Simple Skillet Zucchini Squash Recipe #380670
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.
by Melanie2590
30 min | 5 min prep
SERVES 4
- 2 tablespoons olive oil
- 2 medium zucchini or 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)
- In a medium-large skillet, heat oil and then add onions and zucchini.
- Cook over medium-high heat, stirring frequently, for 5 or 6 minutes. Reduce heat to medium-low.
- Add water, beef bullion granules, and salt. Cover and cook 15 minutes. (Check on zucchini during cooking and add more water if needed.).
- Remove lid and stir. Continue to cook, uncovered, until any remaining water is absorbed.
- Serve topped with fresh grated parmesan cheese.
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5 stars