Sauteed Summer Squash - Cook's Illustrated

Submitted by Debbie R.

"Well, actually it's America's Test Kitchen, but it's the same group. This is really delicious. I could eat 2 lbs of squash at one time....not sure I even need anything else at the meal. I didn't use any herb. You can use zucchini, summer squash or a combo of the two. I think a combination of the two is really pretty."

 

• Ready In: 20mins
• Ingredients: 5
• Serves: 4

ingredients

• 3 tablespoons extra-virgin olive oil
• 1 small onion, finely chopped
• 3 medium zucchini (1.5 pounds)
• 2 garlic cloves, minced
• 2 tablespoons minced fresh parsley (can use basil, mint, tarragon or chives)

directions

1. Prepare the zucchini/squash: wash it, cut off ends, 1/4-inch slices. Cut the slices in half. (Alternatively, you could cut the squash in half first and then make 1/4-inch slices.).
2. Heat oil in 12-inch skillet over medium-high heat until it shimmers. Add onion and cook until it begins to soften, 2 or 3 minutes. Add the zucchini/summer squash. Cook until spotty brown and tender, about 8 minutes.
3. Clear the center of the pan, and put in the garlic. Cook, mashing the garlic into the pan with the back of a spatula, until fragrant, about 15 seconds. Stir the garlic into the squash. Stir in parsley. Salt and pepper to taste.

Reviews

[breezermom]

This is delicious, although I added a bit of salt and pepper. Easy to make and something I do often. Thanks for sharing your recipe! Made for Photo Tag game.

 

[Wind in the Canyon]

I love this recipe. I sub sweet basil for the parsley. Thanks.

 

[Loves To Cook but NOT clean up]

I have made this many times with crookneck and zucchini squash. I absolutely love it and it's a great way to use summer bounty from your garden. I was never sure of what spices to use though. Sometimes I just used a little minced garlic or Mrs. Dash Tomato Basil Garlic seasoning. Thanks for a great recipe!