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Golden Summer Squash

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“This is a brightly colored, simply prepared summer squash recipe that can be prepared in a matter of minutes, so there is no prolonged sweating over a hot stove! It tastes delicious hot, warm or at room temperature, so you can make it ahead of time without sacrificing any of its quality. This recipe can be expanded into more of a light vegetarian main dish if served over brown rice or barley (or a combination), and topped with the optional pine nuts and cheese. I cut this out of a recent newspaper article.”

Ingredients Nutrition


  1. Place a large skillet over medium heat.
  2. After about 1 minute, add 1 T of the olive oil, and swirl to coat the pan.
  3. Add the onion and salt.
  4. Cook, stirring often, for about 10 minutes, or until the onion becomes very tender and lightly golden.
  5. Transfer to a bowl and set aside.
  6. Return the pan to the heat and slick the pan with just a teaspoon or two more of olive oil.
  7. Add the squash in a single layer, and cook, without stirring, until very golden on the bottom, for 1-2 minutes.
  8. Toss or stir to flip the squash and continue cooking, undisturbed, for 1-2 minutes longer, or until deeply golden brown on the other side.
  9. Toss in the garlic, and return the onions to the pan.
  10. Mix well, and season to taste with additional salt, if needed, and with a good amount of freshly ground black pepper.
  11. Serve hot, warm or at room temperature, garnished with a light sprinkling of thyme, and pine nuts and/or cheese, if desired.
  12. NOTE: You can make this with any of the thin-skinned, quick cooking squash varieties such as yellow patty pan, zucchini, crooknect, etc.
  13. Peeling the squash is optional.

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