Simple Skillet Zucchini Squash |
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Prep Time: 5 Minutes Cook Time: 25 Minutes |
Ready In: 30 Minutes Servings: 4 |
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My mom threw this together the last time I was at her house and I loved it. I didn't get her exact recipe, but I did my best to recreate it. This is a great, easy recipe for a fresh summer squash crop! I sometimes use a large onion instead of a small one. The onion really soaks up a lot of flavor when it cooks and I absolutely love it. Of course, I really like onion a lot. If you like onions a lot, I recommend using more than called for. Ingredients:
2 tablespoons olive oil |
2 medium zucchini or 2 medium yellow squash, cut into thick slices and then quartered |
1 small onion, chopped |
3/4 teaspoon beef bouillon granules |
1/4 cup water |
salt (optional) |
fresh parmesan cheese (optional) |
Directions:
1. In a medium-large skillet, heat oil and then add onions and zucchini.
2. Cook over medium-high heat, stirring frequently, for 5 or 6 minutes. Reduce heat to medium-low.
3. Add water, beef bullion granules, and salt. Cover and cook 15 minutes. (Check on zucchini during cooking and add more water if needed.).
4. Remove lid and stir. Continue to cook, uncovered, until any remaining water is absorbed.
5. Serve topped with fresh grated parmesan cheese.
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