RECIPE FOR ITALIAN SQUASH RECIPES

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ITALIAN SUMMER SQUASH RECIPE - FOOD.COM



Italian Summer Squash Recipe - Food.com image

A delicious way to use zucchini and yellow squash. You can adjust the seasonings to your own taste, and add salt and pepper, if desired. Be sure to use younger, 5 to 7 inch squash.

Total Time 20 minutes

Prep Time 5 minutes

Cook Time 15 minutes

Yield 4 serving(s)

Number Of Ingredients 8

3 green zucchini
3 yellow squash
1 large onion, quartered and sliced
3 garlic cloves, minced
1 teaspoon italian seasoning
1 teaspoon basil (or fresh to taste)
1/4 cup grated parmesan cheese or 1/4 cup romano cheese
2 tablespoons margarine or 2 tablespoons butter

Steps:

  • Sautee garlic and onions in butter, until tender.
  • Wash and scrub squash. Slice into 1 inch coins. Place in pan with onions and garlic.
  • Cover and cook over medium heat 5 minutes.
  • Stir, and add spices. Cover and cook 3 to 5 minutes more. Do not overcook.
  • Squash should be a little firm. Remove to bowl, sprinkle with cheese.

Nutrition Facts : Calories 146, FatContent 8.4, SaturatedFatContent 2.5, CholesterolContent 5.5, SodiumContent 187.5, CarbohydrateContent 13.7, FiberContent 3.6, SugarContent 9, ProteinContent 6.6

ITALIAN SQUASH CASSEROLE RECIPE: HOW TO MAKE IT



Italian Squash Casserole Recipe: How to Make It image

You can assemble this garlic-kissed veggie dish in advance, but wait to bake it until just before serving. The aroma from the oven will lure everyone in the house to the kitchen.—Paul VanSavage, Binghamton, NY

Provided by Taste of Home

Categories     Side Dishes

Total Time 01 hours 15 minutes

Prep Time 45 minutes

Cook Time 30 minutes

Yield 14 servings (3/4 cup each).

Number Of Ingredients 12

1 whole garlic bulb
2 tablespoons olive oil, divided
1 medium butternut squash (about 3-1/2 pounds), cut into 1-inch cubes
2 large sweet red peppers, cut into 1-inch pieces
1 large red onion, cut into wedges
2 medium tomatoes, cut into wedges
1/4 cup dry bread crumbs
3 tablespoons minced fresh parsley
1-1/2 teaspoons minced fresh rosemary or 1/2 teaspoon dried rosemary, crushed
1 teaspoon salt
1/2 teaspoon pepper
1/2 cup grated Parmesan cheese

Steps:

  • Remove papery outer skin from garlic (do not peel or separate cloves). Cut top off of garlic bulb. Brush with 1/2 teaspoon oil. Wrap bulb in heavy-duty foil. Bake at 425° for 30-35 minutes or until softened. Reduce heat to 400°. Cool garlic for 10 minutes. Squeeze softened garlic into a bowl and mash., Meanwhile, in a large skillet, saute squash in 1 tablespoon oil until golden brown; transfer to a large bowl. In the same skillet, saute peppers and onion in remaining oil until crisp-tender. Add to squash., Stir in the tomatoes, garlic, bread crumbs, parsley, rosemary, salt and pepper. Transfer to a greased 13-in. x 9-in. baking dish; sprinkle with cheese. Bake, uncovered, for 30-40 minutes or until squash is tender.

Nutrition Facts : Calories 99 calories, FatContent 3g fat (1g saturated fat), CholesterolContent 3mg cholesterol, SodiumContent 234mg sodium, CarbohydrateContent 17g carbohydrate (5g sugars, FiberContent 4g fiber), ProteinContent 3g protein. Diabetic Exchanges 1 starch

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