Monday, August 22, 2011

Skillet Squash

Zucchini and yellow squash are bountiful right now. This side dish is so simple and delicious, you may wonder why you have never made it before (at least I did). Squash is almost tasteless and will pick up any flavors that you toss at it. Recently I have enjoyed making a combination of zucchini and yellow squash with either Mexican or Italian seasonings to compliment the main dish. In this picture, I made Mexican seasoned zucchini to go with the fantastic cheesy chili mac. It takes about 10 minutes to make this side dish. I don't really have a recipe, but do give credit to Deborah over at Antiquity Oaks for the inspiration. This is simply a method to help you get creative with some squash!

Skillet Squash
Cook time: 10 minutes
Yield: 2 servings

Olive or canola oil
1 small zucchini or yellow squash, thinly sliced (or do a combination of both)
Kosher salt
Freshly ground black pepper
About 1/4 cup diced onion
1-2 garlic cloves, pressed

Mexican Seasoned
Ground cumin
Ground coriander
Chili powder

Italian Seasoned
Dried or fresh basil
Dried oregano

1. Heat oil in a skillet on medium-high heat. Season squash with salt, pepper and either Mexican or Italian spices.

2. Place squash and onion in the skillet. Let sit for a couple minutes then begin to stir. When the squash begins to look transparent on the edges add the garlic. Continue to cook until squash is transparent to the middle of the slices a little bit of browning is okay. Serve immediately.

My Review
  • Preparation: 5
    • Super fast and simple
  • Taste: 5
    • I have made this side dish many times
  • Cost: 5
    • Inexpensive and healthy
  • Clean-up: 5
  • Changes
    • Experiment with some of your favorite flavors. Squash is so easy to cook with!


  1. This is one of my favorite side dishes in the summer. I love the way zucchini sautes! I love your flavor variations!