Golden Summer Squash

1. 1

   Place a large skillet over medium heat.

2. 2

   After about 1 minute, add 1 T of the olive oil, and swirl to coat the pan.

3. 3

   Add the onion and salt.

4. 4

   Cook, stirring often, for about 10 minutes, or until the onion becomes very tender and lightly golden.

5. 5

   Transfer to a bowl and set aside.

6. 6

   Return the pan to the heat and slick the pan with just a teaspoon or two more of olive oil.

7. 7

   Add the squash in a single layer, and cook, without stirring, until very golden on the bottom, for 1-2 minutes.

8. 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. 9

   Toss in the garlic, and return the onions to the pan.

10. 10

    Mix well, and season to taste with additional salt, if needed, and with a good amount of freshly ground black pepper.

11. 11

    Serve hot, warm or at room temperature, garnished with a light sprinkling of thyme, and pine nuts and/or cheese, if desired.

12. 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. 13

    Peeling the squash is optional.

* Per serving · 4 servings · Values may vary.

No additional tips available.