Sauteed Zucchini and Squash 20 Minute Wonder
This quick and easy side dish transforms humble zucchini and yellow squash into a golden, caramelized delight. The secret lies in salting the vegetables to draw out moisture, then searing them in a hot pan for a perfect texture. Finished with a glossy butter and garlic coating, this 20-minute wonder is a crave-worthy addition to any meal.
Equipment
- Large heavy skillet (cast iron preferred)
- Colander
- Large bowl
- Clean kitchen towel or paper towels
- Chef's knife
- Cutting board
- Measuring spoons
- Garlic press or microplane (optional)
Ingredients
- 2 medium zucchini about 1 lb total
- 2 medium yellow squash about 1 lb total
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 3 cloves garlic, minced
- ½ teaspoon salt
- ¼ teaspoon freshly cracked black pepper
- Fresh parsley or basil for garnish optional
- Red pepper flakes for garnish optional
Instructions
- Wash the zucchini and yellow squash. Trim off the ends and cut them into uniform half-moons or quarter-moons, about ¼-inch thick.
- Place the slices in a colander set over a bowl. Toss with ½ teaspoon of salt and let sit for 10 minutes to draw out excess moisture.
- After 10 minutes, pat the zucchini and squash very dry with a clean kitchen towel or paper towels.
- Place a large, heavy skillet over medium-high heat. Add the olive oil and let it shimmer.
- Carefully add the dried zucchini and squash in a single layer. Do not overcrowd the pan; cook in two batches if necessary. Let cook undisturbed for 3-4 minutes, until the bottoms are deeply golden brown.
- Toss the vegetables and continue to cook for another 2-3 minutes, until tender but still with a slight bite.
- Reduce the heat to low. Push the vegetables to one side of the pan. Add the butter and minced garlic to the empty space. Let the garlic sizzle in the butter for about 30 seconds, just until fragrant.
- Toss everything together to coat. Remove the pan from the heat immediately.
- Taste and adjust with more salt and pepper if needed. Garnish with fresh herbs or red pepper flakes. Serve hot.
Notes
Salting the zucchini and squash is crucial to avoid a watery, mushy texture. Do not skip this step. For a dairy-free version, use 2 tablespoons of olive oil instead of butter. To add protein, toss in cooked chicken or shrimp at the end. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days; reheat in a hot skillet for best texture.