SAUTEED SQUASH AND TOMATOES RECIPES

Name: Sauteed Yellow Squash and Tomatoes
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4-6 serving(s)
Ingredients: 1 lb summer squash or 1 lb zucchini; 1/4 cup butter or 1/4 cup margarine; 1 cup onion, thinly sliced; 1 teaspoon salt; 1 dash pepper; 1/2 teaspoon sweet basil; 1 (8 ounce) can stewed tomatoes

SAUTEED YELLOW SQUASH AND TOMATOES RECIPE - FOOD.COM

Sauteed Yellow Squash and Tomatoes Recipe - Food.com image

Make and share this Sauteed Yellow Squash and Tomatoes recipe from Food.com.

Total Time 30 minutes

Prep Time 10 minutes

Cook Time 20 minutes

Yield 4-6 serving(s)

Number Of Ingredients 7

Ingredients

1 lb summer squash or 1 lb zucchini
1/4 cup butter or 1/4 cup margarine
1 cup onion, thinly sliced
1 teaspoon salt
1 dash pepper
1/2 teaspoon sweet basil
1 (8 ounce) can stewed tomatoes

Steps:

Without peeling, slice squash in 1/2" diagonal slices.
In medium sized skillet, melt butter or margarine and saute onions until golden.
Add squash and remaining ingredients, toss to combine.
cover and cook 10 - 15 minutes over medium heat until tender.

Nutrition Facts : Calories 152.6, FatContent 11.9, SaturatedFatContent 7.4, CholesterolContent 30.5, SodiumContent 801.8, CarbohydrateContent 11.7, FiberContent 2.4, SugarContent 6.9, ProteinContent 2.4

SAUTEED SQUASH AND TOMATOES RECIPE - FOOD.COM

Sauteed Squash and Tomatoes Recipe - Food.com image

Make and share this Sauteed Squash and Tomatoes recipe from Food.com.

Total Time 50 minutes

Prep Time 15 minutes

Cook Time 35 minutes

Yield 8 serving(s)

Number Of Ingredients 13

Ingredients

3 slices bacon, thick hickory-smoked
1 cup sweet onion, chopped
3 garlic cloves, minced
1 tablespoon fresh thyme, chopped
1 teaspoon fresh oregano, chopped
1 bay leaf
4 cups zucchini, sliced
4 cups yellow squash, sliced
2 cups cherry tomatoes, halved
2 tablespoons butter
1 tablespoon red wine vinegar
salt & freshly ground black pepper
bay leaf

Steps:

Sauté bacon in a large skillet over medium-high heat 8 minutes or until crisp; remove bacon, and drain on paper towels, reserving 2 tablespoons drippings in skillet.
Sauté onion and next 4 ingredients in hot drippings 4 minutes or until onion is tender. Add zucchini and yellow squash; cook, stirring often, 10 minutes.
Stir in tomatoes, and cook, stirring occasionally, 10 minutes.
Remove from heat, and stir in butter and vinegar. Season with salt and pepper to taste. Garnish, if desired.

Nutrition Facts : Calories 77.9, FatContent 4.7, SaturatedFatContent 2.4, CholesterolContent 9.7, SodiumContent 63.3, CarbohydrateContent 7.8, FiberContent 2.2, SugarContent 5, ProteinContent 2.5

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