PASTA WITH SUMMER SQUASH AND ZUCCHINI RECIPES

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ZUCCHINI AND SUMMER SQUASH SIDE DISH RECIPE: HOW TO MAKE IT



Zucchini and Summer Squash Side Dish Recipe: How to Make It image

I’m trying to cut my risk for cardiac disease by changing the way I eat. This colorful sauteed zucchini and summer squash side dish is packed with as much nutrition as fresh-picked flavor! —Marlene Agnelly, Ocean Springs, Mississippi

Provided by Taste of Home

Categories     Side Dishes

Total Time 30 minutes

Prep Time 20 minutes

Cook Time 10 minutes

Yield 6 servings.

Number Of Ingredients 10

1 tablespoon olive oil
1 medium yellow summer squash, quartered and sliced
1 medium zucchini, quartered and sliced
1 medium onion, chopped
1 medium sweet red pepper, cut into 1-inch pieces
2 garlic cloves, minced
1/2 teaspoon salt-free spicy seasoning blend
1/4 teaspoon salt
1/8 teaspoon pepper
1 medium tomato, chopped

Steps:

  • In a large skillet, heat oil over medium heat; add yellow squash, zucchini, onion and red pepper. Cook and stir 5 minutes. Add garlic and seasonings; cook until vegetables are crisp-tender, 2-3 minutes. Stir in tomato; heat through.

Nutrition Facts : Calories 50 calories, FatContent 3g fat (0 saturated fat), CholesterolContent 0 cholesterol, SodiumContent 106mg sodium, CarbohydrateContent 6g carbohydrate (4g sugars, FiberContent 2g fiber), ProteinContent 1g protein. Diabetic Exchanges 1 vegetable

ZUCCHINI, SQUASH, AND CORN CASSEROLE RECIPE | MYRECIPES



Zucchini, Squash, and Corn Casserole Recipe | MyRecipes image

Soft, white breadcrumbs double as a feather-light binder and golden crumb topping. To make them, pulse torn slices of day-old sandwich bread in the food processor.

Provided by MyRecipes

Yield Makes 8 to 10 servings

Number Of Ingredients 14

1?½ pounds yellow squash, cut into 1/4-inch-thick slices
1?½ pounds zucchini, cut into 1/4-inch-thick slices
¼ cup butter, divided
2 cups diced sweet onion
2 garlic cloves, minced
3 cups fresh corn kernels
1?½ cups (6 oz.) freshly shredded white Cheddar cheese
½ cup sour cream
½ cup mayonnaise
2 large eggs, lightly beaten
2 teaspoons freshly ground black pepper
1 teaspoon table salt
1?½ cups soft, fresh breadcrumbs, divided
1 cup freshly grated Asiago cheese, divided

Steps:

  • Preheat oven to 350°. Bring first 2 ingredients and water to cover to a boil in a Dutch oven over medium-high heat, and boil 5 minutes or until crisp-tender. Drain; gently press between paper towels.
  • Melt 2 Tbsp. butter in a skillet over medium-high heat; add onion, and sauté 10 minutes or until tender. Add garlic, and sauté 2 minutes.
  • Stir together squash, onion mixture, corn, next 6 ingredients, and 1/2 cup each breadcrumbs and Asiago cheese just until blended. Spoon mixture into a lightly greased 13- x 9-inch baking dish.
  • Melt remaining 2 Tbsp. butter. Stir in remaining 1 cup breadcrumbs and 1/2 cup Asiago cheese. Sprinkle over casserole.
  • Bake at 350° for 45 to 50 minutes or until golden brown and set. Let stand 15 minutes before serving.

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