Simple Skillet Zucchini and Yellow Squash
Ingredients
- ½ tablespoon butter
- ½ tablespoon olive oil
- 2 small zucchini, ends trimmed and diced
- 2 small to medium yellow crookneck squash, ends trimmed and diced
- Salt and pepper to taste
- Sprinkle of freshly grated Parmesan cheese, optional but yummy
Instructions
- In a 10- or 12-inch nonstick skillet, heat the butter and olive oil over medium heat until hot and rippling.
- Add the zucchini and yellow squash in as even a layer as possible (it should sizzle as it hits the skillet) and sprinkle with salt and pepper. Let it sit without stirring or moving for 2-3 minutes so it can get nice and golden. Give it a good stir, add a touch more salt and pepper to taste if needed, and let it continue to cook, stirring only every now and then, until the squash is browning here and there and tender to your liking, about 5-7 more minutes.
- Season with salt and pepper to taste and top with freshly grated Parmesan, if desired. Serve immediately.
Notes
Infinitely Adaptable: this dish can be dressed up with chopped tomatoes, fresh herbs, and a million other tasty ingredients so feel free to experiment and add-on wherever your heart leads. 99% of the time, I make it just like it's written and keep it quick and simple.
Zucchini: + Squash: I prefer using the little zucchini but if you have some the size of baseball bats, they work fine, too. Halve them the long way and scoop out all the seeds/innards before dicing. Try to cut all the squash into similar-sized pieces for more even cooking. All in all, I usually use about 4-6 cups diced squash (combination of zucchini and yellow squash).