Simple Sauteed Summer Squash

I serve squash this way several times a week between spring and mid summer. As long as the squash in our garden is in abundance, this is a simple and hassle free way to enjoy it.

When the vegetables are garden fresh, a drizzle of olive oil and a dash of salt and pepper is all that they need to be delicious.

I love oven roasted vegetables. However, if I don’t need to turn on the oven for anything else, there is little chance I’ll want it on just to roast the vegetables for dinner. This is a quick, easy and kitchen-heat free way to enjoy the summer produce.Get New Recipessent to your inbox!Sign me up!We never share your information with third parties and will protect it in accordance with our Privacy Policy.

Simple Sauteed Summer Squash

SavePinPrintReviewServings: 2 -3 servings

Ingredients 

• ▢2-3 medium size zucchini or whichever squash you like, sliced into rounds about 1/4″ thick.
• ▢1 tablespoon extra virgin olive oil
• ▢kosher salt to taste
• ▢freshly cracked black pepper to taste

Instructions

• In a large skillet, over medium high heat, warm the oil. Add the squash and season with salt and pepper. Saute, stirring only occasionally, until it is slightly tender and still crisp. It should be very lightly browned. The whole cooking time should only take about 5-7 minutes. Enjoy!