What’s not to love about summer squash? They’re easy to prepare, low in calories, high in vitamins, and buttery in flavor. As far as preparation, I love to sear the big yellow and green slices in a touch of hot oil, just long enough to caramelize one side, and then the other, without overcooking the delicate, seedy center. Topped with grated parmesan cheese and freshly ground pepper, these guys can accompany almost any main course . . . from a big bowl of pasta, to a whole roasted chicken, to barbequed brisket. Now that is my kind of side dish.
Sautéed Summer Squash with Parmesan
- Prep Time
- Cook Time
- Difficulty Level Easy
- 1 tablespoon olive oil
- 3 medium yellow squash or zucchini or some of each, cut into ½-inch thick slices
- Kosher salt, to taste
- Freshly ground pepper, to taste
- ¼ cup parmesan cheese, grated
- Heat oil in large skillet over medium-high heat.
- Add squash to skillet, preferably in one layer. (This will help the squash cook evenly.) Season with salt and pepper.
- Sauté until browned on one side, about 5 minutes. Using a fork or tongs, turn each slice and cook until browned on the other side, about 5 more minutes.
- Transfer to serving dish. Sprinkle with parmesan cheese and additional pepper. Serve immediately.
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