Heat the olive oil in a 6-quart (or larger) soup pot over high heat.
Add the onions, carrots, celery, and the parsley bundle, and cook for 2 minutes, stirring frequently.
Add the garlic and mushrooms, and cook for 3 minutes.
Add the broth, salt, and pepper.
Cover the pot and bring to a boil. Remove the cover, reduce the heat to medium-low, and simmer for 12 minutes.
Add the broccoli, zucchini, yellow squash, and spinach to the soup. Simmer for 15 minutes.
e onion and season with salt, and pepper. Add the yellow squash and saute until
Clean whole yellow squash and cook in boiling, salted water for about 3 to 4 minutes, just until rawness is gone.
Cool.
Cut in half lengthwise and scoop out seeds and leave shells intact. When squash are cooked and ready as shells, mix spinach, Parmesan cheese, egg, thyme, garlic salt, bread crumbs, onions, butter, hot sauce, salt and pepper.
Stuff shells.
Bake at 325\u00b0 for 30 minutes and serve.
arge skillet, heat the butter and oil together over medium high
Thinly slice onions and bell pepper and saute in butter and 1 T Dales seasoning about 5 min or until carmel color. Add thinly sliced zucchini and yellow squash and additional 1 T Dales seasoning. Add cracked pepper to taste. Saute until tender.
at. Stir in garlic and ginger; cook and stir until fragrant, about
Heat the oil and garlic over medium heat.
Saute the squash, onion and parsley together till the squash and onion are just beginning to soften (about 8 minutes).
Add in the spinach.
Sprinkle in the Morton Nature Seasoning.
Continue to cook till the spinach is wilted (about another 4 minutes).
Steam sweet potatoes, snow peas, yellow squash and new potatoes over boiling water (to which the 1 ounce lemon juice has been added) until tender, about 12 to 15 minutes.
While steaming veggies, combine ingredients for dressing in a large bowl.
Toss steamed veggies with dressing.
Serve either warm or slightly chilled.
ixture to spinach along with salt, pepper, nutmeg, and cream and stir to
anwhile, cook the onion and thyme on a medium-low
Cook squash and onions in boiling water until tender.
Combine cream of chicken soup and sour cream.
Stir in carrots.
Fold in drained yellow squash and onions.
Combine stuffing mix with butter.
Spread half of the stuffing mix in a square casserole dish (12 x 7-inch).
Spoon vegetable mixture over this and then top with the remaining stuffing mix.
Bake at 350\u00b0 for 25 minutes.
Wash all squash and scrub clean.
Dice yellow squash and zucchini; boil in salted water until barley tender.
Drain and set aside.
ven to warm.
Place yellow squash and zucchini in a colander in
ver medium heat, and cook the onion and garlic until the onion
br>Brush zucchini and yellow squash with 1 tablespoon oil and season with 1
drain on paper towels; Crumble and set aside.
Add onion
Preheat grill for medium heat and lightly oil the grate.
Place yellow squash and zucchini on a square of aluminum foil; sprinkle with lemon zest, lemon juice, and butter. Season with salt, black pepper, and cayenne pepper. Wrap the aluminum foil over the vegetables.
Cook vegetables on the preheated grill until tender, about 30 minutes.
Peel and mince garlic.
Wash zucchini and yellow squash and pat dry. Cut into 1/4-inch thick slices.
In a large pot place zucchini, yellow squash, cabbage and onion. Pour broth over vegetables and bring to a boil over medium heat. Reduce heat to low, cover and simmer for 20 to 30 minutes.
ven to 350 degrees. Boil yellow squash and zucchini 5 minutes or until