Zucchini and Yellow Squash explode out of my friends and neighbor’s gardens this time of year. Great and versatile way to use this bounty from nature. Enjoy.
Rating :
Prep Time : 5 Mins
Cook Time : 10 Mins
Ready In : 15 Mins
Category : Side
Tags : Squash, Zucchini, Medley, Sauté
- 2 pounds Zucchini
- 2 pounds Yellow Squash
- 1 pound Onions
- 1 tablespoon garlic
- 1 tablespoon olive oil
- 1 tablespoon butter/oil, or as needed for griddling
- Seasoning (See preparation)
- Core and chop squash and zucchini into ½ inch cubes removing the seeds. Place in half sheet tray.
- Peel and chop onion to ¼ inch dice. Place in half sheet tray.
- Drizzle olive oil and seasoning over veggies and mix. Seasoning is driven by what type of meal that you are pairing this side with, For Mexican, I use Southwest Seasoning by McCormick (1 TBSP). For Italian, use Italian Seasoning (1 TSP) and Parmesan Cheese (1 TBSP). For Asian, I use fresh ginger (1 TSP) and Teriyaki Sauce (1 TBSP). Adjust seasoning to your taste.
Dump prepped half sheet tray on griddle and spread out to form a single layer. Flip veggies every 2 mins. After 8 min, melt butter and add garlic. After 2 more minutes, transfer to half sheet tray.
Serve, enjoy!