nd set aside.
Combine squash, zucchini, onion and bring to a
Melt butter in a large skillet and add olive oil.
Add onion and cook just until tender.
Add wine, yellow squash, zucchini and continue cooking over medium heat, stirring until squash begins to soften.
Cover and continue cooking over low heat until nice and tender (usually about 20-25 minutes). Add roasted red peppers during the last few minutes.
Season to taste.
Place zucchini and onion in well-buttered
ith parchment paper. Arrange squash and zucchini in a single layer on
Heat oil in a large saucepan over high heat and sweat onion and garlic for 2-3 mins, or until tender. Add ground coriander and cumin, stirring, for 1 min, or until fragrant. Add chopped tomatoes, chickpeas, squash, zucchini and coconut milk. Season. Bring to a boil, reduce heat and simmer, covered, for 12-15 mins, or until tender. Add cherry tomatoes and fresh herbs.
Serve curry with steamed rice and pappadums. Garnish with reserved cilantro and mint leaves.
ven to 425\u00b0F. Toss squash, zucchini and 1 tbsp of the
In a large salad bowl, combine the yellow squash, zucchini, celery, onion, and red pepper.
In a jar with a tight-fitting lid, combine the dressing ingredients; shake well.
Drizzle over vegetables and toss to coat well.
Chill overnight to allow for best flavor.
Serve with a slotted spoon.
bsp of the oil, butternut squash, zucchini and potatoes in a bowl
oth long sides.
Toss squash, zucchini, onion and oil together in
utternut squash and zucchini; toss until coated. Place butternut squash and zucchini onto a
Cook and stir yellow summer squash, zucchini, and red onion in hot
Cut squash/zucchini into bite-sized pieces. Cook in boiling water for 3 minutes. Drain. Put squash/zucchini into a 9x13 baking dish. In separate bowl, mix together butter and stuffing. Add remaining ingredients. Spread this mixture on top of squash/zucchini. Bake at 350 degrees for 25 minutes.
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.
Slice one medium yellow squash and one medium zucchini (Will be about 1 1/2 cups of each).
Place squash, zucchini, butter and water into a 12-inch sauce pan with lid or a large pot with lid on medium heat and allow to steam. Stir every 5-10 minutes. (NOTE: Margarine may be substituted for butter to reduce fat.).
Allow to steam until sliced squash and zucchini is soft. Salt to taste.
Other spices, like pepper, chilli powder, etc. may be added for extra flavor.
Arrange squash and zucchini in steamer over 3/4-inch boiling salted water; partially cover and steam for 12 minutes or until tender.
Melt butter and saute onions just until crisp-tender.
Do not brown.
Add squash and zucchini and toss with salt and pepper.
br>Cook and stir zucchini and yellow squash in the reserved grease
Cut squash and zucchini in julienne (small sticks).
Heat butter and oil in a large fry pan or casserole dish.
Add the garlic and cook over medium heat until opaque.
Add the squash, zucchini and basil and cook about 7 minutes or until soft, but be careful not to overcook!
Meanwhile, boil the pasta (linguine) in a large pot until al dente.
Drain and toss with squash mixture. Sprinkle with Parmesan on top.
Wash and cut squash and zucchini into 1/2-inch slices.<
Boil Squash and Zucchini for 3 minutes Remove from heat, add to ice bath to stop cooking process.
For the Dressing.
Combine Onions, Garlic, Orange Zest, Orange Juice,Salt, Pepper and agave into a medium mixing bowl or blender. Mix with Apple Cider Vinegar, Ginger and Oliv Oil. Sit aside.
Drain Squash and Zucchini, then add to your favorite Salad Bowl.
Shave carrot into ribbons.
Combine Spring Mixed Greens.
Toss with Salt, pepper and Vinaigrette. Enjoy.
auce simmers, place the butternut squash in a large, microwave-safe