Sauteed Zucchini & Yellow Squash Parmesan or Romano

4 to 6 servings

  • 1½ tablespoons butter or margarine
  • 1½ cups thinly sliced zucchini (crosswise) ( about 1½ to 2 medium)
  • 1½ cups thinly sliced yellow squash (crosswise) (about 1½ to 2 medium)
  • ½ to ¾ cup chopped peeled onion or green onions (include some green tops)
  • 2 to 3 teaspoons water
  • Salt and freshly ground black or white pepper
  • Minced parsley (no stems) as desired (optional)
  • 2 to 3 tablespoons freshly grated Parmesan or Romano cheese or as desired

In a medium to large heavy skillet, melt butter or heat oil over moderate heat.  Add zucchini, yellow squash, onion, and water; sauté, stirring frequently and gently, for about 3 to 4 minutes or until just crisp tender.  Season with salt and pepper to taste.   Do not overcook

Garnish each serving with a sprinkle of minced parsley, if desired, and/or Parmesan or Romano cheese.  Serve immediately.

Variation: Add about 12 whole grape (very very small) tomatoes to mixture in skillet, mixing gently,  just before serving.

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