Italian style squash, simple. This is so easy, and so good. It is almost fat-free, except for the cheese. There is no oil--just a tad of water for steaming the veggies.
Plus tips for easy peeling and chopping a whole butternut squash. Melt butter with olive oil in a large skillet over medium-high heat. In the same skillet, saute peppers and onion in remaining oil until crisp-tender. You can have Italian style squash, simple using 5 ingredients and 6 steps. Here is how you achieve that.
Ingredients of Italian style squash, simple
- It's 4-6 of squash, sliced, I use green and yellow for color.
- Prepare 1 of - table spoon of olive oil, for pan prep (I use garlic infused olive oil for extra flavor) if you do as well skip the garlic powder step.
- Prepare 1/3 cup of Italian salad dressing (fat free works wonders for this) for pan prep.
- It's of 2 Tbs olive oil (see above oil I’ve oil note).
- It's of 1/2 cup Italian salad dressing.
Stir in the tomatoes, garlic, bread crumbs, parsley, rosemary, salt and pepper. Quick and easy Italian recipe for sauteed zucchini. Simple ingredients and easy to prepare!. Types of zucchini you can use including Italian!
Italian style squash, simple step by step
- Pre heat your oven to 375.
- Pan prep, I line my pan with foil for easy clean up. Using the pan prep dressing and olive oil cover the pan or foil evenly..
- Place an even layer of the sliced squash on the pan and add the rest of the olive oil and dressing..
- Mix around the squash until everything is evenly coated with the olive oil and dressing, then cover with foil and bake for 25-40 minutes, or until done. Depending on how crunchy or soft you like your squash.
- Season to taste with garlic, salt, pepper, or parsley (optional).
- Serve and enjoy your squash like my family, with a plate of spaghetti..
Zucchini is part of the squash family, that's why the two are so similar.. The perfect way to get picky kids (and husbands) to eat their veggies! Used a side but would be wonderful over pasta or rice. I used one yellow squash and one zucchini and substituted fresh oregano and basil from the garden for the italian spices. Also add salt & pepper to your taste (stir every few minutes) Cook until potatoes and squash are tender (but not too soft).
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