One of my favorite vegetables during the summer are the yellow and zucchini squash. Since I was a teenager, I’ve enjoyed them the best by simply sautéing the slices with some onion and garlic in a little oil (back then I used butter but that’s not possible any longer!). Very easy and quick dish to make. Serves 2.
Slice, as thin as you can, except the garlic:
- 1/2 medium onion
- 2 small zucchini squash
- 2 small yellow summer squash
- 1 garlic clove (diced)
TIP: Always cut up your onion and garlic first and let sit for 5-10 minutes to release the flavors before cooking.
In a medium saute pan, heat 1 tablespoon oil. When the oil is hot, add the onion and squash with the garlic on the top. I like to salt it so that the squash releases its natural liquids. I also add some dashes of my favorite dried herb mixture. Stir to mix in the salt and herbs and then saute on medium high until the onion and squash start to become translucent then turn down the heat to medium low, cover the pan and cook until the squash is cooked, 3-5 minutes. Remove lid, increase the heat to brown slightly.
cookingwithoutallergens 