Skillet Zucchini And Yellow Squash

This frying pan zucchini and yellow squash instruction is very easy, delicious, and healthy, it's certain to become a summer entremots staple.

Considering this is often the entremots we tend to eat four out of 5 times throughout the late summer months, I want it’s time to share my feelings concerning the gloriousness of saute zucchini and squash and so leave you to urge on along with your day and life.

Basically, it’s straightforward (10-15 minutes max). It virtually may be served with something (and I mean anything).

And it’s therefore luscious, I can’t be sure alone with the frying pan (no very, I’ll eat the entire thing).

INGREDIENTS:

•  1/2 tablespoon butter
•  1/2 tablespoon olive oil
•  2 small zucchini, ends trimmed and diced
•  2 small to medium yellow crookneck squash, ends trimmed and diced
•  Salt and pepper to taste
•  Sprinkle of freshly grated Parmesan cheese (optional but yummy)

INSTRUCTIONS:

1. In a 10- or 12-inch nonstick skillet, heat the butter and olive oil over medium heat until hot and rippling.
2. Add the zucchini and yellow squash in as even a layer as possible (it should sizzle as it hits the skillet) and sprinkle with salt and pepper. Let it sit without stirring or moving for 2-3 minutes so it can get nice and golden. Give it a good stir, add a touch more salt and pepper to taste if needed, and let it continue to cook, stirring only every now and then, until the squash is browning here and there and tender to your liking, about 5-7 more minutes.
3. Season with salt and pepper to taste and top with freshly grated Parmesan, if desired. Serve immediately.

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