Skillet Zucchini and Squash
Summertime produce such as yellow squash, zucchini, onions, and red bell peppers make a stunning show in this simple side dish. If desired, garnish with a few fresh chives.
Ingredients
- 1 minced garlic clove
- 1/fourth cup unsalted butter
- Olive oil, 1 tbsp
- Chopped half of a medium onion
- Chopped half of a medium red bell pepper
- Slices of 1/4-inch thick from 1 medium zucchini
- Pieces of one medium yellow squash, 1/4-inch thick
- To taste, add salt and freshly ground black pepper.
- chives, minced (optional)
In any case, make sure the skillet is quite hot before adding the squash
You want a wonderful brown caramelization on the squash’s soft exterior. Taste, taste.
As specified in the recipe, I adore finishing the dish with a tiny sprinkle of freshly grated Parmesan cheese. It adds a little flair to a skillet recipe for zucchini and yellow squash that is really straightforward but incredibly delicious.
It’s so delicious, you can’t leave me alone with the skillet (I’ll devour the entire thing). It’s my go-to summer side dish, and I appreciate that it is without any frills, secret ingredients, or gourmet-sounding squash.
Directions
1. Step
Combine the butter and olive oil in a big non-stick skillet over medium-high heat. When the butter starts to bubble, add the onion; simmer and stir for 2 minutes. Cook for one minute after adding the bell pepper. Add the sliced yellow squash and zucchini. Add salt and pepper to taste. Cook for about 3 minutes while stirring.
