Skillet Zucchini And Yellow Squash

This frypan zucchini and yellow squash formula is really easy, delicious, and healthy, it's absolute to become a summer entremots staple. Considering this is often the entremots we tend to eat four out of 5 times throughout the late summer months, I desire it’s time to share my feelings concerning the gloriousness of saute zucchini and squash so leave you to urge on along with your day and life.

Basically, it’s straightforward (10-15 minutes max). It virtually are often served with something (and I mean anything). And it’s thus tasteful, I can’t be trusty alone with the frypan (no very, I’ll eat the complete thing). It’s my favorite summer entremots and that i love that there aren’t any frills or secret ingredients or squash pretence to be gourmand here.

Skillet Zucchini And Yellow Squash
Skillet Zucchini And Yellow Squash

For those of you that have already been doing this for, like, a hundred years already, I’m happy we’ve been on constant page for therefore long. You know, nice minds and every one that. however if you haven’t, you ought to undoubtedly be hopping on board whereas the squash lasts.

Whatever you are doing, bear in mind to let the frypan get piping hot before adding that squash. The delicious brown caramelization on the tender outsides of the squash is strictly what you're going for. Flavor, flavor, flavor. As noted within the formula, i really like the addition of a small smattering of freshly grated cheese cheese at the tip.

Skillet Zucchini And Yellow Squash


  •  1/2 tablespoon butter
  •  1/2 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)


  1. In a 10- or 12-inch nonstick skillet, heat the butter and olive oil over medium heat until hot and rippling.
  2. 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.
  3. Season with salt and pepper to taste and top with freshly grated Parmesan, if desired. Serve immediately.

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