This recipe for zucchini and yellow squash in a skillet is so simple, tasty, and healthful that it will undoubtedly become a go-to summer side dish.
It seems appropriate to express my admiration for sautéed zucchini and squash and then let you go about your day and life since this is the side dish we eat four out of five times in the late summer.
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
½ tbsp butter
½ tbsp olive oil
2 small zucchini,
2 small to medium yellow crookneck squash
Salt and pepper to taste
Sprinkle of freshly grated Parmesan cheese,
Melt the butter and olive oil together in a 10- or 12-inch nonstick skillet over medium heat until hot and rippling.
Salt and pepper the zucchini and yellow squash, then add it in an even layer (it should crackle as it touches the heat). Allow it to sit for three minutes without stirring or moving so that it can get golden. Give everything a good stir, season with a little more salt and pep, if desired, and let it cook, stirring only occasionally, for a further 5-7 minutes, or until the squash, and ash is beginning to brown and is tender enough to your preference.
Add freshly grated Parmesan on top, if preferred, and season with salt and pepper to suit. Serve right away