This is an old standby way I have of making sliced squash as a quick and easy side. How exactly I do it depends on what else I’m cooking – so this is the Southwest version, but note my variation below for an Italian version too!
Quick Summer Squash Side
- extra virgin olive oil
- yellow squash, sliced
- green zucchini, sliced
- 1 clove garlic, chopped
- 2 T chopped green chilies (optional)
- 1 egg, slightly beaten (optional)
- shredded cheddar (optional)
- kosher salt, pepper, and chili powder
In frying pan, add 1-2 T olive oil and, on med-high heat, sauté the squashes well. During this, season. Add the garlic towards the end to prevent charring. Finally, add the egg and cook through. Serve with or without cheese on it.
Variation: Omit the egg, cheddar, green chilies, and chili powder, and instead add some lemon zest and fresh Parmesan.