Pan Fried Squash
A yummy and garden fresh side dish, this pan-fried concoction is great with zucchini or other squash you have on hand. Add onions for an extra zing, and use different types of squash for both visual and taste appeal. Try this tasty side the next time you have some zucchini (or other squash) handy for rave reviews.
Notes on this Recipe
You can use summer squash or zucchini for this dish. I normally just pick up a couple zucchinis at the store, but adding summer squash gives the dish a more interesting color and flavor.
Make sure your slicing your squash in sections, no thicker than 1/4 inch. The thicker the slices, the longer they will take to cook.
Be careful not to overcook the zucchini. You want them easily pierced by a fork, but still firm. Overcooking leads to mush.
Different Types of Squash
I don't know about you, but I can never keep the different types of squash straight, so here's an amazing guide to the dozens of varieties of squash out there. Note that in this particular recipe you want to use summer squash not winter. Summer squash has thin skins. I encourage you to check out the link though.
- Glossary of Squash
The Nibble's comprehensive guide to squash, includes a complete glossary with pictures and descriptions, and overview and guide to buying, storing and preparing squash.
- 1-2 zucchini, depending on size
- 1 summer squash
- 1 large onion, sliced
- 1 Tbsp butter or margarine
- salt and black pepper, to taste
- Melt butter in a large skillet over medium heat. Layer veggies in pan, sprinkle with salt and black pepper.
- Cover and cook for 10 minutes. Then, stir and sprinkle more salt and pepper. Cook covered for 5-10 minutes, stirring occasionally.
- Uncover. Cook 5 minute or until squash/zucchini is crisp-tender.