Zucchini And Yellow Squash Tian Recipes

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:

• 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.

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.

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:

• Preheat oven to 400 degrees Fahrenheit. Halve one peeled garlic clove and rub the bottom of a large baking dish with the cut side of the garlic. Coat the bottom of the dish with 2 tablespoons oil.
• Arrange vegetables in the dish, alternating them and overlapping them. Season with salt and pepper as you layer the vegetables. Scatter thyme on top and drizzle with remaining oil to coat generously. Add remaining garlic cloves, sliced, evenly over the top.
• Bake 25 minutes, then baste vegetables with the oil. Continue baking until tender and browned in places, about 25 minutes more. Serve warm.

Steps:

• Preheat the oven to 350°F.
• In a large skillet, heat the olive oil over medium-high heat.
• Add the onions, thyme, salt, crushed red pepper, and ground black pepper, and sauté until the onions are softened and caramelized, about 15 minutes In a small bowl combine the extra virgin olive oil, basil, and garlic, and steep 15 minutes.
• In a large ziploc baggie, toss a few of the zucchini and squash at a time with the flour to lightly coat.
• Rub 1 tablespoon of the basil oil on the bottom of a baking dish.
• Spread the onions in a layer on the bottom of the baking dish.
• Arrange a row of zucchini lengthwise on top of the onions, overlapping the edges slightly.
• Lay a thin row of red peppers next to the zucchini, then a row of squash.
• Repeat with the remaining ingredients.
• Evenly drizzle the remaining basil oil over the vegetables.
• Top with an even coating of breadcrumbs, then cheese.
• Bake until light golden brown on top, about 40 minutes.

Steps:

• Heat Oven to 350 degrees.
• In medium saucepan, bring 2 quarts water to a boil.
• Add the sliced squash and zucchini and cook until tender-crisp.
• Drain the liquid from the squash.
• Cook the bacon until it is crisp in a 10-inch skillet.
• Remove the bacon from the skillet and reserve.
• Add chopped onion to bacon drippings.
• Saute until onion is transparent.
• Drain off the bacon drippings and add the reserved bacon, soup, green chilis, salt and pepper.
• Mix well.
• Remove from the heat.
• Fold in the squash and transfer to a buttered 2 quart baking dish.
• Cover the dish and bake for 30 minutes.
• Remove the cover and sprinkle the top with cheese.
• Place it under the broiler to lightly brown the cheese.

Steps:

• Dice onion. Peel zucchini. Quarter the zucchini and squash lengthwise, then slice at approx 1 inch intervals to obtain somewhat large chunks. The sizes for the zucchini and squash should be big enough to survive some heat without getting flimsy. We also want them to physically be the star of our dish. The onion has a supporting role in flavor, and should be small enough to blend into the background.
• Dissolve the chicken bullion into the 1 1/2 cup of water.
• In a large pan over medium to high heat, begin to sautee the onion, zucchini, and squash using the butter (or oil). When the zucchini and squash just begin to soften, add freshly cracked pepper and salt. Continue cooking for one minute.
• Add the water/bullion. Add the quinoa. Mix uniformly. Cover pan with a lid. Let the liquid just come to boil, then reduce heat to low. Cook for about 15 minutes, covered and unstirred. Expect all the moisture to be absorbed by the quinoa when it is done. (Quinoa will cook like rice; one cup dry plus two cups wet yields 3 cups.). The squash and zucchini should still be sturdy, but cooked. Otherwise it was sauteed too long at the beginning.
• Garnish with fresh parsley. Serve with freshly cut tomatoes, or cucumbers. I like to serve this dish with recipezaar recipe # 15580, Grilled Moroccan Chicken, as shown in the photo.

Steps:

• Heat oven to 350 degrees. In a 10-inch round gratin dish, arrange squash slices and tomatoes in an overlapping pattern to fill the dish. Brush vegetables with olive oil; drizzle the remaining oil on top. Drizzle the chicken stock on top. Sprinkle with salt and pepper and 1 tablespoon thyme leaves.
• In a medium bowl, combine the bread crumbs, butter, and remaining thyme, and season with salt and pepper. Arrange bread-crumb mixture on top of the vegetables. Bake until the vegetables are tender and the bread crumbs are golden, about 50 minutes. Remove from oven, garnish with thyme sprigs, and serve.