Shut the Front Door
Zucchinni and Summer Squash
This side dish is simple, easy and a quick addition to your Thanksgiving table. 15 minutes to make!
My kids repeatedly ask for this vegetable side dish.
It is a favorite at our house and it is quick an easy.
Look at the extra crispy, brown pieces. Those are my favorite! Sometimes zucchini or any kind of squash can be over cooked. This recipe is easy and quick because you put it in your skillet and only turn the vegetables every three minutes.
Here's how to make
Shut the Front Door Zucchini and Summer Squash!
1. Wash your squash. (Ha, ha, that rhymes!)
2. Cut the squash in half lengthwise.
5. Pour olive oil into your skillet on medium heat. Give the oil
a minute to warm up and then put all your squash in the pan.
6. Cook for about 10 minutes. I put 3 minutes on the timer. After
it goes off, I turn the squash with a spatula. Do this three times. The extra
minute is just, extra if you need it. Be careful not to turn the vegetables too
often. Squash is tender and will fall apart if you do this. Now you have
mashed squash, not Shut the Front Door Zucchini and Summer Squash.
7. I am looking for the golden brown bits. When done cooking,
I pull a couple of pieces out to try. I am looking for a firm and flavorful bite.
If they are too hard, leave them in for that extra minute.
Let me know on Instagram or Pinterest if you make this. Post a picture and then tag me @dinasdiner. I want to know how it turns out.
Shut the Front Door Zucchini and Summer Squash
2 Zucchini
2 Summer Squash
1 Tbsp. Olive Oil
Salt
Pepper
1. Wash your squash.
2. Cut the squash in half lengthwise.
3. Cut each of these pieces in half lengthwise.
4. Cut across the squash, on the short side so you have small, bite-sized pieces.
5. Pour olive oil into your skillet on medium heat.
6. Cook for about 10 minutes, turning every three minutes to get the brown bits.
7. Salt and Pepper the squash after moving to a serving bowl.
