Prep 5 mins
Cook 15 mins
This is a brightly colored, simply prepared summer squash recipe that can be prepared in a matter of minutes, so there is no prolonged sweating over a hot stove! It tastes delicious hot, warm or at room temperature, so you can make it ahead of time without sacrificing any of its quality. This recipe can be expanded into more of a light vegetarian main dish if served over brown rice or barley (or a combination), and topped with the optional pine nuts and cheese. I cut this out of a recent newspaper article.
- 1 1⁄2-2 tablespoons extra virgin olive oil, divided
- 2 medium onions, thinly sliced
- 1⁄8 teaspoon salt, possibly more
- 1 1⁄2 lbs summer squash (cut into 1/2-inch thick slices or cubes, see note)
- 1 teaspoon garlic (minced or crushed)
- fresh ground black pepper
- fresh thyme, minced
- pine nuts, lightly toasted (a handful) (optional)
- 3 -4 ounces feta cheese (optional) or 3 -4 ounces goat cheese, crumbled (optional)
- Place a large skillet over medium heat.
- After about 1 minute, add 1 T of the olive oil, and swirl to coat the pan.
- Add the onion and salt.
- Cook, stirring often, for about 10 minutes, or until the onion becomes very tender and lightly golden.
- Transfer to a bowl and set aside.
- Return the pan to the heat and slick the pan with just a teaspoon or two more of olive oil.
- Add the squash in a single layer, and cook, without stirring, until very golden on the bottom, for 1-2 minutes.
- Toss or stir to flip the squash and continue cooking, undisturbed, for 1-2 minutes longer, or until deeply golden brown on the other side.
- Toss in the garlic, and return the onions to the pan.
- Mix well, and season to taste with additional salt, if needed, and with a good amount of freshly ground black pepper.
- Serve hot, warm or at room temperature, garnished with a light sprinkling of thyme, and pine nuts and/or cheese, if desired.
- NOTE: You can make this with any of the thin-skinned, quick cooking squash varieties such as yellow patty pan, zucchini, crooknect, etc.
- Peeling the squash is optional.
We really enjoyed this! Made as directed, without the pine nuts (forgot to buy them!) Loved the feta addition!
I have to give this five stars for its lovely flavor :-) Lainey's right, it's lovely with rice- we served Brown Rice Pilaf. The pine nuts really make it special. But the problem is that, to cook all that squash in a single layer, you have to either own a HUGE frying pan, or do it in three batches! Still, thanks for posting!!