Best Side Essentials Sautéed Summer Squash Recipes

SAUTéED YELLOW SQUASH

Steps:

• Slice the squash into ¼-inch rounds. If the squash is large, slice the rounds into half-moons.
• Make the herb oil: In a jar with a tight-fitting lid, combine the lemon juice, olive oil, garlic, parsley, salt, and pepper and shake to combine.
• Make the topping: In a small bowl, combine the panko, Vegan Parmesan, parsley, salt, several grinds of pepper, and a pinch of red pepper flakes, if desired.
• Heat a large skillet over medium heat with a few drizzles of olive oil. Add the squash and sauté for about 7 to 10 minutes, stirring occasionally so that all sides get cooked. I like to cook mine until it's soft, yet still has a firm bite, but before it becomes too watery and mushy. Remove from the skillet and toss with the herb oil. Top with the panko mixture, and fresh herbs, if desired.

SIDE ESSENTIALS: SAUTéED SUMMER SQUASH

Steps:

• PREP/PREPARE
• One of the secrets to getting the squash to the perfect degree of tenderness is cutting them to the same size.
• If you are going to add the optional onions, cook them in the butter until they soften (6 - 7 minutes), and then add the squash.
• Freshly grated parmesan cheese is the perfect topping for these yummy Summer squash.
• Gather your Ingredients.
• Add the butter to a large skillet over medium heat.
• Add the sliced squash to the pan.
• Dust with some salt and pepper, (I like to use a lot; especially pepper).
• Chef's Note: You can add other spices (cumin, cayenne, etc.).
• Stir until the squash begins to become tender, about 2 - 3 minutes.
• Add the wine, cover, and reduce the heat to low until tender, about 9 - 10 minutes.
• Chef's Note: Different squash cook faster, or slower. So, keep an eye on the pan.
• PLATE/PRESENT
• Dust with some freshly-grated parmesan (if using), and serve as a side with your favorite foods.
• Keep the faith, and keep cooking.

SIDE ESSENTIALS: SUMMER SQUASH & ONIONS

Steps:

• PREP/PREPARE
• Gather your ingredients (mise en place).
• Add the butter and oil, to a sauté pan over medium-low heat.
• When the butter stops foaming, add the onions, and slowly cook until softened, and beginning to lightly brown, about 30 minutes.
• Chef's Note: Throw in a bit of salt and pepper, for seasoning.
• Add the garlic, and cook for an additional 60 seconds.
• Cut up the squash into 1/4-inch (0.6cm) slices, and if the slices are large, cut them into half-moons.
• Add them to the pan, toss on some lemon/pepper spice, and cook until they begin to soften, about 4 - 5 minutes.
• Reduce the heat slightly, cover the pan, and allow the squash to gently cook until tender, about 20 minutes.
• PLATE/PRESENT
• Add a bit more salt, and pepper, to taste, then garnish with some grated parmesan cheese, and serve while nice and hot. Enjoy.
• Keep the faith, and keep cooking.

SUMMER SQUASH AND ZUCCHINI SIDE DISH

Steps:

• In a large skillet, saute the yellow squash, zucchini, onion and red pepper in oil for 5 minutes. Add garlic and seasonings; saute 2-3 minutes longer or until vegetables are crisp-tender. Stir in tomato; heat through.

SAUTéED SUMMER SQUASH WITH RED PEPPER AND ONION

Steps:

• Heat the olive oil in a large, heavy skillet over medium heat and add the onion. Cook, stirring often, until tender, 5 to 8 minutes, and add the garlic, summer squash, red pepper, and about 3/4 teaspoon salt. Turn the heat to medium-high and cook, stirring, until the squash is translucent and the red pepper tender, about 10 minutes. Add freshly ground pepper, taste and adjust salt. Stir in the parsley and remove from the heat. Serve as a side dish, or use as a filling for a vegetable tart, gratin, or frittata.

SQUASH AND GREEN BEAN SAUTE SIDE DISH

Steps:

• Cook and stir squash and green beans in a nonstick skillet over medium heat until slightly softened, 2 to 3 minutes. Stir tomatoes, lemon juice, parsley, coriander, salt, and black pepper into squash mixture; cook and stir until tomatoes have softened, 5 to 10 minutes.

SAUTEED SUMMER SQUASH WITH PARMESAN

Steps:

• Slice squash and onion to 3/16-inch thickness using a mandolin.
• Melt butter and canola oil over medium heat in a large skillet. Add squash and onion to the hot pan and season with salt and pepper. Saute until vegetables begin to soften, about 10 minutes. Sprinkle with 3 tablespoons Parmesan cheese, reduce heat to low, and continue cooking for 5 minutes.
• Remove skillet from heat and sprinkle with additional tablespoon Parmesan cheese prior to serving.