Zucchinisquashandeggs Recipes

ZUCCHINI SQUASH AND EGGS

Sounds king of weird, but absolutely delicious! Good with cheese on a bolo, or just as is. Good for you, tasty summer dish! It is also just as delicious served cold as it is warm!

Provided by sugarmagnolias

Categories One Dish Meal

Time 20m

Yield 4 serving(s)

Number Of Ingredients 6

Zucchini Squash and Eggs image

Steps:

Chop zucchini, onion and garlic.
Heat olive oil over medium heat, add onions. Cook until slightly browned or soft.
Add zucchini, cook for about 4 minutes.
Add garlic, stirring frequently until fragrant, about 3 more minutes.
Add whisked eggs, stirring frequently until scrambled.
Top with Parmesean cheese, stir and serve! Salt and pepper to taste if necessary.

Ingredients

2 medium zucchini
1 large vidalia onion
8 eggs
2 tablespoons olive oil
1 garlic clove
2 tablespoons parmesan cheese (optional)

SAUTéED YELLOW SQUASH AND ZUCCHINI

Provided by Kardea Brown

Categories side-dish

Time 20m

Yield 4 servings

Number Of Ingredients 9

Sautéed Yellow Squash and Zucchini image

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.

Ingredients

1 1/2 tablespoons olive oil
1 tablespoon unsalted butter
1 yellow onion, thinly sliced into half moons
2 cloves garlic, minced
2 medium zucchini, sliced into 1/4-inch-thick rounds
2 medium yellow squash, sliced into 1/4-inch-thick rounds
1 teaspoon Italian seasoning
Kosher salt
Freshly ground black pepper

ZUCCHINI "HASH BROWNS" AND EGGS

This is a version of the Summer Squash Skillet Saute ... basically with eggs baked in.

Provided by Food Network Kitchen

Categories main-dish

Time 50m

Yield 4 servings

Number Of Ingredients 11

Zucchini

Steps:

Heat the oil in a large nonstick skillet over medium-high heat. Add the onions and cook, stirring, until soft and lightly browned, about 6 minutes. Add the sage, garlic and jalapenos and cook, stirring, until fragrant, about 30 seconds. Add the squash, vinegar, 3/4 teaspoon salt and a few grinds of pepper and stir to combine. Cover and cook, stirring occasionally, until the squash begins to soften, 6 to 8 minutes. Uncover and add the red pepper and half of the parsley. Cook until the squash is completely soft and lightly brown, 6 to 8 minutes more. Remove from the heat.
Make 8 small indentations in the squash with a measuring cup or the back of a ladle. Crack the eggs into the indentations and sprinkle with salt and pepper. Return the pan to medium heat, cover and cook until the egg whites are set and the yolks are still runny, about 4 minutes.
Sprinkle with the remaining parsley and serve.

Ingredients

1 1/2 tablespoons extra-virgin olive oil
1 medium onion, diced
2 teaspoons finely chopped fresh sage
1 large clove garlic, minced
1 small jalapeno pepper, minced with some seeds
3 large zucchini or yellow summer squash, cut into 1/2-inch pieces
2 teaspoons white wine vinegar
Kosher salt and freshly ground black pepper
1/4 cup chopped roasted red pepper
1/4 cup chopped fresh parsley or cilantro
8 large eggs

ASIAN-STYLE ZUCCHINI

Thick zucchini slices are lightly browned in butter and cooked with soy sauce and sesame seeds. This makes a fabulous summer side dish!

Provided by TRINITYJAE

Categories Side Dish Vegetables Squash Zucchini

Time 20m

Yield 4

Number Of Ingredients 6

Asian-Style Zucchini image

Steps:

Melt the butter in a skillet over medium heat. Stir in the zucchini, and cook until lightly browned. Sprinkle with soy sauce and sesame seeds. Season with garlic powder and pepper, and continue cooking until zucchini is well coated and tender.

Nutrition Facts : Calories 53.4 calories, Carbohydrate 4.7 g, Cholesterol 2.7 mg, Fat 3.4 g, Fiber 1.6 g, Protein 2.4 g, SaturatedFat 1 g, Sodium 466.9 mg, Sugar 1.6 g

Ingredients

1 teaspoon butter
1 large zucchini, halved lengthwise and cut into 1 inch slices
2 tablespoons soy sauce, divided
2 tablespoons sesame seeds
garlic powder to taste
ground black pepper to taste

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Zucchinisquashandeggs Recipes

ZUCCHINI SQUASH AND EGGS

Sounds king of weird, but absolutely delicious! Good with cheese on a bolo, or just as is. Good for you, tasty summer dish! It is also just as delicious served cold as it is warm!

SAUTéED YELLOW SQUASH AND ZUCCHINI

ZUCCHINI "HASH BROWNS" AND EGGS

This is a version of the Summer Squash Skillet Saute ... basically with eggs baked in.

ASIAN-STYLE ZUCCHINI

Thick zucchini slices are lightly browned in butter and cooked with soy sauce and sesame seeds. This makes a fabulous summer side dish!

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