Italian Summer Squash

READY IN: 20mins
Recipe by Always in the kitch

A delicious way to use zucchini and yellow squash. You can adjust the seasonings to your own taste, and add salt and pepper, if desired. Be sure to use younger, 5 to 7 inch squash.

Top Review by La Dilettante

A meal in itself! Delicious. We had this last night along with some fresh lima beans and baked tomatoes. I made no changes to the ingredients and amounts, but did alter the prep slightly: I sliced the vegetables thinner (1/4") and did not cover the pan, allowing the juices to evaporate somewhat. I upped the heat a bit, which caramelized everything nicely. A true winner!

Ingredients Nutrition

Directions

  1. Sautee garlic and onions in butter, until tender.
  2. Wash and scrub squash. Slice into 1 inch coins. Place in pan with onions and garlic.
  3. Cover and cook over medium heat 5 minutes.
  4. Stir, and add spices. Cover and cook 3 to 5 minutes more. Do not overcook.
  5. Squash should be a little firm. Remove to bowl, sprinkle with cheese.

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