3-Ingredient Sauteed Summer Squash
This 3-ingredient sauteed summer squash is a quick and simple way to get the most flavor out of your squash in peak season. It works with yellow squash, gray squash (calabacitas), and zucchini (courgettes). Ready in 10 minutes.
Servings: 4
Ingredients
- 1 pound summer squash (500 grams) can be yellow, gray, Korean, calabacitas, zucchini, courgettes, pattypan, or golden zucchini
- 1 Tablespoon olive oil or neutral cooking oil
- Salt to taste
- 2 Tablespoons nutritional yeast
- Chile powder shichimi togarashi, or chile flakes to taste
Instructions
- Slice the squash into bite-sized pieces about 1/4 inch (1/2 centimeter) thick.
- Heat the oil in a large skillet over medium heat. When the oil is hot, add the squash in a single layer. Season the squash with salt. Don’t touch the squash for the first 3-4 minutes or so, until the bottom side is light golden brown. If the squash hasn’t browned at all after 5 minutes, increase the heat slightly.
- Start to stir the squash periodically, until the pieces have some nice browning on both sides, another 3-4 minutes. (They don’t all have to be perfectly browned on both sides, you don’t have to be that particular.) Sprinkle the nutritional yeast over the squash and stir well. Cook and stir until the yeast is evenly distributed, 1-2 minutes.
- Season with chile powder/flakes or shichimi togarashi (if using) and serve immediately.
Notes
If the squash becomes mushy toward the end of the cooking, season and remove it immediately. We want the squash to be tender but don’t want to overcook it.
If you make a double batch, make sure you have a large skillet (12+ inches or 30+ centimeters). You may need to use a higher heat level as well.