Simple Skillet Yellow Squash
This super simple skillet yellow squash recipe is about to become your absolute go-to side dish. It's fast, easy, comforting, and pairs perfectly with pretty much anything.
Equipment
- Large skillet
Ingredients
Main Ingredients
- 2 lb Yellow squash Look for firm, bright yellow squash without soft spots.
- 2 tbsp Olive oil Use a good quality olive oil.
- 0.5 tsp Sea salt Adjust to your taste!
- 0.5 tsp Black pepper Freshly ground is always best.
Optional Flavor Boosters
- 0.25 cup Grated parmesan cheese Adds a salty, nutty finish.
- 1 tsp Garlic powder A quick way to infuse garlic flavor.
- 1 tsp Italian seasoning Brings in classic herb notes.
- 0.5 tsp Crushed red pepper flakes For a little kick if you like things spicy!
Instructions
- Wash the yellow squash under cool water.
- Trim off the stem and blossom ends of the squash.
- Slice the squash into rounds about 1/2 inch thick.
- Heat the olive oil in a large skillet over medium heat until shimmering.
- Carefully add the sliced squash to the hot skillet. Cook in batches if necessary to avoid overcrowding.
- Cook the squash for about 5-7 minutes, stirring occasionally, until edges soften and brown slightly.
- Once the squash is tender-crisp, sprinkle in the sea salt and black pepper. Stir gently to coat.
- Add any optional flavor boosters (parmesan, garlic powder, Italian seasoning, red pepper flakes) and stir to combine.
- Cook for another minute or two to let flavors meld and cheese melt.
- Remove from heat and serve immediately.
Notes
Storage: Let leftovers cool completely before storing in an airtight container in the refrigerator for 3-4 days. Reheat gently in a skillet over low heat or briefly in the microwave. Tips: Don't overcrowd the pan; slice evenly; use medium heat; don't overcook; can wash and slice squash a few hours ahead and store in fridge.