Italian Summer Squash
"A delicious way to use zucchini and yellow squash. You can adjust the seasonings to your own taste, and add salt and pepper, if desired. Be sure to use younger, 5 to 7 inch squash."
- Ready In:
- 20mins
- Ingredients:
- 8
- Serves:
-
4
ingredients
- 3 green zucchini
- 3 yellow squash
- 1 large onion, quartered and sliced
- 3 garlic cloves, minced
- 1 teaspoon italian seasoning
- 1 teaspoon basil (or fresh to taste)
- 1⁄4 cup grated parmesan cheese or 1/4 cup romano cheese
- 2 tablespoons margarine or 2 tablespoons butter
directions
- Sautee garlic and onions in butter, until tender.
- Wash and scrub squash. Slice into 1 inch coins. Place in pan with onions and garlic.
- Cover and cook over medium heat 5 minutes.
- Stir, and add spices. Cover and cook 3 to 5 minutes more. Do not overcook.
- Squash should be a little firm. Remove to bowl, sprinkle with cheese.
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Reviews
-
A meal in itself! Delicious. We had this last night along with some fresh lima beans and baked tomatoes. I made no changes to the ingredients and amounts, but did alter the prep slightly: I sliced the vegetables thinner (1/4") and did not cover the pan, allowing the juices to evaporate somewhat. I upped the heat a bit, which caramelized everything nicely. A true winner! -
I really liked this recipe, I'm always trying to find ways to get my little guy to eat veggies. He loved it. I did this recipe on the girll. I have one of those grillers for veggies so they don't fall thru the BBQ grill. I used the same ingrdients but I put olive oil with the mix so the veggies wouldn't stick. Thanks!! -
I added a little more garlic and some seasoning salt, but otherwise followed the recipe. The cheese makes a wonderful addition. -
I have a confession to make. I don't really like summer squash - I just keep buying it because it's always on sale at my grocery store. So, I offer my congratulations: this is the only squash recipe I have ever really enjoyed. So thank you! My adjustments were slight - the only important change was that I sliced my squash into 1/8 of an inch slices, since I prefer them that way. But thanks for a recipe that will keep me from suffering through my squash impulse-buys in the future!
RECIPE SUBMITTED BY
Always in the kitch
Milwaukee, Wisconsin
After being Milwaukee, Wi. residents all of our lives, my husband and I retired to the Lake of the Ozark area in central Missouri, two years ago. The "Lake" as everyone in Missouri calls it, is located in the heart of the Missouri Ozarks. The area is just beautiful, and the people are so friendly. We have made so many new friends, and they have welcomed us into their lives. Even a trip to Walmart, brings smiles from everyone. Every day we take in a lake sunset, or look at the beauty around us, and are so happy we made the move. The winters are so much milder than the harsh ones, we left behind in Wisoonsin. Though, we have had to learn to deal with black ice. Spring comes early and is just beautiful. We still run away to Northern Wisconsin for the cooler summers, and quiet northwoods, as tourism here during the summer months, can put as many as 50,000 boats a weekend on our 92 mile long lake, and northern Wisconsin is peaceful and beautiful.
I really miss having a garden, but it is almost impossible, as we are gone for the summer, and the ground here is all bedrock. I try to put some things in up north, but the growing season, sometimes shuts me down as early as mid August, in northern Wisconsin.
We do miss the good Wisconsin fish fries, and the better quality of beef, available in the stores. You can find Amana and Black Angus beef in most stores, but it doesn't even compare to the plain old choice beef we got back home. One butcher, told me there are different grades of Angus. Makes you need to re-think your cooking. People here, will have a really dry piece of meat, and say its great.
The entire area is very big on BBQ foods, and some are outstanding, but some of the other local fare, just isn't up to Midwest standards. We miss some of the good Italian and German places back home, and a really good, thick, juicy steak, but we easily trade that away, for having the chance to live in such a wonderful area.
I still love the Old Red Betty Crocker cookbook, and Taste of Home Magazine, but have to admit, that since I joined Recipezaar years back, most of my new favorites come from there. There are some great chefs on this site, and sometimes, I read a review, where someone will try a recipe, and completely change it, and then complain, that the recipe was not right, and give it a low rating. This is a pet peeve. If you make it the way it was printed, and don't like it, okay, that is understandable, but if you change it, don't blame the chef.
My biggest fear is that Recipezaar will disappear one day, and all of my favorites will be gone.
