Yellow Squash and Zucchini Delight Recipe - Allrecipes.com
Yellow Squash and Zucchini Delight Recipe
  • READY IN 40 mins

Yellow Squash and Zucchini Delight

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"You don't have to be a fan of squash to love this recipe!"

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
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Directions

  1. In a large pot place zucchini, yellow squash, cabbage and onion. Pour broth over vegetables and bring to a boil over medium heat. Reduce heat to low, cover and simmer for 20 to 30 minutes.
Kitchen-Friendly View
  • PREP 15 mins
  • COOK 25 mins
  • READY IN 40 mins
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Reviews More Reviews

Most Helpful Positive Review
May 07, 2009

Creole seasoning, 2 garlic cloves, & LOTS of pepper made this wonderful. Couldn't get enough!

 
Most Helpful Critical Review
Oct 18, 2003

this was OK - not very flavorful, even when adding salt. Had to add some butter, but still not fantastic.

 
Aug 19, 2009

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.

 
Jan 29, 2007

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!

 
Sep 16, 2005

So easy and good. We enjoyed this very much. Thanks

 
Dec 29, 2010

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.

 
Jun 24, 2008

Bland even after adding a bit of olive oil, basil, oregano and salt. Palatable only because I like squash and zucchini so much.

 
Feb 17, 2011

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.

 

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Nutrition

  • Calories
  • 63 kcal
  • 3%
  • Carbohydrates
  • 12.3 g
  • 4%
  • Cholesterol
  • 0 mg
  • 0%
  • Fat
  • 0.3 g
  • < 1%
  • Fiber
  • 3.4 g
  • 14%
  • Protein
  • 4.8 g
  • 10%
  • Sodium
  • 174 mg
  • 7%

* Percent Daily Values are based on a 2,000 calorie diet.

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