Stewed Summer Squash and Onions

"This isn't a recipe as much as a method of cooking summer squash. I gave amounts but treat it more as a ratio than a rule- allow at least one squash per serving because it cooks down to a very small amount even though it looks like you are cooking a lot."
photo by *Parsley* photo by *Parsley*
photo by *Parsley*
Ready In:


  • 4 summer squash (zucchini works but I prefer yellow)
  • 1 large onion, diced
  • 3 tablespoons butter
  • water
  • salt and pepper


  • Slice squash as thinly as possible- I use a mandoline to do this quickly.
  • Melt butter in large skillet over medium heat.
  • Add squash and onions and season then cover with water.
  • Cook, stirring occasionally until water evaporates.
  • Can be eaten at this point, but I like to cook it until it is almost brown, you just have to stir very frequently because it will stick pretty bad. Cooking it a long time will caramelize the vegetables and it becomes a sweet side dish. Warning- it isn't pretty, but it is tasty!
  • Make this into a main dish by adding chunks of ham during cooking. Also delicious!

Questions & Replies

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  1. I lived in the South for 30 years and was taught a different way for preparing stewed yellow squash from a true native. You put the squash, onions, and water in a large pan with enough water to cover it and boil until the squash is tender and then drain in a colander. You mash it with an old fashioned potato masher and add lots of butter and pepper to suit your taste.
  2. This method really brings out the natural sweetness of yellow summer squash. I did allow the squash and onions to brown/carmelize just a bit as mentioned. I'm always happy to find new methods and new recipes for yellow summer squash because I usually have tons in the summer. Thanx for a new recipe!
  3. Another great recipe from my 2009 PAC baby. Even the kids ate their vegetables when I served this dish. I can't wait for when summer is here with more reasonable prices for the squash. I'll be making this one often.


I am a stay at home mom to three young boys. I used to work as a pediatric speech language pathologist and that is when my husband coined my "name" but after the second baby I came home to stay- at least until they all get to school. I enjoy trying new dishes and am slowly trying to expand my family's (and my own) comfort zone for new foods. Thanks for allowing me that opportunity! <img src="">
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