Simple Stove-Top Zucchini and Squash Recipe
Seasoned simply with coarse salt and black pepper, this quick 20-minute zucchini and squash recipe brings rich, simple flavor to any plate! Fresh zucchini and yellow squash are sautéed in melted butter until perfectly tender and translucent.
Servings: 4
Ingredients
- 1-2 yellow squash
- 1-2 zucchini
- 1/2 cup butter or 1/2 cup water
- salt and pepper to taste*
Instructions
- Place butter or water in a large skillet over medium-high heat. Slice vegetables and add to pan once butter is melted.
- Cook over medium-high heat, stirring every few minutes, until veggies become translucent - about 8-10 minutes.
- Remove to bowl or platter. Sprinkle with salt and pepper to taste. Serve warm.
Notes
- Cut squash into ¼-inch rounds so every piece cooks through at the same rate.
- Butter adds a rich, velvety glaze that coats the squash, whereas water steams it and dilutes the flavor.
- Resist over-stirring; letting the slices sit flat in the hot pan for a few minutes creates light golden caramelization and deeper flavor.
- Hold off on adding salt until the squash comes off the heat. Salting early draws out moisture in the pan and softens the texture too quickly.