Go Back
–+ servings
Sauteed Zucchini & Yellow Summer Squash
Print Recipe

Sautéed Zucchini and Yellow Summer Squash

Sauteed squash that is full of flavor and browned texture due to salting.
Prep Time35 minutes
Cook Time15 minutes
Total Time50 minutes
Course: Side Dish
Servings: 4

Ingredients

  • 1 1/2 lbs zucchini & yellow summer squash sliced 1/2 " thick
  • 1 T salt
  • 3 T extra-virgin olive oil
  • 1 small onion finely diced
  • 1 t grated lemon zest
  • 1 T lemon juice
  • 1 T chopped fresh parsley
  • freshly ground black pepper

Instructions

  • Toss squash with 1 T salt and allow to drain in a colander over a bowl for 30 minutes. About 1/3 cup water will drain from the squash.
  • Pat dry the squash and wipe away any excess salt.
  • Heat the olive oil in a 12 " nonstick skillet over medium heat. Add the onion and cook until softened, around 3 minutes.
  • Increase heat to medium-high, and add the squash and lemon zest. Cook until the squash, stirring occasionally, is golden brown, around 10 minutes.
  • Remove from the heat. Add the lemon juice, parsley, and black pepper and stir to mix in.
  • Enjoy!

Notes

Do not add extra salt when sauteeing, or the squash will be too salty.
Recipe Source: The America's Test Kitchen: The New Family Cookbook