SKILLET SUMMER SQUASH

This is a quick and easy stovetop recipe side dish for zucchini and or summer squash.

Skillet Summer Squash Ingredients

  • 1 Packet Sodium free chicken bouillon (optional)
  • 1 tablespoon Sesame seed oil or olive oil
  • 2 medium green zucchinis
  • 2 medium yellow zucchinis or yellow summer squash
  • Salt and pepper to taste (optional)
  • Sprinkle with Feta cheese crumbles or grated Parmesan Cheese (optional)

Skillet Summer Squash Directions

  • Wash, trim of the ends of the zucchinis and summer squash, and dice
  • Mix the squash together until thoroughly combined
  • Add chicken bouillon and mix a little more
  • In a large nonstick skillet add oil and heat on medium-high until hot, but not smoking
  • Add the squash in an even a layer as possible (it should sizzle as it hits the skillet)
  • Do not stir for 2-3 minutes until the summer squash shows some browning on the bottom
  • Stir the squash, and let the zucchini continue to cook
  • Stirring every couple minutes, until the squash is tender to your liking, about 8 minutes.
  • Season to taste and top with cheese if desired.
  •  Serve immediately.

Cook’s Notes

  • If using Feta cheese (my personal choice), sample the squash with cheese added before adding salt
  • Do not overcook or the summer squash will become soupy. If this happens drain of the excess liquid, season, and serve immediately.
  • While this recipe calls for yellow and green squash, either color will taste just as good, if you don’t happen to have both colors.

Servings

  • This recipe makes about six servings

Prep Time

  • 10 Minutes

Cook Time

  • 10 Minutes

Total Time

  • 20 Minutes

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