.
  • Transfer pasta to skillet using a slotted spoon or spider and add 1/2 cup pasta cooking liquid. Cook pasta, adding 2 oz. Parmesan in stages along with more pasta cooking liquid as needed, until sauce coats pasta and pasta is al dente. Toss in lemon juice and most of the basil.
  • Divide pasta among bowls and top with more Parmesan and Aleppo-style pepper and remaining basil.

LAYERED ZUCCHINI & YELLOW SQUASH CASSEROLE



Layered Zucchini & Yellow Squash Casserole image

A great veggie casserole when vegetables are at their peak and you just can't resist all the great produce at the farmers' market.

Provided by Ginny Sue

Categories     Vegetable

Time 45m

Yield 6 serving(s)

Number Of Ingredients 9

2 medium yellow squash, thinly sliced
2 medium zucchini, thinly sliced
1 medium onion, thinly sliced
1/2 large green bell pepper, sliced in strips
1 cup fresh mushrooms, sliced
1 large tomatoes, sliced
salt and pepper, to taste
2 tablespoons butter
2 tablespoons grated parmesan cheese

Steps:

  • Lightly grease an 8 inch square baking pan (or spray with Pam).
  • Layer the vegetables in the order listed, sprinkling each layer with salt and pepper as desired.
  • Dot the top with butter, and sprinkle with Parmesan cheese.
  • Bake at 350F for 35 minutes or until crisp-tender.

Nutrition Facts : Calories 81.4, Fat 4.9, SaturatedFat 2.9, Cholesterol 11.6, Sodium 73, Carbohydrate 8, Fiber 2.3, Sugar 5.4, Protein 3.2

COUNTRY STIR-FRIED YELLOW AND ZUCCHINI SQUASH



Country Stir-Fried Yellow and Zucchini Squash image

I love squash. I tossed together this veggie concoction and man is it good. I am a vegan, so I have been testing new ideas for recipes. It's super simple and tastes great.

Provided by Wylder

Categories     Vegetable

Time 25m

Yield 2 Cups, 2-3 serving(s)

Number Of Ingredients 7

1 medium zucchini
1 large yellow crook-necked squash
1 teaspoon salt
1/4 teaspoon black pepper
1/2 teaspoon garlic powder
1/4 teaspoon paprika
4 tablespoons water (Halved as 2 Tb and 2 Tb)

Steps:

  • Rinse/wash the squash before preparing.
  • Cut off both ends of each squash.
  • Slice the squashes into 1/4 inch chip shapes.
  • Slice the larger chips into half moon shapes.
  • Spray a pan suitable to stir fry all of the squash in with cooking oil.
  • Put all of the squash in the pan and spray some more oil across the squash.
  • Sprinkle the salt, black pepper, garlic powder, and paprika evenly across the squash.
  • Add 2 tablespoons of water to the pan and toss everything together in the pan.
  • Heat the pan to medium.
  • When it starts to sizzle begin stirring occasionally so as not to burn the squash and cook evenly.
  • When the water evaporates, add the remaining 2 tablespoons of water.
  • Keep tossing occasionally until the squash is half transparent and reasonably soft. (This takes about 15-20 minutes.).
  • When the squash is to it's suitable consistancy, remove it from the heat and serve.
  • Enjoy!

Nutrition Facts : Calories 46.6, Fat 0.7, SaturatedFat 0.2, Sodium 1174.6, Carbohydrate 9.4, Fiber 3, Sugar 6, Protein 3.3

YELLOW SQUASH AND ZUCCHINI DELIGHT



Yellow Squash and Zucchini Delight image

You don't have to be a fan of squash to love this recipe!

Provided by KINGSLADY

Categories     Zucchini Side Dishes

Time 40m

Yield 4

Number Of Ingredients 5

1 zucchini, sliced
1 yellow squash, sliced
½ small head cabbage, sliced
1 large onion, sliced
1 (14.5 ounce) can fat-free chicken broth

Steps:

  • In a large pot place zucchini, yellow squash, cabbage and onion. Pour broth over vegetables and bring to a boil over medium heat. Reduce heat to low, cover and simmer for 20 to 30 minutes.

Nutrition Facts : Calories 63.2 calories, Carbohydrate 12.3 g, Fat 0.3 g, Fiber 3.4 g, Protein 4.8 g, Sodium 174 mg, Sugar 5.8 g

YELLOW SQUASH AND ZUCCHINI DELIGHT



Yellow Squash and Zucchini Delight image

You don't have to be a fan of squash to love this recipe!

Provided by KINGSLADY

Categories     Zucchini Side Dishes

Time 40m

Yield 4

Number Of Ingredients 5

1 zucchini, sliced
1 yellow squash, sliced
½ small head cabbage, sliced
1 large onion, sliced
1 (14.5 ounce) can fat-free chicken broth

Steps:

  • In a large pot place zucchini, yellow squash, cabbage and onion. Pour broth over vegetables and bring to a boil over medium heat. Reduce heat to low, cover and simmer for 20 to 30 minutes.

Nutrition Facts : Calories 63.2 calories, Carbohydrate 12.3 g, Fat 0.3 g, Fiber 3.4 g, Protein 4.8 g, Sodium 174 mg, Sugar 5.8 g

ZUCCHINI & YELLOW SQUASH CASSEROLE



Zucchini & Yellow Squash Casserole image

I made this tonight and just loved it. It is a great way to get rid of some of the abundance of squash in my garden. I must give credit to Paula Deen who is the creator of the recipe. Makes a great side dish in a southern meal.

Provided by DebbiF

Categories     Vegetable

Time 1h20m

Yield 6 serving(s)

Number Of Ingredients 12

3 cups yellow squash, large diced
3 cups zucchini, large diced
vegetable oil
1 large onion, chopped
4 tablespoons butter
1/2 cup sour cream
1 cup grated cheddar cheese
1 cup crushed butter flavored cracker (recommended Ritz)
1 cup salt
1/4 cup black pepper
1/4 cup garlic powder
butter flavored cracker (recommended Ritz)

Steps:

  • Preheat oven to 350°F.
  • Saute the squash in a little vegetable oil over medium-low heat until it has completely broken down, about 15 to 20 minutes.
  • Line a colander with a clean tea towel.
  • Place the cooked squash in the lined colander.
  • Squeeze excess moisture from the squash. Set aside.
  • In a medium size skillet, saute the onion in butter for 5 minutes.
  • Remove from pan and mix all ingredients together except cracker crumbs.
  • Pour mixture into a buttered casserole dish and top with cracker crumbs.
  • Bake for 25 to 30 minutes.

YELLOW SQUASH AND ZUCCHINI DELIGHT



Yellow Squash and Zucchini Delight image

You don't have to be a fan of squash to love this recipe!

Provided by KINGSLADY

Categories     Zucchini Side Dishes

Time 40m

Yield 4

Number Of Ingredients 5

1 zucchini, sliced
1 yellow squash, sliced
½ small head cabbage, sliced
1 large onion, sliced
1 (14.5 ounce) can fat-free chicken broth

Steps:

  • In a large pot place zucchini, yellow squash, cabbage and onion. Pour broth over vegetables and bring to a boil over medium heat. Reduce heat to low, cover and simmer for 20 to 30 minutes.

Nutrition Facts : Calories 63.2 calories, Carbohydrate 12.3 g, Fat 0.3 g, Fiber 3.4 g, Protein 4.8 g, Sodium 174 mg, Sugar 5.8 g

ZUCCHINI DELIGHT



Zucchini Delight image

This is a quick and healthy dish. Great in the summer when zucchini is in season! Sound too easy to be good? Try it!

Provided by SLEMCKE

Categories     Side Dish     Vegetables     Squash     Zucchini

Time 30m

Yield 3

Number Of Ingredients 5

3 zucchini, sliced
1 onion, chopped
1 (14.5 ounce) can canned peeled and diced tomatoes
½ cup shredded Cheddar cheese
salt and pepper to taste

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Slice zucchini and onion and place in a glass dish baking dish. Add can of tomatoes, salt and pepper. Sprinkle cheese over top. Place lid on dish.
  • Bake in the preheated 350 degrees F (175 degrees C) until zucchini becomes tender, 20 minutes.

Nutrition Facts : Calories 149.9 calories, Carbohydrate 14.7 g, Cholesterol 19.8 mg, Fat 6.6 g, Fiber 3.9 g, Protein 8.6 g, SaturatedFat 4.1 g, Sodium 350.5 mg, Sugar 8.4 g

ROASTED ZUCCHINI AND YELLOW SQUASH



Roasted Zucchini and Yellow Squash image

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

1 small zucchini
1 small yellow squash
1 tablespoon extra virgin olive oil
salt
pepper
grated parmesan cheese

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.

Tips:

  • Choose Fresh Vegetables: Opt for bright, firm, and unblemished yellow squash and zucchini. Look for vibrant green color and avoid vegetables with bruises or blemishes.
  • Prepare Vegetables Evenly: Cut the squash and zucchini into uniform sizes to ensure even cooking. This helps them cook at the same rate and prevents some pieces from being overcooked while others remain undercooked.
  • Use a Large Pan: Use a large pan or skillet to accommodate the vegetables comfortably. Avoid overcrowding the pan as it can prevent even cooking and steaming instead of sautéing.
  • Cook in Batches: If you have a large quantity of vegetables, cook them in batches. Overcrowding the pan can result in uneven cooking and soggy vegetables.
  • Season Generously: Don't be shy with seasonings. Add salt, pepper, garlic powder, onion powder, and other herbs and spices to taste. The vegetables should be well-seasoned but not overpowering.
  • Cook Until Tender: Cook the vegetables until they are tender but still retain a slight crunch. Overcooking can make them mushy and bland.
  • Enhance with Cheese: If desired, add grated Parmesan or crumbled feta cheese to the cooked vegetables. This adds a delicious cheesy flavor and enhances the overall taste.
  • Serve Immediately: Serve the sautéed yellow squash and zucchini immediately while they are hot and flavorful. They can be enjoyed as a side dish, added to pasta, or used as a filling for omelets, tacos, and wraps.

Conclusion:

Sautéed yellow squash and zucchini is a simple yet delicious dish that showcases the vibrant flavors of these summer vegetables. With its versatility, this dish can be enjoyed as a standalone side dish, incorporated into various main courses, or even used as a colorful and healthy addition to salads. Experiment with different seasonings and herbs to create a unique flavor profile that suits your taste preferences. The key to a successful sauté is using fresh vegetables, cooking them in batches to avoid overcrowding, and seasoning them generously. Enjoy this delightful dish as a vibrant and flavorful addition to your meals!

Related Topics