Description
A simple and delicious sautéed zucchini and yellow squash recipe topped with freshly grated Parmesan.
Ingredients
Scale
- ½ tbsp Butter
- ½ tbsp Olive oil
- 2 Small to medium yellow crookneck squash, ends trimmed and diced
- 2 Small zucchini, ends trimmed and diced
- Salt and pepper to taste
- Freshly grated Parmesan cheese for sprinkle
Instructions
- In a 10- or 12-inch nonstick skillet, heat butter and olive oil over medium heat until hot and shimmering.
- Place the zucchini and yellow squash in the skillet in an even layer and season with salt and pepper.
- Let it cook undisturbed for 2-3 minutes until it turns golden.
- Stir the squash, adding more salt and pepper if necessary, and continue cooking, stirring occasionally, until the squash is browned in spots and tender, about 5-7 minutes more.
- Adjust seasoning with additional salt and pepper to taste and, if desired, top with freshly grated Parmesan.
Notes
- For extra flavor, you can add garlic or herbs of your choice.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Side Dish
- Method: Sautéing
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 100
- Sugar: 3g
- Sodium: 150mg
- Fat: 7g
- Saturated Fat: 3g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 10mg