Low Carb Spicy Summer Squash Oven Fried Recipes
LOW CARB SUMMER SQUASH CASSEROLE
A vegetable casserole made with summer squash, red bell peppers, and creamy corn. Plus, it's low-carb and diabetic friendly! This recipe is adapted from one appearing in life.com newsletter.
Provided by Glitterik
Categories Onions
Time 45m
Yield 1 casserole, 8 serving(s)
Number Of Ingredients 9
Steps:
- 1. Preheat the oven to 350 degrees F. Steam the fresh squash until very tender on top of the stove for aobut 10 minutes in 1/4 cup of water, or in the microwave, and drain.
- 2. Mash or puree the squash in a food processor, and in a large skillet saute the bell pepper and onion in the oil until tender. Mix the pureed squash, onion mixture, corn, sweetener and cornmeal, and add the salt and pepper (if desired).
- 3. Place the mixture in a 2-quart casserole dish coated with nonstick cooking spray, and bake for 30 minutes, or until it is bubbly and thoroughly heated, and serve.
LOW CARB SUMMER SQUASH SALSA
Steps:
- Heat oil in a large skillet over high heat. Add all ingredients, except cantaloupe, and cook for 2 minutes, or until just tender. Remove from heat, drain, and spread out on a plate. Refrigerate quickly without a cover to stop the cooking. When cooled, mix in cantaloupe, and cover and refrigerate for at least 1 hour before serving. Serve as an accompaniment to spicy dishes, chicken, fish, and more.
Nutrition Facts : Calories 17 calorie, Fat 1 grams, SaturatedFat 0 grams, Carbohydrate 1 grams
OVEN-FRIED SUMMER SQUASH
Make and share this Oven-Fried Summer Squash recipe from Food.com.
Provided by Chef Lulu13
Categories Vegetable
Time 20m
Yield 3 serving(s)
Number Of Ingredients 2
Steps:
- Preheat oven to 400 degrees.
- Dip the squash slices in water. Dredge in bread crumbs.
- Place breaded squash slices on an oiled baking sheet and bake for 10-20 minutes, until done.
SWEET FRIED SUMMER SQUASH
Sliced yellow squash is dredged in flour and sugar, then fried until golden brown.
Provided by AspenGlade
Categories Side Dish Vegetables Squash Summer Squash
Time 20m
Yield 6
Number Of Ingredients 5
Steps:
- Allow squash to rest for 5 minutes after cutting to release its moisture. Stir the flour, sugar, and salt together in a shallow bowl. Dredge the squash slices in the flour mixture, shaking off any excess, and set aside until needed.
- Melt the shortening in a large skillet over medium-high heat. Arrange the squash in a single layer in the skillet. Cook, turning once, until golden brown, about 5 minutes. Drain on paper towels.
Nutrition Facts : Calories 718.9 calories, Carbohydrate 27.3 g, Fat 68.6 g, Fiber 1.5 g, Protein 1.7 g, SaturatedFat 17.1 g, Sodium 1.5 mg, Sugar 16.7 g
GARLIC ROASTED SUMMER SQUASH
The simplest things are often the tastiest. At the height of summer here in Iowa we have a LOT of produce to choose from, and this is a nice and easy way to enjoy summer squashes and zucchini.
Provided by Sabbath Jackson
Categories Side Dish Vegetables Squash Summer Squash
Time 20m
Yield 4
Number Of Ingredients 6
Steps:
- Preheat oven to 450 degrees F (230 degrees C).
- Trim the ends from the squash, and cut each squash in half lengthwise. Cut the halves in half again crosswise, to make 4 pieces; cut those pieces in half twice more the long way, to make 16 short spears from each squash. Toss the squash with olive oil and garlic in a bowl; place into a shallow baking dish. Sprinkle with salt and black pepper.
- Roast the squash until the spears and garlic start to brown, 5 to 10 minutes. Check the squash after 5 minutes, and add time in 2- to 3-minute intervals to avoid burning.
Nutrition Facts : Calories 139 calories, Carbohydrate 4.2 g, Fat 13.7 g, Fiber 1.2 g, Protein 1.4 g, SaturatedFat 1.9 g, Sodium 2.7 mg, Sugar 2.2 g
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