Phoenician Summer Squash Recipe

Name: Phoenician Summer Squash
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: PHOENICIAN SUMMER SQUASH; 2 Medium to large Yellow Squash, peeled and cubed into 3/4 inch pieces; 2 Medium to large unpeeled Zucchini, cubed into 3/4 inch pieces; 1 Medium yellow or white onion , diced; 6 (or more to taste) cloves of garlic, peeled and chopped; 2 Medium sized Bell Peppers (any color, but red looks good), seeded and chopped; 2 medium sized jalapeno peppers, seeded, de-ribbed and chopped; 1 medium size can of sweet corn, drained; 2 tablespoons corn oil or canola oil; 1 tablespoon (or more to taste - I use all chili oil); of Chinese Hot Chili Oil (available in most big markets, or in almost; every Oriental grocery store).; 3-4 Tablespoons (or more to taste) of Chinese Hot Chili Sauce (it's red, usually comes in; a plastic squeeze bottle, looks like catsup, tastes like lava! Good stuff); 8 oz (or more) of shredded cheese. I like sharp cheddar, but Colby, longhorn, jack or any; similar cheese will work.

Servings: persons

PHOENICIAN SUMMER SQUASH
2 Medium to large Yellow Squash, peeled and cubed into 3/4 inch pieces
2 Medium to large unpeeled Zucchini, cubed into 3/4 inch pieces
1 Medium yellow or white onion , diced
6 (or more to taste) cloves of garlic, peeled and chopped
2 Medium sized Bell Peppers (any color, but red looks good), seeded and chopped
2 medium sized jalapeno peppers, seeded, de-ribbed and chopped
1 medium size can of sweet corn, drained
2 tablespoons corn oil or canola oil
1 tablespoon (or more to taste - I use all chili oil)
of Chinese Hot Chili Oil (available in most big markets, or in almost
every Oriental grocery store).
3-4 Tablespoons (or more to taste) of Chinese Hot Chili Sauce (it's red, usually comes in
a plastic squeeze bottle, looks like catsup, tastes like lava! Good stuff)
8 oz (or more) of shredded cheese. I like sharp cheddar, but Colby, longhorn, jack or any
similar cheese will work.

1
Heat the oils in a large wok over medium high heat. When oil is hot add onion, bell pepper and garlic. Stir occasionally to prevent burning. When onion starts to become translucent add the jalapeno peppers, stir in for about two minutes. Add the yellow squash and zucchini in small batches, stirring constantly, raise heat if necessary. As the squash heats it will release liquid and shrink, at that point add more squash. It should take about four additions. At this point you should have a pretty full pan. Add the Chili Sauce and the corn. Continue stirring over medium heat for about four to five minutes. You want the squash to be heated thru and hot but not mushy - do not overcook. It should be al dente. At this stage you can turn the mixture out into a very large serving bowl or keep it in the pan for the next step. Immediately add the shredded cheese of your choice. Toss thoroughly, let sit for five minutes. Enjoy. Excellent as a main dish or as a side dish with grilled chicken or steak.

575

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: PHOENICIAN SUMMER SQUASH, 2 Medium to large Yellow Squash, peeled and cubed into 3/4 inch pieces, 2 Medium to large unpeeled Zucchini, cubed into 3/4 inch pieces, 1 Medium yellow or white onion , diced, and more.

Yes, Phoenician Summer Squash falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Phoenician Summer Squash

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