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Results 21 - 30 of 58 for sauteed squash
21. SQUASH CASSEROLE
Mix all together. Bake about 35 minutes at 300°F. (Note: Crackers will have enough salt.)
Heat the oil in a ... add the zucchini, squash and eggplant. Saute, stirring frequently, for about ... with basil and parsley and serve. Serves 4.
Coat a large skillet with ... constantly. Add yellow squash and zucchini; cover and cook ... servings (about 55 calories per 3/4 cup serving.)
24. SAUTEED ZUCCHINI
Melt butter in skillet. Add zucchini and chives and saute 4 to 5 minutes until tender crisp. Sprinkle with Parmesan cheese.
Heat heavy skillet over high heat. Add oil and vegetables. Stir constantly for 1 to 2 minutes. Add 2 tablespoons water and lower heat to ...
26. SAUTEED ZUCCHINI
1. Pour oil in wok ... immediately. Makes 4-6 servings. Hint: Other varieties of summer squash or eggplant may be substituted for the zucchini.
Prepare Lime Butter Sauce; reserve. Cook and stir onion and garlic in butter in 4 quart Dutch oven until onion is tender. Stir in ...
In medium skillet, heat butter and oil. Add squash and sauté until tender. Add ... pepper. Serve immediately when spinach is tender. Serves 4 to 6.
Slice zucchini into 1/2 inch ... tight fitting cover, saute onion, stirring until golden, 3 ... over medium heat 10 to 15 minutes or until tender.
30. SPINACH PIE
Mix all ingredients and bake in deep pie dish or quiche dish, well oiled. Bake at 350 degrees for 40 minutes.
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