Celebrating Modern Jewish Living Through Food, Tradition, and Family
Sauteed yellow squash and zucchini is sweet, tender, and just about the perfect side dish.
The Backstory: This fast and easy recipe is something that I’ve whipped up many times whenever squash and zucchini are in season. I’m always looking for new things to do with these delicious vegetables and it turns out, (no surprise) that they’re at they’re most delicious when they’re lightly seasoned and served as close to fresh as possible. This dish is so interchangeable. A few veggies here, a few herbs, a little sauteeing, and voila. I prefer fresh herbs, but dried can be substituted. I haven’t tried it yet, but I am sure that frozen veggies can also be used. More of the Backstory after the recipe…
Yellow Squash and Zucchini
…The Backstory continues: What I also love about the combination of these two veggies is that they’re easy to dress up. You can add a cup of homemade marinara and some fresh Parmesan cheese, for an instant ratatouille that goes beautifully with pasta. Likewise, serve sauteed yellow squash and zucchini cold or at room temperature with Israeli couscous for a delicious vegetarian lunch or dinner (add in some halved teardrop tomatoes–yum) for a truly scrumptious meal. This is just one of those versatile combinations that works well as a side or main dish and can move in and out with different seasonings to work seamlessly with an array of veggies, like eggplant, artichokes, and other vegetables.