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Summer Squash Sensation--Sauteed & Steamed
Summer Squash Sensation
Summer squash is an excellent choice as a side order for any meal. Since squash cooks very quickly, it's also a convenient choice. It's best to use squash which are small or medium in size. As squashes grow larger, the seeds inside start to harden and the texture of the flesh starts to change. The larger squash are still edible; they just aren't as yummy as younger squash.
This recipe takes approximately 10-15 minutes to prepare. The squash is sauteed and then steamed until the desired texture is reached. A bit of soy sauce is added to this recipe to help counteract any bitterness in the squash. Sometimes squash are a little bitter--it seems to be more prevalent in zucchini than other varieties.
I enjoy squash when they are tender but still retain some crispness, you can cook this dish until they are completely tender if that's your preference. The important thing is: you'll be eating a healthy side order. Enjoy!
Ingredients
- 12 ounces summer squash (crookneck, zucchini, etc.), medium to large dice
- 1/2 cup yellow or white onion, medium dice
- 1/2 cup green bell pepper, medium dice
- 1-2 Tablespoons unsalted butter (melted) or olive oil
- 1-2 Tablespoons Soy Sauce
- Salt and pepper, to taste
- Assemble all ingredients and kitchen tools. Wash & prepare vegetables (Don't peel squash unless the skin is in really bad shape). Recommended equipment: 10-12" iron skillet, wok or frying pan (with lids); spatula; cutting board; chef's knife; measuring cups & spoons; bowls to hold prepared ingredients.
- In a saucepan on medium heat, saute onion and bell pepper in the butter or olive oil until crisp tender (5-6 minutes). It's okay to let it brown a little bit.
- Add squash and saute for about 5 minutes. Add 1-2 tablespoons of soy sauce, then salt & pepper to taste. Cover and cook for an additional 8-10 minutes.
- Enjoy your delicious squash!
For a more colorful dish, use a mixture of zucchini, crookneck and patty pan. Red bell pepper is also nice for added color and flavor, simply adjust the recipe to use 1/4 cup of green bell and 1/4 cup of red bell.
