Pan Seared Zucchini and Squash
Pan-seared zucchini and squash is a simple and delicious way to enjoy the summer bounty of these vegetables. By using a pan-searing technique, you can add depth of flavor and a nice char to the vegetables without needing to use a lot of oil or butter. This dish is perfect as a side to any protein and is a great way to incorporate more vegetables into your diet.
Ingredients
- 2 Tbsp. olive oil
- 1 Tbsp. butter or additional oil
- ¾ cup sweet onion finely diced
- 2 cloves garlic crushed
- 2 cups summer squash cut into ½-inch cubes
- 2 cups zucchini cut into ½-inch cubes
- ¾-1 tsp. salt to taste
- ¼ tsp. pepper to taste
- Parsley finely chopped optional
Instructions
- In a large skillet over medium heat add 2 Tbsp. olive oil and onions. Cook for 2-3 minutes.
- Add crushed garlic and saute for 1 minute.
- Stir in squash, zucchini, salt, pepper and butter. Cover skillet with a lid and cook for 5 minutes.
- Uncover and stir. Continue cooking for 5-7 minutes or until squash are cooked to your liking. (If you would like to lightly brown and caramelize your squash, let sit for 1-2 minutes before stirring.)
- Serve zucchini and squash with additional salt and pepper to taste and a sprinkle of fresh parsley. Enjoy!
Notes
- Feel free to substitute with all yellow squash or all zucchini.
- Use oil or vegan butter in place of regular butter if dairy-free or vegan.