Summer Squash, Simply Prepared

Name: Summer Squash, Simply Prepared
Total time: 20 min
Ingredients: 3 tablespoons olive oil; 1 tablespoon minced garlic; 1 1/2 pounds summer squash, sliced into rounds; Salt and pepper; 2 teaspoons fresh lemon juice, or to taste; Chopped fresh parsley for garnish

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Makes 4 servings 1x

Time 20 minutes

Units Scale

Ingredients

3 tablespoons olive oil
1 tablespoon minced garlic
1 1/2 pounds summer squash, sliced into rounds
Salt and pepper
2 teaspoons fresh lemon juice, or to taste
Chopped fresh parsley for garnish

Instructions

1. Put the oil in a medium skillet over medium heat. When it’s hot, add the garlic and cook until it sizzles, about a minute. Add the squash, sprinkle with salt and pepper, and cook, turning occasionally, until the pieces are tender and browned in spots, 10 to 15 minutes.
Just before serving, sprinkle with the lemon juice, then taste and adjust the seasoning. Garnish with the parsley and serve.

— Recipe from How to Cook Everything Vegetarian

Recipe variations

Steamed Baby Summer Squash

In season, mini squash, an inch or less wide and just a couple of inches long, are becoming increasingly available in supermarkets and certainly in farmers’ markets: Substitute baby squash for the full-size squash. Trim, cut them in half lengthwise, and sprinkle with salt and pepper, then steam until tender, about 5 minutes. Transfer to a serving bowl, drizzle with a little olive oil or melted butter instead of lemon juice, toss to coat, and serve.