Pan fried yellow squash is an easy side dish that is perfectly seasoned with butter and herbs. It is tender and savory with crispy, caramelized edges. Although known as summer squash, it is a delicious summer side dish. However, it is usually available year round in most grocery stores.
Why this recipe is just so good....
- Squash is a deliciously versatile vegetable. It has a sweet, mild flavor and goes really well with many different herbs and spices. You can easily serve this yellow squash recipe with beef, chicken, pork or seafood.
- It is easy to prepare and can be on the dinner table in about 15 minutes.
- Pan searing the squash gives it a savory taste and crispy edges. When fried in a bit of butter and oil at a higher temperature, the squash will caramelize and taste so much better than steaming it.
- Another sautéed squash recipe to try is my Maple Pecan Butternut Squash. Or try my Roasted squash and zucchini recipe.
You need the following ingredients to make this tasty fried yellow squash:
- extra virgin olive oil
- fresh yellow summer squash
- red or yellow onion
- garlic cloves
- basil, sage, oregano, thyme (any herbs of choice)
- salt, pepper
Try to buy small to medium size yellow squash. Look for firm squash without any soft spots. They will be the most tender and have smaller seeds. If only larger squash are available, you can scrape out some of the seeds before cooking.
Fresh herbs are always preferable, but you can substitute dried herbs in this recipe. Start with a ½ teaspoon dried herb to start and add more to taste.
How to make pan fried yellow squash
Rinse the squash and pat dry with a paper towel. Slice down the middle lengthwise. Cut into approximately ½ inch thick squash rounds. Thinly slice the red onion. Finely mince the garlic cloves and fresh herbs.
Heat a large skillet over medium-high heat and pour in the oil and add the butter to melt in the pan.
Add the yellow squash and cook for 2 minutes, stirring while it cooks. Add the onion, turn heat to high and saute' both for an additional 4 minutes.
Continue to pan fry the squash for about 2 more minutes, turning the pieces over as they brown. Lower heat to medium and add the garlic and herbs. Stir and cook for 1 minute.
- You don't have to peel yellow squash since the skin is very soft and quite edible.
- Scoop out seeds with a spoon only if the squash is large.
- Preheat the pan for a few minutes to make sure it is hot enough.
- Try to fry the squash in a single layer if possible. Do not to overcrowd the squash in the skillet. They will steam instead of frying and won't get crispy edges.
- Make sure to add the garlic last since it can burn if cooked too long or at too high a temperature.
Storage and Reheating
Store leftovers in an airtight container in the refrigerator for about 2 days. It will be much softer the second time around. Spray a pan with some non stick cooking spray. Heat at high heat for a minute or two, stirring well to heat through. It won't have the crispy edges but will still be very tasty.
Heat the pan first on medium heat and then add oil and butter. Watch it so the butter doesn't burn or smoke. If so, turn heat to low-medium
When you first add the squash, don't move it around yet. Let it cook before stirring. It will start to brown and lift away from the pan. Then it is safe to stir and flip the squash without it sticking.
No, yellow squash have very thin skin that are completely edible. Just rinse well and pat dry before slicing.
Squash can be frozen for about 3 months but expect it to be very mushy. I would suggest pureeing it before you freeze. Either store in small plastic zipper bags or even in ice cube trays. You can freeze the cubes in a bag and use as needed.
Pureed vegetables are great in baby foods, soups, added to meatloaf, casseroles or pasta sauce.
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Pan fried yellow squash is an easy side dish that is perfectly seasoned with butter and herbs. It is tender and savory with crispy, caramelized edges. Although known as summer squash, it is usually available year round in most grocery stores. It is so versatile and goes well with most main dishes.
- 4 medium sized yellow squash
- 1 tablespoon unsalted butter
- 1 tablespoon olive oil
- 1 small red onion *
- 2 cloves garlic
- 2 sprigs fresh thyme, chopped *
- 2 sprigs oregano, chopped
- 3 leaves of sage, chopped
- 3 leaves of basil, chopped
- ½ teaspoon salt
- ½ teaspoon black pepper
1. Rinse the squash and pat dry with a paper towel. Slice down the middle lengthwise. Cut into approximately ½ inch slices. Thinly slice the red onion. Finely mince the garlic cloves and fresh herbs.
2. Heat a large skillet over medium-high heat and carefully pour in the oil and add the butter to melt in the pan.
3. Add the yellow squash and cook for 2 minutes, stirring while it cooks. Add the onion and saute' both for an additional 4 minutes.
4. Increase heat to high heat. Continue to pan fry the squash for about 2 more minutes, turning the pieces over as they brown. Lower heat to low-medium and add the garlic and herbs. Stir and cook for 1 minute. Don't overcook or burn the garlic or herbs since they won't taste very good.
*If only larger yellow squash are available, you can scoop out some of the seeds after you have sliced the in half.
*If you prefer, use dried ground spices instead of the fresh. Start with ½ teaspoon of each herb. Add a bit more to taste. Or use 1- 2 teaspoons of Italian seasoning.
*Store leftover squash in an airtight container in the refrigerator for 2 days. Reheat in a pan sprayed with non stick cooking spray on medium heat for about 2 minutes until hot.
Keywords: summer squash, vegetable, saute', pan fry