‘Tis the season for summer squash – finally! We enjoy yellow squash and zucchini, whether raw with dips, cooked in soups, fried or placed in a casserole. It’s such a versatile vegetable!
This is a family favorite that is easily adjustable to your taste. It can be sauteed in butter, olive oil, cooking oil, or my favorite stand by – bacon grease. Give it a try the next time you want a colorful, nutritional and delicious side dish! By the way, this mixture is also great as a pita bread sandwich!
Summer Squash Sauté
You will need:
Large, heavy skillet with lid
Large slotted spoon
3-4 Zucchini Squash, sliced 1/4″ thick
3-4 Yellow Squash, sliced 1/4″ thick
1 Tomato, cut in chunks
1 Onion, cut in chunks
3 Tbsp butter (may substitute oil or bacon grease)
3 Tbsp Parmesan cheese (may substitute your favorite cheese)
1/4 tsp garlic salt
1/4 tsp seasoning salt
Saute squash and onion in butter until lightly browned. Sprinkle with seasoning salt. Add the tomato, parmesan cheese and garlic salt. Cover and cook on medium low untill tender, about 5-8 minutes, stirring at least once.
Remove from pan and drain on paper towels, place in serving dish and enjoy!
Optional: I have oftened added shredded cabbage while cooking the squash. If you do this, cook the cabbage alone for a few minutes before adding squash.