MEL'S KITCHEN CAFE

SKILLET ZUCCHINI AND YELLOW SQUASH

This skillet zucchini and yellow squash recipe is so easy, delicious, and healthy, it is bound to become a summer side dish staple.

And it’s so yummy, I can’t be trusted alone with the skillet (no really, I’ll eat the whole thing). It’s my favorite summer side dish and I love that there aren’t any frills or secret ingredients or squash pretending to be gourmet here.

Whatever you do, remember to let the skillet get piping hot before adding that squash. The delicious brown caramelization on the tender outsides of the squash is exactly what you are going for. Flavor, flavor, flavor

Prep Time: 10 Min

– butter – olive oil – small zucchini – yellow crookneck squash – Salt and pepper to taste – Sprinkle of freshly grated Parmesan cheese (optional but yummy)

Cook Time: 10 Min

Ingredients

White Scribbled Underline

01

In a 10- or 12-inch nonstick skillet, heat the butter and olive oil over medium heat until hot and rippling.

02

Add the zucchini and yellow squash in as even a layer as possible and sprinkle with salt and pepper. Let it sit without stirring or moving for 2-3 minutes so it can get nice and golden.

03

Season with salt and pepper to taste and top with freshly grated Parmesan, if desired. Serve immediately.

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