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Results 11 - 20 of 96 for frozen zucchini squash
Thaw shrimp, if frozen. Set aside. Diagonally cut summer squash into 1 inch slices. In ... tomatoes. Makes 4 servings. 242 calories per serving.
Note: you can use any vegetables you want and omit those you don't like!!! Cook linguine al dente and cool in ice water. Drain thoroughly ...
Trim ends off squash; cut squash in half ... parsley, 1 clove minced garlic, 1 teaspoon dry basil, 1/2 teaspoon oregano. Salt and pepper to taste.
Clean and cut all vegetables to bite size. Place potatoes, carrots and celery on bottom of large deep baking pan. Add remaining vegetables ...
Saute all vegetables lightly in melted butter. Cover tightly for 10 to 12 minutes and stir occasionally. Sprinkle with seasoning salt, ...
Boil squash and zucchini; drain water. Sauté onion ... Spread bread crumbs over top and sprinkle paprika. Bake at 350°F for 30 minutes.
In a 5 or 6-quart ... Add cauliflower, broccoli, squash, spinach, corn, peas, tomatoes, ... fresh, because the rainbow colors are most brilliant.
18. RATATOULE
Saute garlic in oil. Add ... 15 minutes. Add frozen beans with a cup of water. Cook, covered until vegetables are tender, about 10 to 15 minutes.
19. COUS COUS
In large saucepan, cook first four ingredients in oil and water, until it starts to soften, stirring occasionally. Add tomatoes, turmeric, ...
Heat oil in large skillet ... Add tomatoes, yellow squash, zucchini, corn, oregano and thyme. ... cheese, if desired, and parsley before serving.
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