This skillet zucchini and yellow squash recipe is so easy, delicious, and healthy, it is bound to become a summer side dish staple.
Considering this is the side dish we eat four out of five times during the late summer months, I feel like it’s time to share my feelings about the gloriousness of sautéed zucchini and squash and then leave you to get on with your day and life.
Basically, it’s easy (10-15 minutes max). It literally can be served with anything (and I mean anything).
And it’s so yummy, I can’t be trusted alone with the skillet (no really, I’ll eat the whole thing). It’s my favorite summer side dish and I love that there aren’t any frills or secret ingredients or squash pretending to be gourmet here.
For those of you that have already been doing this for, like, 100 years already, I’m happy we’ve been on the same page for so long. You know, great minds and all that.
The delicious brown caramelization on the tender outsides of the squash is exactly what you are going for. Flavor, flavor, flavor.
As noted in the recipe, I love the addition of a tiny smattering of freshly grated Parmesan cheese at the end. It takes a rather simple (and terribly delicious) skillet zucchini and yellow squash number and gives it a little pizazz.
If you are in need of further inspiration, read through the comments to see how to change this up a little bit here and there.
For instance, Michelle commented: This is one of our fav summer dishes too!! We usually add potatoes to it as well. On lazy summer days, I throw in some kielbasa and broil some garlic bread and call it dinner!
Others have you have added fresh corn kernels, diced tomatoes, potatoes, and of course, lots cheese. Can’t blame you for that at all.
Yellow zucchini could be served raw but that would be a boring meal. Instead it’s better to add it to pastas and great when roasted so that it picks up the flavor of what it’s roasting with. They will be much more useful in a dish when they are oiled up and not able to stick to the surface on which they are prepared.
Simple Skillet Zucchini and Yellow Squash
- ½ tablespoon butter
- ½ tablespoon olive oil
- 2 small zucchini, ends trimmed and diced
- 2 small to medium yellow crookneck squash, ends trimmed and diced
- Salt and pepper to taste
- Sprinkle of freshly grated Parmesan cheese, optional but yummy
- 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.
Recipe Source: from Mel’s Kitchen Cafe
How to Cook Summer Squash~Healthy Steamed Yellow Crookneck Squash
FAQ
Can you eat the skin of yellow zucchini?
How do you eat raw yellow zucchini?
Is a yellow zucchini edible?
What is the best way to eat zucchini?
Can you eat yellow zucchini raw?
Yes, yellow zucchini can be eaten raw. It is often enjoyed in salads, grated and added to slaws, or used as a crunchy addition to sandwiches and wraps. Raw yellow zucchini provides a refreshing and crisp texture, as well as a mild, slightly sweet flavor. Are the seeds of yellow zucchini edible?
What is the best way to cook zucchini?
One of the healthiest and tastiest ways to cook zucchini is in the oven. They cook more slowly, allowing the spices to penetrate the slices better and making the zucchini more flavorful.
How do you cook yellow zucchini?
Here’s a simple recipe to try: Slice yellow zucchini into rounds, toss them with olive oil, salt, and pepper, and then roast them in the oven at 400°F (200°C) for about 15-20 minutes until they are tender and slightly golden. You can also experiment with adding herbs, spices, or Parmesan cheese for added flavor.
How do you eat raw zucchini?
Add chopped zucchini to your salad or wrap. Use a chopping knife to cut your zucchini into slices or cubes. Top your salad with the zucchini pieces to add a little extra nutrition and flavor. Similarly, you can add sliced or chopped zucchini to salad wraps as a convenient filling. Discard the ends of the zucchini. Make a raw zucchini salad.