Sauteed Summer Squash with Parmesan

A simple yet delicious recipe to use with fresh grown garden squash! I have been growing my own squash and making this side dish for years.

Step: 1

Slice squash and onion to 3/16-inch thickness using a mandolin.

Step: 2

Melt butter and canola oil over medium heat in a large skillet. Add squash and onion to the hot pan and season with salt and pepper. Saute until vegetables begin to soften, about 10 minutes. Sprinkle with 3 tablespoons Parmesan cheese, reduce heat to low, and continue cooking for 5 minutes.

Step: 3

Remove skillet from heat and sprinkle with additional tablespoon Parmesan cheese prior to serving.

Per Serving: 87 calories; protein 3g; carbohydrates 5.8g; fat 6.2g; cholesterol 11.2mg; sodium 146.7mg.

The most clear way to pick a side dish is to look at your main dish (pasta, chicken, seared tofu) and choose more different. When you’re making pasta, go for a simple vegetable . Making steak? Go for more light. If you’re want to cooking stir-fry with rice, it must not a good idea to adjust with make a rice salad.

This also can make to cooking process . You don’t want to overcommit your oven by making to do list three dishes at once in there, or be rounding four pans on the cooking items . But often you can made a dish do double-duty .