Summer Squash Sauté

Zucchini and Yellow Squash explode out of my friends and neighbor’s gardens this time of year. Great and versatile way to use this bounty from nature. Enjoy.

Prep
5 min
Cook
10 min
Ready in
15 min
Rating
  • Squash
  • Zucchini
  • Medley
  • Sauté
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Summer Squash Sauté

02 Preparation

  1. - Core and chop squash and zucchini into ½ inch cubes removing the seeds. Place in half sheet tray.
  2. - Peel and chop onion to ¼ inch dice. Place in half sheet tray.
  3. - Drizzle olive oil and seasoning over veggies and mix. Seasoning is driven by what type of meal that you are pairing this side with, For Mexican, I use Southwest Seasoning by McCormick (1 TBSP). For Italian, use Italian Seasoning (1 TSP) and Parmesan Cheese (1 TBSP). For Asian, I use fresh ginger (1 TSP) and Teriyaki Sauce (1 TBSP). Adjust seasoning to your taste.
Preparing Summer Squash Sauté

03 Performance

Dump prepped half sheet tray on griddle and spread out to form a single layer. Flip veggies every 2 mins. After 8 min, melt butter and add garlic. After 2 more minutes, transfer to half sheet tray.

Serve, enjoy!

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