Sautéed Summer Squash with Red Pepper and Onion
- Total Time
- 20 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 2tablespoons extra virgin olive oil
- ½medium onion, chopped (about 1 cup chopped)
- 2plump garlic cloves, minced
- 1½pounds summer squash, cut in ½-inch dice
- 1small red pepper, cut in ¼-inch dice
- Salt and freshly ground pepper
- 2tablespoons chopped fresh parsley
Nutritional analysis per serving (8 servings)
51 calories; 4 grams fat; 1 gram saturated fat; 0 grams trans fat; 2 grams monounsaturated fat; 0 grams polyunsaturated fat; 5 grams carbohydrates; 1 gram dietary fiber; 3 grams sugars; 1 gram protein; 248 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Heat the olive oil in a large, heavy skillet over medium heat and add the onion. Cook, stirring often, until tender, 5 to 8 minutes, and add the garlic, summer squash, red pepper, and about ¾ teaspoon salt. Turn the heat to medium-high and cook, stirring, until the squash is translucent and the red pepper tender, about 10 minutes. Add freshly ground pepper, taste and adjust salt. Stir in the parsley and remove from the heat. Serve as a side dish, or use as a filling for a vegetable tart, gratin, or frittata.
- Some types of squash cook faster than others. Zucchini cooks more quickly than pattypan, for example.
- You can make this a few hours before you serve it and reheat it gently. If you’re using it as a filling for another dish, it will hold for 3 days in the refrigerator. The squash may throw off some juice in the refrigerator; just stir the dish well and use
Private Notes
Comments
A little freshly grated Parmesan cheese right before serving would be good. Delicious dish.
This was so good I probably will not make zucchini any other way. Used three types of zucchini from the garden. Cut the vegetables larger than recommended and preferred the chunkier texture. Used it in the zucchini gratin - everyone loved it!
Of course, had to do this southern-style and use a bit of bacon grease instead of olive oil. Transports you to south of the M-D line.
new mexico magick: add corn and green chile
This is a delicious recipe and a fantastic way to use all those CSA zucchini!
This was absolutely delicious and a perfect way to use all that CSA zucchini!