ZUCCHINI AND SQUASH STIR FRY RECIPES

Name: Zucchini/Yellow Squash Stir Fry
Prep time: 5 min
Cook time: 12 min
Total time: 17 min
Yield: 4 serving(s)
Ingredients: 1 lb small, fresh zucchini; 1 lb small, fresh crookneck yellow squash; 1 large yellow onion; 3 teaspoons margarine; 3 teaspoons water; salt and pepper

ZUCCHINI/YELLOW SQUASH STIR FRY RECIPE - FOOD.COM

Zucchini/Yellow Squash Stir Fry Recipe - Food.com image

A lovely veggie side dish. Wonderful summer squash blends nicely with onion in this quickie stir-fry.

Total Time 17 minutes

Prep Time 5 minutes

Cook Time 12 minutes

Yield 4 serving(s)

Number Of Ingredients 6

Ingredients

1 lb small, fresh zucchini
1 lb small, fresh crookneck yellow squash
1 large yellow onion
3 teaspoons margarine
3 teaspoons water
salt and pepper

Steps:

Rinse zucchini and squash.
Cut into thin slices, discarding stems and bottoms.
Slice onion into thin rings.
Spray a wok or large, covered frying pan with cooking spray.
Melt butter in pan over medium-high heat.
Add zucchini, squash and onion.
Stir-fry for several minutes, until tender-crisp.
Season with salt and pepper, to taste.
Add 3 T water and cover.
Reduce heat and simmer for 6-8 minutes or until mixture meets your criteria for doneness (We like ours slightly soft, others may prefer either crisp or very soft).

Nutrition Facts : Calories 80.9, FatContent 3.3, SaturatedFatContent 0.6, CholesterolContent 0, SodiumContent 48.1, CarbohydrateContent 12.2, FiberContent 3.9, SugarContent 3.6, ProteinContent 2.8

YELLOW SQUASH AND ZUCCHINI STIR FRY RECIPE - FOOD.COM

Yellow Squash and Zucchini Stir Fry Recipe - Food.com image

This is a little mixture I threw together using veggies in the crisper. Turned out darned good! I hope you enjoy it as much as we did! I used pre shredded carrots from a bag which is a HUGE time saver. It is colorful and flavorful.

Total Time 20 minutes

Prep Time 10 minutes

Cook Time 10 minutes

Yield 4 serving(s)

Number Of Ingredients 11

Ingredients

2 medium yellow squash
1 medium zucchini
1/2 cup red bell pepper, cut into chunks
1 1/4 cups shredded carrots
2 tablespoons oil (I use new Enova oil, or vegetable oil)
1 tablespoon chopped fresh cilantro
1 teaspoon minced garlic
1/2 teaspoon minced ginger
soy sauce, to taste
red pepper flakes, to taste
salt, to taste

Steps:

Wash squash and zucchini and cut in half.
Cut each half into about 1/2 inch slices.
Heat oil in a large skillet or wok.
When oil is hot add red pepper.
Cook about 3 minutes.
Add squash, zucchini, garlic, ginger, soy sauce, pepper flakes and salt.
Cook about 4 minutes or more until the squash are ALMOST the texture you prefer over medium high heat.
Add carrots and cook at least 2 minutes more until carrots are how you prefer.
Adjust seasonings and add the cilantro and toss well.
Serve immediately.

Nutrition Facts : Calories 103.9, FatContent 7.2, SaturatedFatContent 1, CholesterolContent 0, SodiumContent 38.1, CarbohydrateContent 9.6, FiberContent 3, SugarContent 4.8, ProteinContent 2.3

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