Ah, roasted zucchini and squash—like a summer garden’s warm embrace in the middle of a chilly week. Picture this: a splash of olive oil, a sprinkle of herbs, and the sizzle of veggies hitting the oven, transforming into golden-brown bites of joy. I remember stumbling upon this recipe during a frantic weeknight dinner rush, and it was like discovering a hidden gem in an overgrown backyard; it’s easy, healthy, and surprisingly satisfying.
Steps
- In a medium nonstick skillet, heat butter and olive oil over medium heat until they shimmer.
- Arrange diced zucchini and yellow squash evenly in the skillet, ensuring they sizzle upon contact, and season with salt and pepper.
- Allow the squash to cook undisturbed for 2-3 minutes to develop a golden brown color.
- Stir the squash, adding more salt and pepper if needed, and continue to cook, stirring occasionally, until tender and browned in spots, about 5-7 more minutes.
- Season once more with salt and pepper, and add freshly grated Parmesan cheese if desired.
- Serve the dish immediately while hot.
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)
Nutritional Values
Calories: 240kcal | Carbohydrates: 24g | Protein: 12g | Fat: 12g | Saturated Fat: 6g | Cholesterol: 18mg | Sodium: 90mg | Fiber: 6g | Sugar: 18g
FAQ
- Can I add other vegetables to the skillet zucchini and yellow squash recipe?
- Absolutely! This dish is highly adaptable. Many people have enjoyed adding ingredients like potatoes, fresh corn kernels, and diced tomatoes. Feel free to experiment with your favorite vegetables.
- How do I ensure the squash gets a nice caramelization?
- To achieve that delicious brown caramelization, make sure the skillet is very hot before adding the squash. Let the squash sit without stirring for a few minutes to allow it to develop a golden color.
- What can I serve with skillet zucchini and yellow squash?
- This versatile side dish pairs well with nearly anything. You can serve it alongside grilled meats, fish, or even with a simple pasta dish.
- Is it necessary to use both butter and olive oil in the recipe?
- Using a combination of butter and olive oil adds richness and flavor to the dish. However, if you prefer, you can use just one of these fats based on your taste or dietary preferences.
- Can I make this dish ahead of time?
- While it’s best enjoyed fresh, you can prepare this dish ahead of time and reheat it. Just be mindful that reheating might slightly alter the texture of the squash.
Tips
- Ensure the skillet is very hot before adding the squash to achieve a delightful caramelization on the outside, which enhances the flavor.
- Consider adding a sprinkle of freshly grated Parmesan cheese at the end for an extra burst of flavor and to elevate the dish.
- Feel free to experiment by incorporating additional ingredients like fresh corn kernels, diced tomatoes, or even potatoes to make the dish more filling and versatile.
- To ensure even cooking, try to dice the zucchini and yellow squash into similarly sized pieces. If using larger zucchinis, halve them lengthwise and remove the seeds before dicing.
Equipment
- Nonstick Skillet (10- or 12-inch)
