Squash and Zucchini in 20 Minutes
Enjoy tender Squash and Zucchini with charred edges. This sautéed zucchini and squash side uses a cast iron pan. Includes a budget swap table. Ready in 20 min.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at cookingwithkendra.net.
Cooking tools:
- Cast iron skillet
- Kitchen scale
- Chef's knife
- Cutting board
- Mixing bowl
- Stove
- Spatula
- Spoon
Ingredients
- 1 lb (450g) yellow summer squash, sliced into ¼ inch rounds
- 1 lb (450g) zucchini, sliced into ¼ inch rounds
- 1 medium (150g) yellow onion, thinly sliced
- 2 tbsp (30ml) olive oil
- 3 cloves (15g) garlic, minced
- ½ tsp (3g) kosher salt
- ¼ tsp (1g) black pepper
- 2 tbsp (8g) fresh parsley, chopped
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