This recipe is the perfect combination of summer squash and peas, a perfect fall comfort food. This recipe can be adapted to use all the squash varieties available in your garden. These include Zucchini, Squash, Field peas, Zephyr squash, and Field peas. It can be made in a casserole pan or individual serving dishes. After making this dish, you can freeze some for later.


To prepare a delicious summer squash medley, cut the zucchini into thin slices, dice them, and peel them. Slice the remaining summer squash and zucchini into thin slices, too. Place the pieces on a baking sheet and roast until tender and brown, about 40 minutes. This recipe is great to serve with chicken, fish, or as a side dish. The summer squash will keep for a week or two if refrigerated.

Sauteed Yellow Squash and Zucchini With Herbed Parmesan is a delicious summer dish! First, heat olive oil in a large saute pan over medium heat. Add the zucchini, yellow squash, and garlic. Stir until tender. Add garlic, stirring constantly to prevent it from burning. Once the vegetables are tender, add the butter and stir well to combine. Season the dish with salt and pepper, and optionally, parmesan cheese. Serve the Summer Squash Medley with your favorite summer side dishes!

Heat the oil and butter in a large skillet over medium heat. Add the zucchini, onion, garlic, and jalapenos, stirring occasionally. Cook the vegetables, stirring frequently, for about 5 minutes. Add salt and pepper and stir constantly. Cook until the squash begins to brown in spots. Serve warm. Let the summer squash medley cool for several minutes before serving. While serving, enjoy it with a cold beverage.

This dish is naturally gluten-free, vegetarian, and processed sugar-free. If desired, you can make it vegan by substituting vegan butter, additional olive oil, and parmesan cheese. Summer squash medley is a great side dish. It will keep well in the refrigerator for up to five days, but does not freeze very well. For those who have leftover zucchini, make sure to refrigerate it well.


Squash and zucchini are the perfect side dish for grilled chicken or pork. This summer vegetable medley is easy to make, and is a great side dish to accompany beef, pork, or chicken. This vegetable medley contains several essential nutrients and is also low in fat, so it makes a satisfying side dish for a weeknight dinner. For more recipes, visit the Cooking with Paula Deen website.

Roasted summer vegetables add a heavenly combination of flavors to this dish. The colorful presentation makes this dish appealing to the eyes and the palette. Mother Nature is a true artist; her creations are colorful, nutritious, and easy to prepare. Squash is particularly beautiful and surprisingly versatile when roasted, so don’t be afraid to experiment. Here are some delicious ideas for a summer medley.

The best way to prepare squash for roasting is by roasting it in the oven at 450oF. Use an extra-large baking sheet to roast the squash. To prepare the dish, combine the squash with 1/4 cup olive oil, salt, and pepper in a large bowl. Toss the squash with the mixture, coating it evenly. Roast for about 12-14 minutes until tender and golden brown. Store leftovers in an airtight container in the fridge. To reheat, place the roasted vegetables in a toaster oven or under the broiler for a few minutes.

If you’re planning a summer cookout, consider serving a medley of zucchini, yellow squash, and zucchini. It’s easy to prepare and adds a splash of color to your meal. You can use it in a variety of ways, including in breads and pasta, and even in raw salads. A great way to prepare it is with summer squash, zucchini, and tomatoes, paired with Parmesan cheese and a fresh tomato sauce.

Field peas

A delicious recipe for summer squash medley with field peas and bacon will have you reaching for the fork in no time. This Southern favorite has been making a national splash in the food scene, and now a new generation of cooks is taking it to the next level with heirloom tomatoes and pork. The flavors of ham and pork in a summer salad are a perfect combination.

To make the peas, first rinse them under cool water. Next, add them to a pot and cover with two to three cups of cold water. Bring to a boil and stir occasionally, about 15 to 18 minutes. Drain and set aside for another 30 minutes before serving. You can also use the peas in other dishes. If you’d like, you can add cooked okra pods to the medley during the last 15 minutes of cooking.

A southern staple, summer squash is also delicious when roasted with chicken or duck. Try this dish at a country restaurant or on your own. It’s easy to make and looks great! Try it tonight! Make it for the family. It’s healthy, delicious, and looks beautiful on the table. And you’ll feel good knowing that your kids are eating veggies that are good for them, too!

Summer squash medley with field pea and bacon is the perfect way to showcase these vegetables and a classic fall dish. This recipe is perfect for a family dinner, and even if you’re serving a crowd, the medley will keep for a few days in the refrigerator. In addition, it’s a great way to use up leftover summer squash and field peas in a new dish!

Zephyr squash

Zephyr squash is a firm, slender, two-toned summer squash. Its flesh is mostly yellow with a light green blossom end. The fruit has faint white stripes that run the length of it. This squash is best when harvested when young, as its flavor tends to wane as it matures. It is a versatile addition to any summer squash medley.

When cooking zephyr squash, try pairing it with apples or onions. They are both sweet and firm and work well in vegetable medleys or casseroles. Try roasting them with a little Sriracha or chili sauce for a tangy kick. Regardless of how you prepare them, they are sure to be a hit with the whole family. In addition to salads and sides, you can also eat them cooked whole in stir-fried dishes or in vegetable sautes.

For more recipes, try using a combination of different types of squash. Summer squash is not as sweet as butternut squash, but it can be just as delicious. Try a summer squash medley for a summer meal this year! These delicious vegetables can be served in many ways, including as faux noodles or in soups. If you’re looking for a new way to use squash, look no further than this collection of summer squash recipes!

Butternut squash originated in Mexico, but is now grown in several countries. Its creamy yellow flesh is high in fiber and nutty flavor. It can be roasted, grilled, or baked and is delicious in soups. Its texture and taste make it a versatile ingredient in any summer squash medley. Its delicate flavor makes it a versatile summer squash. So, whatever you choose to cook with summer squash, enjoy!

The yellow blossoms of summer squash can be used as garnishes. Remove the stamen from the squash. After peeling, place the squash in an airtight container in the refrigerator. It will keep for a week. Young squash can be cut into slices or grated, and stored in the refrigerator or freezer. It can also be frozen, sliced, or boiled and served later. So, what are you waiting for? Get your hands on some summer squash and try some delicious recipes this fall.