| Level: | Easy |
| Total: | 25 min |
| Prep: | 10 min |
| Cook: | 15 min |
| Yield: | 4 servings |
Ingredients
- 1 1/2 tablespoons extra-virgin olive oil
- 3 medium yellow or green summer squash or a mix, diced (about 1 1/2 pounds)
- 1 small jalapeno, minced (with some seeds)
- 1 medium onion, diced
- 1 1/2 teaspoons white wine vinegar
- Kosher salt and freshly ground black pepper
- 2 teaspoons finely chopped fresh sage or rosemary
- 1 large clove garlic, minced
- 1/4 cup minced fresh chives
Instructions
- Heat the oil in a large nonstick skillet over medium-high heat. Add the squash, jalapenos, onions, vinegar, 3/4 teaspoon salt and pepper to taste and stir to combine. Cover and cook until the squash starts to brown, stirring twice during cooking, about 6 minutes.
- Remove the lid and continue to cook, stirring occasionally, until the squash is nicely browned and tender, another 6 minutes. Add the sage and garlic and cook for 1 minute. Season with salt to taste. Stir in the chives, transfer to a bowl or platter and serve.
Nutrition Facts
| Calories | 87 calorie |
| Total Fat | 6 grams |
| Saturated Fat | 1 grams |
| Cholesterol | 0 milligrams |
| Sodium | 133 milligrams |
| Carbohydrates | 8 grams |
| Dietary Fiber | 2 grams |
| Protein | 2 grams |
| Sugar | 5 grams |
Reviews
OK, this was absolutely delicious! I live in Florida so right now and March summer squash it is rolling like the thunder. A local backyard vegetable grower like me gave me three Summer squash this morning and I had a jalapeño and of course an onion. When I saw this recipe I knew this would be the one for this evening to go with my lobster tail and it was perfect! Follow the directions exactly and you will have a side dish that you will make more than once, I promise you. And I’m not all that much of a summer squash person, or I wasn’t and now I am.
One of my favorite summers squash dishes! Perfect amount of heat and the vinegar adds just the right amount of freshness. I make this often in the summer and have yet to find someone who doesn’t like it – even the ones who say they don’t like zucchini.
The vinegar, lack of oil, and herbs make this feel very bright and light, and the jalapeño gives a definite heat. You still feel the heat in your mouth after the meal, but not unpleasantly. Made it to accompany leftover chicken, but it could go with almost any dish. Great use of the over abundant summer squash. Will definitely make again.