Prep 5 mins
Cook 5 mins
My mom used to make this when I was a child and I could eat the whole skillet full...sometimes when the garden is overflowing I'll eat only this for my lunches.
- 1 tablespoon olive oil
- 1 tablespoon butter
- 2 lbs summer squash, washed and cut into disks
- 3⁄4 teaspoon salt
- 1 tablespoon sugar or 1 tablespoon sugar substitute
- fresh ground pepper
- Heat skillet over medium-high heat and add in oil and butter.
- When fat is heated add squash and turn to coat.
- Allow the squash to cook for a few minutes without stirring to start to brown.
- Add salt, sugar, and pepper to the squash. Cover skillet stirring occasionaly until softened to your liking. Enjoy!
This was SCRUMPTIOUS! Oh my goodness...what a wonderful change from bland! Even the pickiest of eaters would enjoy this recipe. Can't wait for my grandsons to try it! I used Truvia for the sweetner and followed the recipe as given except in addition to ground pepper, I added a bit of California Style Lemon Pepper. It was SO yummy!!! Thanks for sharing!
Wonderful!! I used 2 large zucchini and a big crook neck squash and threw in a few baby leeks. It all measured well over 2 pounds so I went up on the butter. I think it would have been much better if I had only used 1 tablespoon.
We weren't expecting anything exceptional by the simple ingredients and cooking directions. Especially with the addition of sugar. We traditional enjoy more savory than sweet when it comes to veggies. Boy were we surprised. DD and I both really enjoyed this and wish we had discovered it when out garden was overflowing with zucchini and squash. There's always next season!