Golden Summer Squash

READY IN: 20mins




  • 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.