The beautiful golden color of a summer squash sauté. Photo by Erin Feinblatt.

Sunny Sautéed Summer Squash

Seasonal Recipe

Use your own sun-dried tomatoes in this dish if you have made them. This dish can be either a side dish on its own or you can add it to pasta for a quick one-dish meal. Summer squash come in many varieties—zucchini, yellow crookneck, pattypan, etc. This dish works best with yellow summer squash or a combination of yellow and light green to give it a bright cheery color.

Makes 4 servings

  • Olive oil
  • 1 clove garlic, finely chopped
  • 4–6 small yellow summer squash or a combination of yellow and green, cut into slices or half-round slices
  • 4–6 sun-dried tomatoes (if dried, soak in a little hot water to soften; if in olive oil, use some of the olive oil in the sauté), sliced
  • Salt and pepper, to taste
  • A few leaves of fresh basil, cut into fine slices
  • Grated Parmesan cheese to garnish, optional

Heat the olive oil in a large skillet over medium heat. Add the garlic, summer squash and sun-dried tomatoes. Stir to combine and season with salt and pepper. Sauté for a couple minutes, then cover and let cook for about 15 minutes. Uncover and continue cooking until slightly translucent and tender. Taste and adjust seasoning.

Add the fresh basil and toss. Serve as a side dish with a little grated Parmesan cheese. Or add some cooked pasta directly to the skillet and stir to combine and then add the Parmesan cheese if desired.

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