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Summer squash recipes2/3/2024 Reheating cooked zucchini and squash without them becoming soggy can be tricky. Sauteed squash and zucchini are best served immediately, but leftovers will last for 2 to 3 days in the fridge. Keep the fresh-sliced rounds in a bag or glass container in the crisper drawer of your fridge and saute immediately before mealtime. You can wash and slice the squash up to 3 days before using it. Instead of a side, add the sauteed squash to minimal ingredients meals, like Spaghetti Aglio e Olio, Lemon Pasta, risotto, or quinoa. Make this side a part of your summer meal rotation by pairing it with all of your grilled favorites, like: Cook undisturbed for 2 to 3 minutes per side. Want to make this oil free? You can heat a splash of water or broth in the skillet to prevent the squash from sticking.Thin-skinned winter squash varieties work too, like delicata squash or honey nut! Make this with other types of summer squash, like pattypan, zephyr, or round zucchini.Swap the Italian seasoning for taco seasoning, and garnish with cilantro and crumbled cotija cheese.As soon as the garlic becomes fragrant, deglaze the skillet with white wine to add a tart, bright, and fruity element.After coating the squash with the melted butter mixture, sprinkle with freshly grated parmesan cheese, parsley, and/or lemon zest.Make a sauteed vegetable medley by adding sauteed mushrooms and onions. ![]() Here are some of the many ways you can customize this simple side: This sauteed zucchini recipe moves quickly and burns easily if left unattended. Leave space in between each squash round and lay them in an even layer in the pan.If you don’t hear a sizzle, it’s not hot enough. Make sure the olive oil and skillet are hot before adding the squash.Sprinkle salt and pepper on top, and enjoy! □ Tips and tricks To finish, transfer the sauteed yellow squash and zucchini back into the skillet and toss gently to coat the pieces in the Italian garlic butter. Add the garlic and Italian seasonings and saute until fragrant. Set it aside when done.Īgain, return to the skillet, but this time melt the butter. Next, add the sliced zucchini, repeating the process you used for the yellow squash. Transfer the sauteed yellow squash to a plate.Īdd more oil to the already hot skillet. Flip and cook on the opposite side until tender. Once it’s hot, place the slices of yellow squash in an even layer and cook, undisturbed, until golden brown. Heat the oil in a large, heavy-bottomed skillet. □ How to make sauteed zucchini and squash The rest of the ingredients infuse fat and flavor into every bite of sauteed squash: ![]() When shopping, look for squash/zucchini that has a dry stem, feels firm to the touch, and has no soft spots or blemishes. Both come into season and are harvested throughout summer. The only significant difference is that zucchini is dark green and yellow squash is, well, yellow! □ Ingredients neededįresh yellow squash and zucchini are the stars of this recipe. As for flavor, both are mild with a pleasant earthy sweetness. Texturally, zucchini and yellow squash are practically identical. They’re both grouped into the “summer squash” category and can often be used interchangeably because they’re so similar. Zucchini and yellow squash are two of the nearly 100 different types of squash. ![]() Talk about a great summer side dish! □ Zucchini vs. To finish, the squash is coated in savory and Italian-flavored garlic butter. Sliced yellow squash and zucchini are browned in a hot skillet, creating a lightly caramelized golden crust on the outside with a succulent, tender middle. This Sauteed Zucchini and Squash recipe is an easy side dish you can serve next to almost anything. However, if you’re looking for a simple vegetarian side dish, sauteing zucchini with yellow squash is as quick and easy as it gets. If you’re looking for new ways to use an abundance of summer zucchini, you can’t go wrong with zucchini pizza boats, zucchini lasagna, and classic zucchini bread.
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