Sauteed Summer Squash with Parmesan recipe

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Ingredients

2 medium yellow summer squash
1 small onion
1 tablespoon butter
½ tablespoon canola oil
salt and ground black pepper to taste
4 tablespoons shredded Parmesan cheese, divided, or to taste

Nutrition Info

87.3 calories
carbohydrate: 5.8 g
cholesterol: 11.2 mg
fat: 6.2 g
fiber: 2.2 g
protein: 3 g
saturatedFat: 2.9 g
servingSize: -
sodium: 146.7 mg
sugar: 0.7 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Slice squash and onion to 3/16-inch thickness using a mandolin.

  2. Melt butter and canola oil over medium heat in a large skillet. Add squash and onion to the hot pan and season with salt and pepper. Saute until vegetables begin to soften, about 10 minutes. Sprinkle with 3 tablespoons Parmesan cheese, reduce heat to low, and continue cooking for 5 minutes.

  3. Remove skillet from heat and sprinkle with additional tablespoon Parmesan cheese prior to serving.

Recipe Yield

4 servings

Recipe Note

A simple yet delicious recipe to use with fresh grown garden squash! I have been growing my own squash and making this side dish for years.

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