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.
Simple Sauteed Summer Squash
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
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!
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