Sautéed Zucchini or Yellow Summer Squash
Golden and tender squash with bright lemon and fresh herbs
Why This Recipe Works
Salting the squash beforehand draws out excess moisture, ensuring it browns beautifully rather than steaming in its own liquid. This technique creates concentrated flavor and a tender, never-soggy texture.
Instructions
Toss the squash with salt in a colander and let it sit for 30 minutes to drain. This draws out excess moisture so the vegetable browns rather than steams. Thoroughly pat the slices dry with paper towels before cooking.
Heat a small portion of the oil in a large skillet over medium heat until it shimmers. Add the onion and cook until softened and translucent, about 5 minutes.
Increase the heat to medium-high and add the remaining oil. Add the squash and lemon zest, then cook until the squash is tender and lightly browned, about 8 to 10 minutes. Avoid stirring too frequently to allow the edges to properly caramelize.
Remove the skillet from the heat and stir in the lemon juice and parsley. Season with pepper to taste and serve immediately while the vegetables are hot and vibrant.
🍽️ Complete the Meal
Frequently Asked Questions
Can I freeze this recipe?
Refrigerate in an airtight container for up to 3 days, though texture is best when fresh.
Can I make this ahead of time?
The squash can be salted and drained up to 2 hours in advance.
What substitutions can I make?
- fresh parsley: basil, mint, tarragon, or chives
