Recipes in the ‘yellow squash’ Category

Seared Mushrooms and Zucchini Tacos

Friday, October 2nd, 2009

1 lb. sliced mushrooms (white or brown), divided
2 medium zucchini or yellow squash, diced (about 2 cups)
2 cloves garlic, finely chopped
½ cup hot salsa, divided
8 corn tortillas

  1. Heat an oiled skillet, preferably iron, over med. high heat.
  2. Add half the mushrooms and sprinkle with salt and pepper. Cook, without stirring, for 5 min., until golden brown on the side, about 5 min.
  3. Remove the mushrooms, and repeat the process with the remaining half. Return the cooked mushrooms to the pan, add the zucchini and garlic, and cook, stirring occasionally, until squash is just tender, about 2 min. Stir in half the salsa.
  4. Stack the corn tortillas on a microwave-safe plate, cover with a paper towel and heat in the microwave for 30 sec., or until warm.
  5. Serve the tortillas, filling and remaining salsa separately and let everyone assemble their own tacos.

Chicken Primavera

Sunday, December 7th, 2008

1 1/2lbs. boneless, skinless chicken breast
1/4 tsp. salt
1/4 tsp. pepper
2 tbs. EVOO
7-8 sprigs fresh Italian parsley (rinsed)
1 tsp. Italian seasoning
1/2 cup dry white wine
2 med. yellow squash
1 med. zucchini
1 cup fresh green beans
3 fresh garlic cloves
1 cup matchstick carrots
1 cup pre-diced onions
1 (14.5oz) can diced fire -roasted tomatoes (undrained)

  1. Preheat large saute apn on med-high 2-3 min. Season chicken with salt and pepper on plate. Wash hands. Place 1 tbs. oil in pan, swirl to coat.
  2. Add chicken to pan, cook 2-3 min. on each side or until browned. While chicken cooks, chop parsley coarsely.
  3. Add parsley, 1/2 tsp. of the Italian seasoning  and wine to chicken. Reduce heat to med-low; cover and simmer 6-8 min. or until internal temp. reaches 165 degrees F.
  4. Meanwhile, cut squash and zucchini in half lengthwise; then cut into 1/4-in-thick slices. Trim ends of green beans and discard; but beans into 2-in.-long lengths. Chop garlic coarsely.
  5. Remove chicken from pan and set aside. Add remaining 1 tbs. oil and 1/2 tsp. Italian seasoning along with garlic, to pan; cook 1 min. Stir in remaining ingredients (except tomatoes); cook 5-7 min., stirring often, or until vegetables begin to soften.
  6. Stir in tomatoes; cook 4-5 min. more or until vegetables are desired tenderness.
  7. Transfer vegetables to serving dish. Slice chicken, arrange over vegetables, and serve with pasta.