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.
Ingredients
- 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
Instructions
- 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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curiouscuisiniere says
I love roasted or sauteed squash and am so excited that it is starting to come in season! Beautiful picture!
EcoCatLady says
I can't believe you're already harvesting squash! My seeds just went in the ground yesterday!
Chris says
I used to HATE squash. Funny, now it's one of my preferred veggies.
The Slow Roasted Italian says
I am excited to have added squash to our vegetable options. I love roasted and can't wait to have sauteed as well.
Jessica says
Just made this a few nights this week – so simple, SO good.
Kim Honeycutt says
I told my husband I want him to plant zucchini in the garden this year. I'll have to try this. Pinned it.