Royalty Fast Food

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.

2. Step

Add the minced garlic and simmer for about a minute while stirring. Cook the squash for another 2 to 3 minutes, stirring frequently, until the desired texture is achieved.

3. Step

Before serving, top with minced chives.

INSTRUCTIONS

• Melt the butter and olive oil together in a 10- or 12-inch nonstick skillet over medium heat until hot and rippling.
• Add freshly grated Parmesan on top, if preferred, and season with salt and pepper to suit.
• 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 two to three minutes without stirring or moving so that it can become nicely brown. Give everything a good stir, season with a little more salt and pepper if desired, and let it cook, stirring only occasionally, for a further 5-7 minutes, or until the squash is beginning to brown and is tender enough to your preference.

Note:

Adapt the cooking temperature to the stove and skillet you are using. The temperature should be chosen such that everything warms up fast without burning.

Nutrition Facts