SQUASH ZUCCHINI RECIPES FOR WEIGHT LOSS

Squash zucchini recipes are made from summer squash, also called courgette. It is a very nutritious vegetable. Zucchini can grow up to 3.2 feet and more. It is rich in so many nutrients such as vitamins, minerals, calcium, zinc, and iron. When you eat squash zucchini recipes, you take in many antioxidants to prevent the body from damage by free radicals. These antioxidants are good for the eyes, heart, and skin. It protects against cancer and helps food to digest at the due time. Suppose you are worried about how it would help you lose weight. It contains fiber that would help your food to move fast, thereby reducing constipation.

Zucchini squash is perfect for grilling, sauntering, and baking. Squash comes in different types; they are brightly colored like fruit but taste mild. You can eat it as a fruit or vegetable. Squash zucchini is quite interesting and super tasty. It is also weight loss friendly because it contains a lot of water which aids digestion. Variety of these squash zucchini recipes below

Squash Zucchini Recipes

1.    Skillet Zucchini and Yellow Squash

This skillet zucchini and yellow squash is a very easy and delicious recipe. It takes only 20 minutes to prepare.

Preparation time: 10 minutes

Cook time: 10 minutes

Total time: 20 minutes

Serves: 6

Ingredients

• 2 small zucchini
• ½ tablespoon of butter
• Salt and pepper to taste
• 2 small yellow crookneck squash, trim ends
• ½ tablespoon of olive oil
• Freshly grated parmesan cheese

Preparation

1. In a nonstick skillet, place butter and olive oil in medium heat until it is hot.
2. Next, add zucchini and yellow squash in an even layer. Sprinkle salt and pepper, let it sit for 3 minutes without stirring.
3. Then, stir and add salt and pepper to taste. Squash should be browned and tender in 7 minutes.
4. Now, season with pepper and salt to taste. Garnish with freshly grated parmesan.
5. Serve immediately.

Nutritional facts

Fat 2g; Carbohydrate 7.2g; Protein 1g; calories 47g.

2.    Cheesy Zucchini and Squash Casserole

Using fresh yellow squash, easy cream sauce, colorful zucchini, and cheese together in one meal. Yummy!

Preparation time: 10 minutes

Cook time: 40 minutes

Total time: 50 minutes

Serves: 6

Ingredients

• 2 large zucchini
• 4 cloves of garlic
• 2 large yellow squash
• Olive oil for drizzling
• 3 ½ cups of milk
• 1 ½ tablespoon of olive oil
• 1 stick( 8 tablespoons) of unsalted butter
• Chopped fresh parsley
• 3 cups of shredded mozzarella cheese
• ½ cup of all-purpose flour
• Grated parmesan cheese
• 1 cup of panko crumbs
• Salt and freshly ground pepper
• 2 teaspoon Italian seasoning
• 1 cup of grated parmesan cheese

Preparation

1. First of all, Preheat your oven to 372 degrees F
2. Then, grease your baking dish with a bit of butter and leave it aside
3. Next, cut the zucchini and yellow squash in coriander. Let it drain and sprinkle salt.
4. Melt your butter in a 2-quart saucepan over medium heat. Whisk the flour and cook for 2 minutes.
5. Now, slowly add milk and Italian seasoning. Do not stop whisking until it is smooth.
6. Cook and frequently whisk for about 10 minutes or until the sauce gets thick.
7. Pat dry the zucchini and squash with a paper towel and put them in a large bowl. After drying, add garlic, ½ tablespoon of olive oil, and season with pepper and salt to taste.
8. Next, heat the remaining 1 tablespoon of olive oil in a large skillet over medium-high heat.
9. Add zucchini and squash to hot oil and cook it for 3 minutes or until it is soft. Then, remove it from heat and drain.
10. Put ¾ cup of your prepared cream sauce over the bottom of the baking dish. Arrange ½ of the squash over the cream sauce. Then, sprinkle a cup of mozzarella cheese and 1/3 cup of parmesan cheese.
11. Add the reaming squash mixture and cover it with the remaining cream sauce and cheeses.
12. Also, sprinkle panko crumbs and drizzle with olive oil. Bake it for 35 minutes or until it turns golden. Then, take it out of your oven and let it cool for 10 minutes.
13. Lastly, garnish with parmesan cheese and parsley. Serve

Nutritional facts

Fat 21g; Carbohydrate 29g; Protein 27g; calories 263g.

3.    Fried Squash and Zucchini

A southern delicacy, perfectly seasoned and fried once for a crunchy taste.

Preparation time: 15 minutes

Cook time: 10 minutes

Total time: 25 minutes

Serves: 6

Ingredients

• ½ cup of all-purpose flour
• 1 egg
• half cup of milk
• Vegetable oil for frying
• ½ teaspoon of salt
• ¼ teaspoon of black pepper
• ¼ teaspoon of garlic powder
• ½ cup of  cornmeal

Preparation

1. First of all, slice your squash into ¼ inch thick slices. Then, If there is enough time, add salt to your squash and leave it for 30 minutes.
2. Next, combine egg and milk in a small bowl. In another bowl, combine salt, pepper, flour, cornmeal, and garlic powder. If you left your squash for 30 minutes, dry it with a paper towel.
3. Then dip it in your egg mixture, then in the flour mixture. Do this same process for all the zucchini slices.
4. Add enough oil to cover the bottom of the pan. Heat the oil over medium-high heat. Then, place the squash in a skillet and fry the two sides of the squash until it becomes golden brown.
5. When it is fried, place it on a paper towel to absorb excess oil

Nutritional fact

Fat 5.7g; Carbohydrate 3.2g; Protein 16.3g; calories 193g.

4.    Roasted Butternut Squash with Zucchini and Rosemary

Roasted butternut squash with zucchini, yellow sash, rosemary, dates, and thyme is oil-free and super tasty

Preparation time: 20 minutes

Cook time: 45 minutes

Total time: 1hr 10minutes

Serves: 6

Ingredients

• 1 teaspoon of dried thyme
• 2 yellow squash
• 1 teaspoon of dried rosemary
• 10 Medjool dates
• 2 zucchini ( cubed)
• Himalayan salt
• 1 butternut squash
• Dash of pepper
• ½ cup of vegetable broth

Preparation

1. Firstly, preheat your oven to about 425 degrees F and line your baking sheet with aluminum foil or parchment paper.
2. Next, peel and cut your butternut squash into a cube. Also, cut yellow squash and zucchini into cubes or slices and cut the slices in half.
3. Put your chopped veggies in a mixing bowl and add ¼ cup of vegetable broth, rosemary, pepper, and thyme.
4. Mix until all the veggies have been seasoned. Transfer seasoned veggies to a baking sheet and add dates.
5. Roast 35 minutes and mix halfway through. Sprinkle veggie broth if necessary, and watch vegetables closely because heating time varies.
6. After roasting, remove it from the oven when it is soft and fork-tender
7. Serve as a side dish.

Nutritional facts

Fat 2g; Carbohydrate 7.2g; Protein 1g; calories 47g.

5.    Sauteed Yellow Squash and Zucchini

Sauteed yellow squash and zucchini is a light and satisfying side dish

Preparation time: 5 minutes

Cook time: 10 minutes

Total time: 15 minutes

Serves: 8

Ingredients

• 2 tablespoons of olive oil
• Freshly cracked pepper
• 1 tablespoon of unsalted butter
• 3 Ibis of fresh yellow squash and zucchini
• 1 large 2 small garlic cloves
• ½ teaspoon of salt

Preparation

1. Place sauté pan over medium-high heat. Then, add butter and oil to a pan and melt until butter sizzles.
2. Next, add squash and sauté for 8 minutes, frequently stirring until it starts turning brown and gets tender.
3. Then, add garlic to the pan and sauté for a minute more, stirring continually.
4. Now, season with pepper and salt. Remove from heat and serve

Nutritional facts

Fat 6g; Carbohydrate 19g; Protein 4g; calories 134g.

6.    Zucchini and Yellow Squash Gratin

Zucchini and yellow squash gratin with panko make an excellent crusty topping for gratin.

Preparation time: 20 minutes

Cook time: 10 minutes

Total time: 30 minute

Serves: 4

Ingredients

• ½ cup of heavy cream
• 2 medium yellow squash
• Coarse salt and ground pepper
• 2 garlic cloves
• 1 cup of panko
• 2 minced shallots
• ½ cup of grated parmesan cheese
• 2 medium zucchini
• 2 tablespoon of butter

Preparation

1. Firstly, preheat your oven to 450 degrees. Melt butter in a skillet over medium-high heat.
2. Add shallots, zucchini, yellow squash, garlic, salt, and pepper. Cook for 6 minutes, frequently stirring until zucchini and squash are crisp-tender
3. Next, add cream and cook until it is thick or in about 5 minutes. Then, remove skillet from heat, add ¼ cup of parmesan and ½ cup of panko.
4. Now, spoon the mixture into a shallow baking dish and sprinkle the remaining parmesan and panko; Also, season with salt and pepper.
5. Bake for 10 minutes until the top is golden

Nutritional facts

Fat 2g; Carbohydrate 7.2g; Protein 1g; calories 47g.

To make the best of this recipe, follow the procedures strictly. After trying out these recipes, be sure to drop a comment and share your experience.