Best 8 Squash And Zucchini With Peppers And Onions Recipes

SQUASH AND ZUCCHINI WITH PEPPERS AND ONIONS

Steps:

• 1. i use an electric skillet but if you don't have then use the largest skillet you have then but you have an electric skillet set the temp on it to 350 but you are using your stove top med high heat will do .
• 2. while your skillet is heating . slice your sqaush , your zucchini , onion and pepper . add to your pan your butter and let it melt b4 you throw all your veggies in
• 3. after you add your veggies to the melted butter add your seasonings i really don't measure my garlic or onion powder i do it to taste the same with the salt and pepper .
• 4. once your veggies start to cook add your olive oil you may add more olive oil if needed cook until the veggies are nice and tender and serve while still warm. depending on how thick u cut your sqaush and zucchini will depend on your cooking time so it make take up to 30 mins or a lil more ..... enjoy! *also it will cook faster in an electric skillet then on your stove top*

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.

ZUCCHINI, SQUASH, ONION & CHEESE CASSEROLE RECIPE - (4.1/5)

Steps:

• Heat olive oil in a large pan over medium heat, add garlic and onion and saute up, stirring occasionally (careful not to burn the garlic) until softened about 6 to 8 minutes. Add zucchini and squash to the same pan and continue cooking, stirring occasionally until softened, about 12 minutes. Add fresh grated nutmeg, pinch of salt and pepper and stir in well. Remove from heat and place contents of the pan into a large bowl to let cool slightly. Preheat oven to 375°F. Stir in your 2 1/2 cups cheese and 1/3 cup panko until well combined. Add contents of bowl to a glass casserole dish (8x8) At this point taste test for salt and pepper - add some only if needed. sprinkle the top with the remaining panko and Parmesan cheese. Drizzle with just a touch of olive oil. Place in the oven and bake about 10 minutes or until is gets bubbly around the edges. Turn on broiler and broil (keeping a close eye) an additional 3 to 4 minutes until slightly browned on top. Remove from the oven and let sit about 10 minutes before serving. Garnish with fresh chopped Italian parsley and enjoy

SAUTEED YELLOW SQUASH, ZUCCHINI AND ROASTED RED PEPPERS

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.

SQUASH AND ZUCCHINI WITH HOT PEPPERS AND HERBS

Steps:

• Trim and cut the yellow squash and zucchini into 1/4-inch slices. Cut the tomatoes into 1-inch cubes.
• Heat the oil in a large skillet and add the zucchini and yellow squash. Cook over high heat, stirring gently, until cooked but still firm, about 5 minutes. Add the onions, garlic and jalapeno peppers and toss to blend.
• Add the thyme, bay leaf, tomatoes, salt and pepper. Stir to blend and cook, tossing and turning, about 5 minutes. Add the basil and stir. Remove the bay leaf and serve hot.

GRILLED ZUCCHINI, ONIONS, AND RED PEPPERS

Steps:

• Trim the ends off the zucchini. Cut them in half lengthwise and then cut them into quarters.
• Trim, core, and stem the red bell peppers. Cut them into four equal parts from top down.
• Peel the onion and lay it on its side. Cut it inot 1/4 to 1/2 inch circles, being careful to keep the concentric layers in place.
• Place the zucchini, onions, and bell peppers in a shallow baking sheet. Combine the olive oil and balsamic vinegar and drizzle over the vegetables. Sprinkle the chopped garlic, basil, and oregano over the top. Add the Cavendar's Greek Seasoning to taste.
• Place the vegetables on a hot grill with tongs. (If you'd like you can use a grilling basket to keep from losing any of the vegetables through the grill!).
• Cook on both sides for 2 to 3 minutes (or until they are marked) over a medium hot grill. Brush the vegetables with any remaining oil/vinegar mix when you turn them.
• Serve hot or cold!

SAUTéED SUMMER SQUASH WITH RED PEPPER AND ONION

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.

SAUTEED SQUASH MEDLEY

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.