Wednesday, June 17, 2009

Sautéed Squash Medallions

Sometimes the best way to cook fresh veggies is the simplest. Just some olive oil and salt and pepper bring out the sweet and juicy flavor of fresh summer squash. Also, caramelizing veggies as you cook them - just bringing out the slightest browned color in them - will draw out their amazing natural sweetness. These simple sautéed squash medallions go down like candy, the perfect accompanimnet for a light, summery meal.

Sautéed Squash Medallions

1 tablespoon extra virgin olive oil
2 medium yellow crook-necked squash
1 medium zucchini squash
Salt and pepper to taste

Heat the olive oil in a heavy skillet over medium to medium-high heat. Meanwhile, slice up your squash and zucchini on the diagonal so that you have pretty round slices. Season with salt and pepper to taste. Place the slices in the pan in an even layer and allow them to brown for about 3-4 minutes. Turn the slices over and allow them to cook for another 2-3 minutes. Remove from the heat and serve immediately for a fresh and tasty veggie side dish.


Anonymous said...

What's the tasty looking chicken next to it!?

Anonymous said...

We are anxiously awaiting our summer's crop of zucchini and yellow squash, for just this kind of thing. Is it weird that I prefer the yellow squash over the zukes?

I found you on TasteSpotting and am writing to say that if you have any photos that aren’t accepted there, I’d love to publish them. Visit my new site (below), it’s a lot of fun! I hope you will consider it.


Cathy - wheresmydamnanswer said...

This is one of our favorite easy week night side dishes - I sometimes add Parmesan Cheese on top as well!

Maryanna said...

I'm so glad you posted this. I have lots of squash, and I'm board with the same 'ol recipe. I know I will love this one.


Made by Lena