Best 8 Snap Peas Yellow And Zucchini Squash Recipes

SUMMER SQUASH AND ZUCCHINI SALAD

Steps:

• Thinly slice zucchini, squash, red pepper and onion; place in a large bowl. Add snap peas. In a small bowl, whisk remaining ingredients until blended. Pour over vegetables; toss to coat. Refrigerate, covered, at least 3 hours.

SQUASH AND SNAP PEAS MEDLEY

Steps:

• In a large Dutch oven, heat oil over medium-high heat. Add onion and garlic; cook, stirring constantly, for 2 to 3 minutes. Add squash; cook, stirring frequently, for 4 minutes. Add peas and next 3 ingredients; cook, stirring constantly, for 3 to 4 minutes or until peas are crisp-tender; stir in butter until melted. 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.

SNAP PEAS, YELLOW AND ZUCCHINI SQUASH

Steps:

• Cut squash in 1 inch chunks.
• In lg skillet, melt butter.
• Saute squash, peas and rosemary until vegetables are crisp-tender.
• Sprinkle with salt and pepper.

ZUCCHINI AND SNOW-PEA SALAD

Steps:

• Very thinly slice zucchini with slicer and place in a large sieve set over a bowl. Toss zucchini with 3/4 tsp salt and drain 30 minutes.
• Meanwhile, blanch snow peas in a pot of boiling salted water (2 Tbsp salt for 4 qt water) 1 1/2 minutes. Drain and immediately plunge snow peas into an ice bath to stop cooking. Drain again and pat dry.
• Rinse zucchini under cold running water, then press gently to remove any excess liquid. Pat dry.
• Toast sesame seeds in a dry small skillet over medium heat, shaking skillet occasionally, until golden, about 2 minutes, then cool.
• Stir together remaining ingredients in a large bowl until sugar has dissolved, then toss with vegetables and sesame seeds.

PENNE WITH SUMMER SQUASH, ZUCCHINI AND SUGAR SNAP PEAS

Steps:

• Bring 1/2 gallon of salted water to a boil. Add the penne and cook until al dente, about 7 to 9 minutes. Drain and set aside.
• Meanwhile, bring the chicken stock to a boil in a skillet large enough to hold the vegetables. Add the vegetables to the chicken stock and steam, covered for about 3 to 4 minutes.
• When the vegetables are just tender, add the cooked penne and the olive oil and toss until it is heated through.
• Divide the pasta and vegetables evenly among 4 warmed plates or bowls. Sprinkle with Parmesan cheese and basil.
• Adjust the salt and pepper to taste.

SUMMER SQUASH AND ZUCCHINI SIDE DISH

Steps:

• In a large skillet, saute the yellow squash, zucchini, onion and red pepper in oil for 5 minutes. Add garlic and seasonings; saute 2-3 minutes longer or until vegetables are crisp-tender. Stir in tomato; heat through.

SQUASH AND GREEN BEAN SAUTE SIDE DISH

Steps:

• Cook and stir squash and green beans in a nonstick skillet over medium heat until slightly softened, 2 to 3 minutes. Stir tomatoes, lemon juice, parsley, coriander, salt, and black pepper into squash mixture; cook and stir until tomatoes have softened, 5 to 10 minutes.