My kids love almost all vegetables. All except for brussel sprouts (and who can blame them on that one), squash and zucchini. Which is a huge bummer for me because squash is my favorite! This is a great, easy side dish to whip out, which means I can eat this while my kids eat something else. It’s got tons of flavor and just a few ingredients. You can’t beat that!
Zucchini and Summer Squash with Parmesan
Olive Oil
1 zucchini
1 summer squash
1/2 yellow onions, cut into strips
Salt and pepper to taste
Pinch of red pepper flakes
1/4 cup freshly grated Parmesan cheese
Cut the zucchini and squash into 1/4″ round or diagonal slices (diagonal look prettier).
Heat 1 tablespoons of olive oil in a large skillet and add the zucchini, squash, and onions. Season with salt, pepper, and red pepper flakes. Cook for 10-15 minutes on medium-low heat until the onions are light brown and the zucchini and squash are finished cooking. Sprinkle with Parmesan. Remove from the pan and serve immediately.
*Notes: Make sure you don’t overcrowd the pan. If you do, the top layer will trap the moisture in the bottom layer and you will steam the veggies not saute them. Then they end up kind of soft and squidgy without much color on them. And don’t think you’ll speed it up by adding a lid – that steams them too…I learned that one the hard way!
