Italian Summer Squash Recipes

ITALIAN SUMMER SQUASH

A delicious way to use zucchini and yellow squash. You can adjust the seasonings to your own taste, and add salt and pepper, if desired. Be sure to use younger, 5 to 7 inch squash.

Provided by Always in the kitch

Categories Vegetable

Time 20m

Yield 4 serving(s)

Number Of Ingredients 8

Italian Summer Squash image

Steps:

Sautee garlic and onions in butter, until tender.
Wash and scrub squash. Slice into 1 inch coins. Place in pan with onions and garlic.
Cover and cook over medium heat 5 minutes.
Stir, and add spices. Cover and cook 3 to 5 minutes more. Do not overcook.
Squash should be a little firm. Remove to bowl, sprinkle with cheese.

Nutrition Facts : Calories 146, Fat 8.4, SaturatedFat 2.5, Cholesterol 5.5, Sodium 187.5, Carbohydrate 13.7, Fiber 3.6, Sugar 9, Protein 6.6

Ingredients

3 green zucchini
3 yellow squash
1 large onion, quartered and sliced
3 garlic cloves, minced
1 teaspoon italian seasoning
1 teaspoon basil (or fresh to taste)
1/4 cup grated parmesan cheese or 1/4 cup romano cheese
2 tablespoons margarine or 2 tablespoons butter

ITALIAN SQUASH AND ZUCCHINI CASSEROLE

Make and share this Italian Squash and Zucchini Casserole recipe from Food.com.

Provided by EMcooks

Categories One Dish Meal

Time 45m

Yield 6 serving(s)

Number Of Ingredients 11

Italian Squash and Zucchini Casserole image

Steps:

In large skillet saute garlic and onions on medium heat in the dressing for 5 minutes.
Add the seasonings and all the veggies except the tomatoes and saute another 5 minutes.
Add cans of tomatoes undrained and bring to a boil.
Reduce heat to low, cover and let simmer about 10 minutes or until vegetables are slightly tender.
Pour into a glass casserole dish.
Sprinkle with cheese.
Crush saltines by hand over top of the casserole
Bake at 350 for 30 minutes.

Nutrition Facts : Calories 222.8, Fat 15.6, SaturatedFat 4.9, Cholesterol 12.1, Sodium 349.6, Carbohydrate 17.1, Fiber 4.1, Sugar 8.8, Protein 7.2

Ingredients

3 squash, sliced
3 zucchini, sliced
1 medium onion, sliced
2 bell peppers, sliced (any color you like)
1 (15 ounce) can diced tomatoes
1/2 cup any vinaigrette dressing (Italian, Balsamic, etc.)
2 minced garlic cloves
oregano, and
basil
1 cup shredded cheese (your favorite kind)
sleeve saltine crackers

ITALIAN-STYLE SPAGHETTI SQUASH

This low-carb dish has great flavors with all the flavors of a classic Italian dish: tomatoes, mozzarella, onions, garlic, and basil. The spaghetti squash takes the place of pasta, and is so good you won't even miss the pasta. And you can play with this forgiving recipe to include other vegetables and cheeses to suit your taste buds!

Provided by ABL

Categories Fruits and Vegetables Vegetables Squash Winter Squash Spaghetti Squash

Time 1h35m

Yield 4

Number Of Ingredients 10

Italian-Style Spaghetti Squash image

Steps:

Preheat the oven to 350 degrees F (175 degrees C).
Prick squash skin all over. Rub cut sides of the halved garlic over the flesh. Lightly brush each squash half with some olive oil. Place cut side-down in a 3-quart baking dish.
Bake in the preheated oven until tender, 45 to 60 minutes. Let cool until easily handled. Separate the squash flesh into strands using a fork. Leave strands in the shells.
Divide mozzarella cheese between the shells. Toss lightly. Press mixture up the sides of the shells.
Combine remaining olive oil, tomatoes, pine nuts, green onions, basil, and minced garlic in a bowl. Divide tomato mixture between the shells. Sprinkle Parmesan cheese on top. Return squash halves to the baking dish.
Continue baking until filling is heated through, about 20 minutes.

Nutrition Facts : Calories 299.9 calories, Carbohydrate 16.8 g, Cholesterol 20.3 mg, Fat 21.5 g, Fiber 2.4 g, Protein 14 g, SaturatedFat 5.7 g, Sodium 241.2 mg, Sugar 3.7 g

Ingredients

1 small spaghetti squash, halved and seeded
2 cloves garlic, halved
2 tablespoons olive oil, divided
4 ounces mozzarella cheese, cut into small cubes
3 medium tomatoes, seeded and chopped
½ cup toasted pine nuts, coarsely chopped
4 medium green onions, sliced
¼ cup snipped fresh basil
2 cloves garlic, minced
2 tablespoons grated Parmesan cheese

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