Yellow Squash And Zucchini Delight Recipes

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.

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.

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.

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.

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!

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.

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.

Steps:

• Halve each squash, but do not peel.
• Combine sauce ingredients and brush squash with sauce.
• Place on medium hot grill and cook about 5 minutes on each side, basting frequently with the sauce.

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.