Nutty Summer Squash with Cheese
If you love Squash and Zucchini like I do then you'll love this little side dish. It's light feeling is refreshing and will keep you coming back for seconds.
If you love Squash and Zucchini like I do then you'll love this little side dish. It's light feeling is refreshing and will keep you coming back for seconds.
- Carbohydrate 4.48692177179199 g
- Cholesterol 57.4999999513923 mg
- Fat 15.0930422869172 g
- Fiber 1.24279273080128 g
- Protein 15.9613090514487 g
- Saturated Fat 3.69449037256574 g
- Serving Size 1 1 Serving (181g)
- Sodium 60.0847082881128 mg
- Sugar 3.24412904099071 g
- Trans Fat 1.34124762494996 g
- Calories 216 calories
Step-by-step
- Coat pan with olive oil and heat on medium heat.
- Mix Broth, salt and pepper in a zip lock bag
- Add garlic and cook for 1 minute stirring the whole time.
- Add Zucchini and Squash to pan.
- Pour just enough broth mixture over each piece of veggie to coat piece.
- Cover and Simmer stir occasionally for about 6 minutes or until the "meat" of the vegetables becomes tender (I like mine to be almost translucent but milky, you might want yours firmer)
- Plate and cover with grated cheese (which will melt if done quickly) and add Pine nuts.
Raw squash salads rely on crisp crunch, but sautéed summer squash and zucchini require intentional moisture management to avoid rubbery textures. Cooking sliced yellow squash and zucchini demands careful attention to internal cell structure rather than relying on a thermometer.
Judging Doneness by Visual Cues
Heat olive oil over medium heat in a wide skillet. Sauté minced garlic for exactly one minute until aromatic, then add the sliced vegetables. Pour chicken broth or a vegetable broth substitute over the pieces. Cover the pan and simmer for roughly six minutes. Watch the flesh of the squash closely. The meat is ready when it transitions from opaque to nearly translucent yet retains a milky center. Pull the pan from the heat immediately if the slices begin to collapse. Plate the hot vegetables promptly, top with grated cheese to encourage quick melting, and finish with toasted pine nuts.
- Pan overcrowding creates steam instead of a proper sauté. Cook smaller batches if necessary to maintain direct contact with the hot metal surface.
- Uneven slicing leads to inconsistent cooking times. Cut rounds to a uniform thickness of one-quarter inch.
- Adding broth all at once waterlogs the pan. Pour just enough liquid to coat each individual piece lightly.
