Recipe by KINGSLADY
"You don't have to be a fan of squash to love this recipe!"
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yellow squash, sliced
1/2 small head
1 (14.5 ounce) can
fat-free chicken broth
Creole seasoning, 2 garlic cloves, & LOTS of pepper made this wonderful. Couldn't get enough!
this was OK - not very flavorful, even when adding salt. Had to add some butter, but still not fantastic.
I followed pettit04's advice...kind of. I added lots of pepper and some Lawry's seasoned salt. It was wonderful! I'm not a big cabbage fan, but found the flavor mellowed when combined with the zucchini, squash and onion.
I started by cooking the onions with some mushrooms and garlic in butter. Once the onions turned translucent, I added some white wine (just enough to cover the bottom of the pan) and stirred until it was all evaporated. I then added the stock and zucchini and squash, seasoned with salt and pepper. I skipped on using cabbage. I covered, stirring occasionally, for about 20 minutes. Turned out GREAT! Everyone loved it.
I liked it - I am a vegetarian and so any meals with veggies if good to me. I did not use chicken broth though, instead I use butter. I also place this meal on egg noodles. Thank you!
So easy and good. We enjoyed this very much. Thanks
Bland even after adding a bit of olive oil, basil, oregano and salt. Palatable only because I like squash and zucchini so much.
We like a little spice in our food so I added a bit of crushed red pepper, which I have always used in cabbage. Also a sprinkle of Parmesan cheese after you get it to the plate is tasty. I really liked it & it's much healthier than my good ol' fried squash.
* Percent Daily Values are based on a 2,000 calorie diet.
Yellow Squash and Zucchini Delight
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 3
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