This simple summer squash sauté is a great way to enjoy fresh summer squash. Feel free to use either yellow summer squash or zucchini in this easy recipe, or make it with a combination of both. This is a wonderful and easy side dish to serve with a grilled steak or chicken meal, along with rice, baked potato, or another side vegetable.
I used nonstick cooking spray to keep the dish low in fat, but you may use butter or some olive oil to saute the squash.
Fresh basil gives this dish flavor along with some crushed garlic and green onions.
The recipe takes about 20 minutes to prepare and cook, and it makes approximately four servings.
- 4 small summer squash (or 2 to 3 medium)
- nonstick cooking spray
- 1/4 cup vegetable broth (or chicken broth)
- 1/2 teaspoon garlic (crushed)
- 3 or 4 green onions (thinly sliced)
- 12 leaves basil (cut chiffonade)
- Dash kosher salt (or to taste)
- Dash freshly ground black pepper (or to taste)
- Spray a large skillet with cooking spray and heat over medium heat. Saute the sliced summer squash, stirring constantly, for about 2 minutes. Add the vegetable broth to the skillet and continue cooking and stirring for a few minutes longer, until almost tender.
- Add the garlic and green onions and continue cooking and stirring until tender but still a bit firm.
- Stir in the basil and add salt and pepper to taste.
To cut chiffonade, stack the leaves, roll them up tightly, and slice them thinly.
- Saute about 1 cup of sliced mushrooms along with the summer squash.