Description
This Simple Southern Yellow Squash and Zucchini brings the warmth of a sunny garden straight to your dinner table. The tender textures of the squash meld with buttery onions to create a comforting side dish.
Ingredients
Scale
2 medium Yellow Summer Squash, sliced into thin rounds
2 medium Zucchini, sliced to match the squash
1 small Sweet Onion (Vidalia or yellow), thinly sliced or diced
2 tablespoons Olive Oil or Butter
Sea Salt and Black Pepper, to taste
Fresh Thyme or Parsley, optional
Instructions
- Prep the Vegetables: Wash the yellow squash and zucchini thoroughly under cold water. Slice them into uniform rounds, approximately one-quarter inch thick
- Sauté the Onions: Place a large skillet over medium heat and add your choice of olive oil or butter. Once melted, add the sliced onions and cook for about five minutes until translucent
- Add the Squash: Place the prepared squash and zucchini slices into the hot skillet
- Cook Until Tender: Sauté the vegetables for eight to ten minutes, stirring occasionally until some pieces develop a golden-brown sear
- Season: Sprinkle salt and pepper over the mixture and stir well
- Finish and Serve: Remove from heat when the squash is tender. Garnish with herbs if desired, and serve immediately
Notes
Avoid overcooking to prevent mushiness and aim for a 'crisp-tender' texture.
Use a wide pan to prevent crowding and ensure even cooking.
- Prep Time: 10 mins
- Cook Time: 10 mins
- Category: Dinner
- Method: Sautéing
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 85 kcal
- Sugar: 4g
- Sodium: 150mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 3g
- Protein: 2g
- Cholesterol: 0mg