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Nutrition Facts
Serving Size 1 (140g) Recipe makes 4 servings
Calories 82
Calories from Fat 62		(75%)
Amount Per Serving		%DV
	Total Fat 6.9g	10%
	Saturated Fat 1.0g	4%
	Monounsaturated Fat 4.9g
	Polyunsaturated Fat 0.8g
	Trans Fat 0.0g
Cholesterol 0mg		0%
Sodium 11mg		0%
Potassium 282mg		8%
Total Carbohydrate 5.0g		1%
	Dietary Fiber 1.3g	5%
	Sugars 2.5g
Protein 1.4g		2%
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Girls Weekend

cookin_nurse

Simple Skillet Zucchini Squash

Recipe #380670 | 30 min | 5 min prep | add private note

⁽⁵⁾ RATE IT NOW Print Recipe

By: Melanie2590
Jul 7, 2009

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.

SERVES 4 (change servings and units)

Ingredients

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)

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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Featured Reviews for This Recipe

From: Evie*

On Oct 18, 2009

Always looking for new ways to cook zucchini, came across this and liked the sound of it. I also didnt add salt and didnt cook for so long as I find zucchini easily turns to mush. Very tasty result, love the added parmesan.

1 person found this review helpful

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From: *Parsley*

On Jul 25, 2009

I never get tired of summer squash. This was so simple, but wonderful. I didn't cook mine quite as long as written before uncovering.... just personal preference. Because of the beef bouillon, I really didn't see the need for adding more salt; it was yummy as it was! Thanx for posting this.

4 people found this review helpful

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From: Chef #1317726

On Jul 7, 2009

YUM! i have loads of squash in my garden so i was glad to stumble across this right after you posted it. i chose to use parmesan cheese to top it before i served it. this was delicious and extremely easy. i will definitely make this again and again and again.

6 people found this review helpful

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From: Chef #1324315

On Jul 14, 2009

I just made this and love it. I only had to cook it covered for 10 minutes before uncovering.

5 people found this review helpful

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Read all 5 reviews