“I never was much of vegetable eater until I started using cookbooks by Mollie Katzen. Now I cook more meatless meals then I do meals with meat. This is a lovely side dish to almost anything.”
READY IN:
25mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

  • 1 12-2 tablespoons olive oil
  • 2 medium onions, thinly sliced
  • 18 teaspoon salt
  • 1 12 lbs summer squash, peeling optional, cut into 1/2 inch slices
  • 1 teaspoon garlic, minced

Directions

  1. Place a large skillet over medium heat.
  2. After about a minute, add 1 tablespoon of the olive oil and swirl to coat the pan.
  3. Add the onions and salt.
  4. Cook, stirring often, for about 10 minutes, until the onions become tender and lightly golden.
  5. Transfer to a bowl and set them aside.
  6. Without cleaning the pan, return it to medium heat and coat with a little more olive oil.
  7. Add the squash in a single layer and cook without stirring, until very golden on the bottom, 1 - 2 minutes.
  8. Scrape the squash loose and toss or stir to flip it over.
  9. Continue cooking undisturbed for 1-2 minutes longer or until golden brown on the other side.
  10. Toss in the garlic and cook for a minute or so then return the onions to the pan. Mix well.
  11. Season to taste with more salt and a good amount of freshly ground black pepper.

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