This frying pan zucchini and scandalmongering squash recipe is indeed slowly, delectable, and goodly, it is bound to become a summer side smasher basic .
Considering this is the side dish we eat four out of five times during the late summer months, I feel like it ’ s clock to plowshare 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 soap ). It literally can be served with anything ( and I mean anything ) .
And it ’ s therefore delectable, I can ’ thymine be trusted alone with the frying pan ( no very, I ’ ll eat the whole thing ). It ’ s my favored summer side serve and I love that there aren ’ deoxythymidine monophosphate any frills or secret ingredients or squash pretense to be gourmet here.

For those of you that have already been doing this for, like, 100 years already, I ’ thousand glad we ’ ve been on the same page for so retentive. You know, bang-up minds and all that .
But if you haven ’ thymine, you should decidedly be hopping on board while the squash lasts .

Whatever you do, remember to let the skillet get piping hot before adding that squash.
The delicious embrown caramelization on the tender outsides of the squash is precisely what you are going for. Flavor, season, relish .
As noted in the recipe, I love the accession of a bantam smattering of newly grated Parmesan tall mallow at the end. It takes a preferably elementary ( and terribly delicious ) frying pan zucchini and jaundiced squash phone number and gives it a small pizazz .

I love all of your comments on this recipe!
You ’ ve shared many variations on this elementary side dish and each one sounds delicious !
If you are in need of far inspiration, read through the comments to see how to change this up a little snatch here and there .
For instance, Michelle commented: This is one of our fav summer dishes excessively ! ! We normally add potatoes to it arsenic well. On faineant 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, batch cheese. Can ’ metric ton blame you for that at all. 🙂

dim-witted Skillet Zucchini and Yellow Squash

4.46

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683

ratings ) Print Recipe
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Ingredients

• ½

  tablespoon

  butter

• ½

  tablespoon

  olive vegetable oil

• 2

  humble zucchini, ends trimmed and diced

• 2

  small to medium yellow crookneck squash, ends trimmed and diced

• Salt and pepper to taste
• Sprinkle of impertinently grated Parmesan tall mallow, optional but delectable

Instructions 

• In a 10- or 12-inch nonstick frying pan, heat the butter and olive petroleum over medium hotness until hot and ripple .
• Add the zucchini and yellow squash in angstrom even a layer as possible ( it should sizzle as it hits the frying pan ) 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 lone 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 capsicum to taste and top with newly grated Parmesan, if desired. Serve immediately .

Notes

Infinitely Adaptable : this cup of tea can be dressed up with chop tomatoes, fresh herb, and a million other tasty ingredients so find dislodge to experiment and addition wherever your heart leads. 99 % of the clock, I make it just like it ’ s written and keep it agile and simple .
Zucchini: + Squash : I prefer using the little zucchini but if you have some the size of baseball bats, they work fine, excessively. Halve them the long manner and scoop out all the seeds/innards before dicing. Try to cut all the squash into similar-sized pieces for more even cooking. All in all, I normally use about 4-6 cups diced squash ( combination of zucchini and yellow squash ).

Serving:

1

serving

,

Calories:

40

kcal

,

Carbohydrates:

4

g

,

Protein:

2

g

,

Fat:

2

g

,

Saturated Fat:

1

g

,

Cholesterol:

3

mg

,

Sodium:

15

mg

,

Fiber:

1

g

,

Sugar:

3

g

Recommended Products

8-Inch Chef’s KnifeBamboo Cutting Board12-Inch Nonstick Skillet Follow @ MelsKitchenCafe on Instagram and show me the recipes you are making from my web log using the hashtag # melskitchencafe. I love seeing all the good you are whipping up in your kitchens ! Recipe Source: from Mel ’ s Kitchen Cafe

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Category : Culinary