Best 9 Sauteed Yellow Squash Zucchini And Roasted Red Peppers Recipes
## Roasted Red Peppers Add a Sweet Pop to Sautéed Yellow Squash and Zucchini
Craving a simple yet flavorful side dish? Look no further than this vibrant sautéed yellow squash, zucchini, and roasted red peppers. This colorful trio comes together quickly in one pan, making it a perfect choice for busy weeknights. The natural sweetness of the roasted red peppers complements the slightly bitter notes of the squash and zucchini, while a touch of garlic and herbs adds a savory depth of flavor. Best of all, this dish is incredibly versatile and can be served alongside roasted chicken or fish, folded into pasta or rice, or even enjoyed as a light vegetarian main course.
**Three Easy Sautéed Squash and Zucchini Recipes:**
1. **Classic Sautéed Squash and Zucchini:** This basic recipe is a great starting point for those new to sautéing. Simply heat some olive oil in a pan, add the squash and zucchini, and cook until tender. Season with salt and pepper to taste, and serve immediately.
2. **Sautéed Squash and Zucchini with Roasted Red Peppers:** This recipe takes the classic dish up a notch with the addition of roasted red peppers. The sweetness of the peppers pairs perfectly with the squash and zucchini, and the red color adds a pop of vibrancy to the dish.
3. **Sautéed Squash and Zucchini with Herbs:** For a more flavorful dish, try adding some fresh herbs to the mix. Parsley, thyme, and basil are all excellent choices. You can also add a pinch of red pepper flakes for a bit of heat.
No matter which recipe you choose, you're sure to enjoy this delicious and healthy side dish. So next time you're looking for a quick and easy way to add some vegetables to your meal, give sautéed squash and zucchini a try.
SAUTEED YELLOW SQUASH, ZUCCHINI AND ROASTED RED PEPPERS
Make and share this Sauteed Yellow Squash, Zucchini and Roasted Red Peppers recipe from Food.com.
Provided by Papa D 1946-2012
Categories Onions
Time 35m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- 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.
YELLOW SQUASH AND PEPPERS
Anna Stodolak sends her quick veggie side dish that's sure to perk up any dinner. Anna uses fresh yellow squash and peppers from her Volant, Pennsylvania garden.
Provided by Taste of Home
Categories Side Dishes
Time 20m
Yield 4 servings.
Number Of Ingredients 8
Steps:
- In a large skillet, saute the squash, onion and peppers in oil for 4-5 minutes or until crisp-tender. Add the remaining ingredients. Reduce heat to medium. , Cook, uncovered, for 3-4 minutes or until vegetables are tender, stirring occasionally. Serve with a slotted spoon.
Nutrition Facts : Calories 62 calories, Fat 4g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 151mg sodium, Carbohydrate 7g carbohydrate (4g sugars, Fiber 3g fiber), Protein 1g protein. Diabetic Exchanges
SAUTEED SQUASH MEDLEY
"This recipe never lasts long on our table. I usually serve it with an Italian-style entree." We think it's a great partner for most any main dish! Kay Ayotte - Albion, Michigan
Provided by Taste of Home
Categories Side Dishes
Time 25m
Yield 6 servings.
Number Of Ingredients 9
Steps:
- In a large skillet, saute the squash, zucchini, mushrooms, onion and red pepper in butter for 8-10 minutes or until tender. Stir in garlic salt and pepper; sprinkle with cheese.
Nutrition Facts : Calories 91 calories, Fat 6g fat (4g saturated fat), Cholesterol 16mg cholesterol, Sodium 285mg sodium, Carbohydrate 6g carbohydrate (4g sugars, Fiber 2g fiber), Protein 4g protein. Diabetic Exchanges
SAUTEED ZUCCHINI AND ROASTED RED PEPPERS
This is really easy to add other vegetables to, like broccoli or green beans, and is a super-easy side dish.
Provided by mplsgirl
Categories Vegetable
Time 7m
Yield 2 serving(s)
Number Of Ingredients 3
Steps:
- Slice the red peppers into strips.
- Pour the oil into a skillet and heat over med-high heat.
- Add zucchini and sauté until tender, about 4 minutes.
- Add lemon juice and red pepper strips and sauté 1-2 more minutes.
Nutrition Facts : Calories 24.8, Fat 0.2, Sodium 12, Carbohydrate 6, Fiber 1.4, Sugar 2.6, Protein 1.5
SAUTéED SUMMER SQUASH WITH RED PEPPER AND ONION
This is the time of year when, no matter what part of the country you live in, tables at farmers' markets are piled high with summer squash, mounds of it: yellow, light green and dark, round and long. This is a vegetable that expresses itself well in a wide range of dishes; just about every cuisine in the world knows how to show it off. It's an excellent low-calorie food, with only 19 calories per cup of raw squash. This dish is great on its own as a side dish, but it can also be incorporated into many other recipes.
Provided by Martha Rose Shulman
Time 20m
Yield Serves 6 to 8
Number Of Ingredients 7
Steps:
- Heat the olive oil in a large, heavy skillet over medium heat and add the onion. Cook, stirring often, until tender, 5 to 8 minutes, and add the garlic, summer squash, red pepper, and about 3/4 teaspoon salt. Turn the heat to medium-high and cook, stirring, until the squash is translucent and the red pepper tender, about 10 minutes. Add freshly ground pepper, taste and adjust salt. Stir in the parsley and remove from the heat. Serve as a side dish, or use as a filling for a vegetable tart, gratin, or frittata.
Nutrition Facts : @context http, Calories 51, UnsaturatedFat 3 grams, Carbohydrate 5 grams, Fat 4 grams, Fiber 1 gram, Protein 1 gram, SaturatedFat 1 gram, Sodium 248 milligrams, Sugar 3 grams
SAUTéED YELLOW SQUASH AND ZUCCHINI
Steps:
- Heat the oil and butter in a large skillet over medium heat. Add the onions and cook, stirring occasionally, until just softened, about 5 minutes. Add the garlic and cook, stirring occasionally, for 1 minute. Add the zucchini, squash, Italian seasoning and a generous pinch of salt. Cook, stirring occasionally, until the zucchini and squash are tender and beginning to brown in some spots, about 10 minutes. Season with salt and pepper. Serve warm.
YELLOW SQUASH AND RED PEPPER SAUTE
This is my favorite way to have yellow squash. I have to fight my husband for it because he loves it, too. I am estimating all the amounts. I usually just toss mine together with whatever amounts of squash and red pepper I have. I love the bright red and yellow colors dancing in the pan! Sometimes I sprinkle a little balsamic vinegar at the end and let it caramelize on the squash....not as beautiful a color but quite tasty.
Provided by Kitchen Witch Steph
Categories Peppers
Time 15m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Heat a skillet to medium high and add olive oil.
- Add squash, onions, and red pepper.
- Season to your liking. Salt and pepper now with fresh asil at the end if you wish.
- Saute until lightly browned and tender crisp.
- Sprinkle with basil chiffonade and serve.
SAUTEED YELLOW SQUASH
Provided by Rachael Ray : Food Network
Categories side-dish
Time 24m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Preheat skillet over medium high heat. Add oil, then butter. When butter melts, add red peppers and squash. Saute 12 to 14 minutes until squash is tender. Add salt, pepper and parsley. Add chives or scallions if you would like a layer of light onion flavor on the dish as well.
ROASTED RED BELL PEPPER ZUCCHINI & YELLOW SQUASH
Make and share this Roasted Red Bell Pepper Zucchini & Yellow Squash recipe from Food.com.
Provided by southern chef in lo
Categories Peppers
Time 25m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Combine the first 4 ingredients in a large bowl. Drizzle with the oil and sprinkle with the salt and pepper; toss well.
- Place in ungreased 15 x 10-inch jelly roll pan and bake uncovered for 10 to 20 minutes.
- Remove the vegetables from oven and toss with the vinegar, pine nuts, and basil; serve at once.
Tips:
- Choose fresh, firm yellow squash and zucchini for the best flavor and texture.
- Cut the vegetables into uniform pieces so that they cook evenly.
- Use a large skillet or wok to ensure that the vegetables have enough space to cook properly and not steam.
- Heat the oil over medium-high heat before adding the vegetables to prevent them from sticking.
- Cook the vegetables until they are tender-crisp, about 5-7 minutes.
- Add roasted red peppers, garlic, and herbs towards the end of cooking to preserve their flavor and color.
- Season the vegetables with salt and pepper to taste.
- Serve the sautéed yellow squash, zucchini, and roasted red peppers immediately as a side dish or main course.
Conclusion:
This sautéed yellow squash, zucchini, and roasted red peppers recipe is a quick, easy, and delicious way to enjoy these summer vegetables. The dish is packed with flavor and nutrients, and it can be served as a side dish or main course. With its vibrant colors and fresh taste, this recipe is sure to be a hit at your next gathering. Try it today and experience the goodness of summer vegetables!
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