Best 4 Zesty Zucchini And Squash Side Dish Recipes

If you're seeking a tantalizing twist to accompany your main course, look no further than this exquisite "Zesty Zucchini and Squash Side Dish" recipe. This vibrant medley of fresh zucchini and tender squash, bathed in a delectable marinade of zesty lemon, garlic, herbs, and a touch of heat, will elevate your meal to a whole new level. Prepare to indulge in a symphony of flavors as this dish captivates your taste buds with each bite.

Check out the recipes below so you can choose the best recipe for yourself!

ZESTY ZUCCHINI AND SQUASH

Zesty Zucchini and Squash image

This is an extremely easy and fast side dish. It is even good served over pasta.

Provided by LORACUS

Categories Side Dish Vegetables Squash Zucchini

Time 40m

Yield 6

Number Of Ingredients 6

Ingredients

3 medium small yellow squash, cubed
3 small zucchini, cubed
1 (10 ounce) can diced tomatoes with green chile peppers
½ onion, chopped
salt to taste
garlic powder to taste

Steps:

In a large saucepan, combine squash, zucchini, tomatoes with chiles, onion, salt and garlic powder. Bring to a boil over medium-high heat.
Reduce heat to low and cook until tender-crisp.

Nutrition Facts : Calories 42.6 calories, Carbohydrate 9.7 g, Fat 0.4 g, Fiber 3 g, Protein 1.8 g, SaturatedFat 0.1 g, Sodium 328.4 mg, Sugar 3.7 g

SUMMER SQUASH AND ZUCCHINI SIDE DISH

Summer Squash and Zucchini Side Dish image

I'm trying to cut my risk for cardiac disease by changing the way I eat. This colorful sauteed zucchini and squash side dish is packed with as much nutrition as fresh-picked flavor! -Marlene Agnelly, Ocean Springs, Mississippi

Provided by Taste of Home

Categories Side Dishes

Time 30m

Yield 6 servings.

Number Of Ingredients 10

Ingredients

1 yellow summer squash, quartered and sliced
1 medium zucchini, quartered and sliced
1 medium onion, chopped
1 medium sweet red pepper, cut into 1-inch pieces
1 tablespoon olive oil
2 garlic cloves, minced
1/2 teaspoon salt-free spicy seasoning blend
1/4 teaspoon salt
1/8 teaspoon pepper
1 medium tomato, chopped

Steps:

In a large skillet, saute the yellow squash, zucchini, onion and red pepper in oil for 5 minutes. Add garlic and seasonings; saute 2-3 minutes longer or until vegetables are crisp-tender. Stir in tomato; heat through.

Nutrition Facts : Calories 53 calories, Fat 2g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 104mg sodium, Carbohydrate 8g carbohydrate (4g sugars, Fiber 2g fiber), Protein 2g protein. Diabetic Exchanges

ZESTY ZUCCHINI SIDE DISH

Zesty Zucchini Side Dish image

Provided by My Food and Family

Categories Recipes

Number Of Ingredients 4

Ingredients

5 units zucchini squash
3 cans tomatoes
2 cups cheddar cheese
1 units nonfat

Steps:

Clean and slice zucchini. Spray skillet with non-stick spray. Heat to medium. Add zucchini. Cook until brown and tender on both sides.
Add stewed Italian tomatoes. Simmer until heated. The last five minutes, place cheese on top of dish in skillet and cover so the cheese can melt.

Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g

ZESTY MIXED VEGETABLES

Zesty Mixed Vegetables image

Colorful carrot coins, broccoli and zucchini star in this appealing side dish that's served warm. Simmered in Italian salad dressing, the veggies take on that zesty flavor.

Provided by Taste of Home

Categories Side Dishes

Time 15m

Yield 4 servings.

Number Of Ingredients 7

Ingredients

1 medium carrot, cut into 1/4-inch slices
1/2 cup water
1 cup broccoli florets
1 medium onion, cut into 16 wedges
1 medium zucchini, cut into 1/4-inch slices
1/4 cup fat-free Italian salad dressing
1/4 teaspoon dried oregano

Steps:

In a nonstick skillet, bring carrot and water to a boil. Reduce heat; cover and simmer for 5 minutes. Add the broccoli, onion and zucchini; return to a boil. Reduce heat; cover and simmer for 2 minutes. Add salad dressing and oregano. Cook and stir over medium heat for 4 minutes or until vegetables are tender and liquid is reduced.

Nutrition Facts : Calories 41 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 161mg sodium, Carbohydrate 9g carbohydrate, Fiber 2g fiber), Protein 2g protein. Diabetic Exchanges

Tips:

Choose fresh, firm zucchini and squash: Look for vegetables that are deep in color and free of blemishes. Avoid any that are bruised or soft.
Cut the vegetables evenly: This will help them cook evenly. If you are using a mandoline, be sure to use the safety guard to protect your fingers.
Don't overcrowd the pan: If you are cooking the vegetables in a skillet, be sure to give them enough space so that they can brown properly. Otherwise, they will steam instead of fry.
Season the vegetables well: Salt, pepper, garlic powder, and onion powder are all good options. You can also add fresh herbs, such as basil, oregano, or thyme.
Cook the vegetables until they are tender-crisp: You don't want them to be mushy, but you also don't want them to be raw. A few minutes per side should be enough.
Serve the vegetables immediately: They are best enjoyed hot and fresh. You can garnish them with a squeeze of lemon juice or a sprinkle of Parmesan cheese.

Conclusion:

Zucchini and squash are two versatile vegetables that can be used in a variety of dishes. This side dish is a simple and delicious way to enjoy them. It is also a healthy option, as it is low in calories and fat and high in vitamins and minerals. So next time you are looking for a quick and easy side dish, give this recipe a try. You won't be disappointed!