Zucchini & Summer Squash Skillet
"This is a quick, flavorful side dish that is sure to please. I like to cook this in the summer when fresh zucchini and summer (yellow) squash are abundant. If you would like a stronger onion flavor, substitute 1/2 cup of sliced onions for the scallions--or use both!"
photo by PaulaG
- Ready In:
- 20mins
- Ingredients:
- 8
- Serves:
-
2-3
ingredients
- 2 tablespoons butter
- 1 garlic clove, minced
- 1⁄4 cup scallion, sliced thin
- 1 small zucchini, sliced thin
- 1 small summer squash, sliced thin
- 1⁄2 teaspoon dried basil
- 1⁄4 teaspoon black pepper, freshly ground
- 1⁄4 teaspoon salt
directions
- In a large skillet over medium heat, melt butter.
- Sauté garlic and scallion until garlic is tender but not browned.
- Loosely scatter zucchini and summer squash into skillet. Stir in basil, pepper and salt and cover skillet.
- Cook for 8-10 minutes, stirring occasionally until zucchini/squash slices are tender.
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Reviews
-
Tweaked: My husband is horribly finicky about food textures, so I halved each summer squash and scooped out the seeds. I also substituted half of a medium sweet Vidalia onion for the scallions and because I was serving with pork chops seasoned with a blend that included sage, I substituted dried sage, thyme and onion powder for the dried basil. Because I was pressed for time, I pre-cooked the squash in the microwave for 4 minutes to reduce its moisture and soften it so I could sauté it along with the onions in step 2. I found that removing the seeds and pulp virtually eliminated the paste that tends to form when skillet-frying summer squash - a pleasant surprise! I do not like my vegetable mushy, so I cooked mostly with the lid off, for a total time of about 7 or 8 minutes in the pan. In the end, I guess I made an entirely different dish in order to suit circumsances. I recommend not being stingy with the seasonings unless serving alongside a spicier or highly flavored entree as the squash itself is naturally so mild. Next time I will double the black pepper and the sage blend. I’m giving the original five stars because I can’t rightly judge due to all my changes. Thanks for posting, it served as a good inspiration for a side dish. -
This is a quick and delicious way to prepare fresh squash. The only change was to add in fresh basil at the end of cooking. Made for *Aussie Swap May 2009*
RECIPE SUBMITTED BY
<p>My name is Rebecca, but my family and friends call me Becky. I am 33 years old and live in Rochester, New York, USA. I am a life-long resident of Western New York and can't say as I'd ever want to live anywhere else. I grew up on a small dairy farm in rural Western New York and love country living. Although my husband and I live in a suburb right now, we hope someday to move back to our roots and live a peaceful country life. <br /><br />My husband and I have been married for 10 years. We have a beautiful 5-year-old daughter and a 3-year-old son. I am amazed at how quickly our kids are growing and developing. I read a lot about and hold my own personal skepticism regarding the affects of additives such as preservatives, hormones, artificial colorings, artificial sweeteners, caffeine, allergens, etc. With the increasing number of children and adults with food allergies, I am suspicious that the last century of our nation's food industry improvements have contributed. I'm doing the best I can to protect my family from the risks, but it is difficult to avoid every additive. I have friends and family with food allergies and know how difficult it is to cope with food restrictions. I enjoy the challenge of cooking for those with food allergies but can't imagine making it an every-day affair.</p>
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