Simple Skillet Zucchini and Yellow Squash
User Reviews
4.5
Simple Skillet Zucchini and Yellow Squash
Description
The recipe begins by heating butter and olive oil in a nonstick skillet over medium heat. Diced zucchini and yellow crookneck squash are added in a single layer and allowed to brown undisturbed for a few minutes, which encourages caramelization. Stirring occasionally, the squash continues cooking until tender and showing golden spots. Salt and black pepper are adjusted to taste throughout cooking. Finished with a sprinkle of Parmesan cheese if desired, the squash offers a mild, fresh flavor with a touch of richness.
This dish serves well immediately as a vegetable side to various meals and can be customized by adding tomatoes, herbs, or other ingredients according to preference. Even simple, the combination of sautéed squash and Parmesan creates satisfying texture and mild taste.
The recipe notes suggest uniform dicing for even cooking, using smaller squash for best results, and that the basic approach is a reliable foundation for experimentation with additional flavors.
Ingredients
- ½ tablespoon butter
- ½ tablespoon olive oil
- 2 zucchini ends trimmed and diced, small
- 2 yellow crookneck squash ends trimmed and diced, small to medium
- salt to taste
- black pepper to taste
- Parmesan Cheese optional but yummy, sprinkle of freshly grated
Instructions
- In a 10- or 12-inch nonstick skillet, heat the butter and olive oil over medium heat until hot and rippling.
- Add the zucchini and yellow squash in as even a layer as possible (it should sizzle as it hits the skillet) and sprinkle with salt and pepper. Let it sit without stirring or moving for 2-3 minutes so it can get nice and golden. Give it a good stir, add a touch more salt and pepper to taste if needed, and let it continue to cook, stirring only every now and then, until the squash is browning here and there and tender to your liking, about 5-7 more minutes.
- Season with salt and pepper to taste and top with freshly grated Parmesan, if desired. Serve immediately.
Notes
- Cut the squash into similar-sized pieces for uniform cooking and texture.
- Smaller zucchini work best, but larger ones can be prepared by halving lengthwise and scooping out seeds before dicing.
- You can add fresh herbs or chopped tomatoes to vary the dish according to your taste.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories kcal
% Daily Value*
| Serving | 1 serving | |
| Calories | 40kcal | 2% |
| Carbohydrates | 4g | 1% |
| Protein | 2g | 4% |
| Fat | 2g | 3% |
| Saturated Fat | 1g | 5% |
| Cholesterol | 3mg | 1% |
| Sodium | 15mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 3g | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.5
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