Sautéed Summer Squash with Parmesan

What’s not to love about summer squash?  They’re easy to prepare, low in calories, high in vitamins, and buttery in flavor.  As far as preparation, I love to sear the big yellow and green slices in a touch of hot oil, just long enough to caramelize one side, and then the other, without overcooking the delicate, seedy center.  Topped with grated parmesan cheese and freshly ground pepper, these guys can accompany almost any main course . . . from a big bowl of pasta, to a whole roasted chicken, to barbequed brisket.  Now that is my kind of side dish.

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