You can use several different Pickle Creek infused olive oils in this recipe–especially the Greek Basil & Garlic, Lemon Basil & Garlic, and Roasted Garlic olive oils.
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Sauteed Summer Squash
Ingredients
- 3 medium zucchini or yellow summer squash
- 3 tbsp Pickle Creek infused olive oil
- 3 tbsp Parmesan cheese sliced or grated
- 3 cipollini onions or any early season onion
Ingredients
- 3 medium zucchini or yellow summer squash
- 3 tbsp Pickle Creek infused olive oil
- 3 tbsp Parmesan cheese sliced or grated
- 3 cipollini onions or any early season onion
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Instructions
I like to think of this as the "Recipe of 3s" (one glance at the ingredient list will tip you off as to why). I make it all the time in the early summer, when summer squash is in high season. You can slice or chop the zucchini/summer squash. Whichever way you cut it, just aim to get the pieces all about the same size. This will make it easier to cook them evenly.
If you are using onion, chop or slice it in the same way you chopped/sliced your zucchini/summer squash. Then, in the next step, give the onions a head start cooking by adding them ahead of the zucchini by 2-3 minutes, so they have started to soften by the time you add the zucchini/summer squash.
Heat a large skillet over medium heat. Add enough olive oil to completely coat the bottom of the pan. Add the zucchini/summer squash and saute over medium heat, stirring it frequently until it starts to soften.
Reduce the heat to medium low and cover the skillet with a lid, so that the squash continues to soften until tender when pierced with a fork (about 10 minutes). Stir it a couple more times as it cooks.
Season to taste with salt and black pepper, and top with Parmesan cheese. Enjoy!
