I love this simple, colorful, and flavorful side dish of zucchini and summer(crookneck) squash.
Zucchini season would not be complete without having this side dish along with a burger off the grill or a piece of marinaded grilled chicken. And the best part but rather unhealthy side of this dish is that it tastes soooo much better cooked in bacon grease(I keep a jar of grease in my fridge during the summer months just for using in cooking!).
My mom steps it up a notch in color and adds shredded or julienned carrots to the dish.
The directions for this dish are easy...
- Cut up into quarters some zucchini and summer squash. You want chunks over slices because the squash will cook down.
- Cut up some onion. The amount of onion that you use is based on the amount of squash you cut up. If you only cut up one summer squash and 1 zucchini, only do 1/4 of an onion. OR if you are like me and don't have fresh onion on hand, use 2 TSBP. of dried minced onions for the 2 squash. If you use dried minced onion, put it in a cup or bowl and hydrate it first with a 1-2 TBSP water....now you have "fresh onion" to put in your squash.
- Melt 1 TBSP bacon grease or use 1 TBSP butter or olive oil in a skillet.
- Put squash & onions in the skillet once the grease or butter/olive oil is melted.
- Cook/fry/sauteed the squash and onions until tender. The picture above shows the squash about 1/2 way done. I like to cook it until it has some browning on the squash.
This dish is best served hot.
The last time I made this, I ended up with leftovers and decided to heat them up in the microwave the next day for lunch. Yuck! It does NOT make a very tasty leftover if heated back up in the microwave. Next time I have leftovers, I am going to take my mom's suggestion and heat them back up in the skillet where the squash might get a bit more browning.
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