Best 6 Sauteed Zucchini And Yellow Squash With Mint Recipes

SIMPLE SKILLET ZUCCHINI AND YELLOW SQUASH

Steps:

• In a 10- or 12-inch nonstick skillet, heat the butter and olive oil over medium heat until hot and rippling.
• Add the zucchini and yellow squash in as even a layer as possible (it should sizzle as it hits the skillet) and sprinkle with salt and pepper. Let it sit without stirring or moving for 2-3 minutes so it can get nice and golden. Give it a good stir, add a touch more salt and pepper to taste if needed, and let it continue to cook, stirring only every now and then, until the squash is browning here and there and tender to your liking, about 5-7 more minutes.
• Season with salt and pepper to taste and top with freshly grated Parmesan, if desired. Serve immediately.

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.

SAUTEED ZUCCHINI AND YELLOW SQUASH WITH MINT

Steps:

• Heat half the olive oil in a large skillet over medium-low heat. Cook garlic and onion, stirring, until translucent but not yet softened, about 2 minutes.
• Increase heat to medium-high. Add the remaining oil along with the zucchini, squash, and crushed red pepper. Cook, stirring occasionally, until vegetables are tender and golden brown, about 5 minutes. Remove from heat, stir in the lemon juice, and season with salt and pepper. Transfer to a serving dish, sprinkle the mint on top, and serve immediately.

SAUTEED PARMESAN ZUCCHINI & YELLOW SQUASH

Steps:

• 1. Heat olive oil in 10" sauté pan. Add garlic and cook for a couple of seconds.
• 2. Add onions and cook a couple of seconds.
• 3. Add zucchini and yellow squash.
• 4. Stir and cook until onions are soft and squash is browned.
• 5. Take off the heat and toss in Parmesan cheese. Sprinkle with salt and pepper.
• 6. A great side for grilled chicken.

FARFALLE WITH ZUCCHINI, YELLOW SQUASH AND MINT

Steps:

• Cook the pasta in plenty of boiling, salted water, stirring occasionally, until al dente, or firm to the bite, 10 to 12 minutes. Before draining, ladle out 1/2 cup of the boiling cooking water and reserve.
• Meanwhile, heat the oil in a large skillet over medium heat. Add the scallion and garlic; cook, stirring, for 2 minutes. Add the zucchini and yellow squash and cook, stirring, over medium-low heat just until wilted, about 3 minutes.
• Toss the pasta with the zucchini mixture and stir in the basil, mint, reserved cooking water and 1 tablespoon of the cheese. Spoon onto plates, and serve with a light sprinkling of cheese over each serving.

SAUTEED ZUCCHINI AND YELLOW SQUASH

Steps:

• Heat a large skillet or frying pan and olive oil over medium high heat. Add garlic, zucchini, and yellow squash.
• Season with salt and pepper, toss to combine. Continue to cook over medium high heat, stirring frequently, until the zucchini and squash reach your desired level of tenderness.
• Once done, remove the zucchini and squash from heat and squeeze the lemon juice over. Sprinkle Parmesan cheese, then stir until well coated.
• Serve immediately.