| Level: | Easy |
| Total: | 30 min |
| Prep: | 10 min |
| Cook: | 20 min |
| Yield: | 4 servings |
Ingredients
- 1 tablespoon extra-virgin olive oil
- 1 tablespoon butter
- 1/2 pound zucchini, cubed
- 1/2 pound yellow squash, cubed
- 1/2 red onion, diced
- 1/4 cup chives, cut into 1/2-inch pieces
- Salt and freshly ground pepper
Instructions
- In a large skillet, heat oil and butter over high heat. Add zucchini, squash and onion. Cook until softened and golden, about 10 minutes. Remove from heat and mix in chives. Season with salt and freshly ground black pepper, to taste.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 96 |
| Total Fat | 7 g |
| Saturated Fat | 2 g |
| Carbohydrates | 10 g |
| Dietary Fiber | 2 g |
| Sugar | 2 g |
| Protein | 1 g |
| Cholesterol | 8 mg |
| Sodium | 324 mg |
Reviews
Definitely easy and tasty. You can add almost anything to this. ( I took skip the yellow squash). Sometimes I add some chopped celery or mushrooms, chopped up leftover chicken or ham. A little b-b- q spice doesn’t hurt either
Love this…added garlic and garlic oil and after reading the reviews put in some REAL turkey bacon…KEEPER!!!!
I love this recipe! I’ve been making it for a couple of years now. I use all zucchini (matter of taste, I like zucchini better than summer squash. Now that I grow my own I can have it all the time in the summer! Really simple to make and tasty! I can’t believe some reviewers gave it low stars! The trick to get the most flavor is to let the veggies start to caramelize a bit before you start stirring it, that’s where you develop your flavor. Also want to give Food Network 0 stars for taking Sunny, Claire, Pat & Gina and Guy off the weekly and daily lineup of shows. I sorely miss watching them, even if the show is a repeat.
This was really quick, simple, and inexpensive. As a college athlete on a budget I will have to look into more recipes like this.
I cook my “squashes” like this all the time, so for a change I think I am going to cook some angel hair pasta in chicken broth (learned that from Claire Robinson) and add these veggies, along with some oven garlic roasted roma tomatoes, to it and serve as a side dish for my pork medallions! I think it will be great! I’ll let y’all know
This was tasty, but it didn’t knock my socks off. Partially, I’m not a bog fan of squishy zucchini.
I left out the butter and used 4 small zucchini and 1 whole yellow onion. I added 4 cloves of garlic, 1 diced carrot, 1 red pepper, 1 large can tomatoes, about 2 tablespoons Herb De Provence and a sprinkling of red pepper flakes. I then added enough brown rice to absorb the liquid and simmered for about 5 minutes. I topped with fresh parsley and grated Parmesan cheese. Tasty!
delicious, easy and healthy!! did use can’t believe it’s not butter lite, about 2-3 tbls. and sauteed some minced garlic with the squash. (always have to have garlic and onion!). sometimes i add hormel REAL bacon pieces and sprinkle with a little grated parm. red or green bell pepper would be good too YUMMY!! love you sunny!!!
very quick, easy and tasty. i actually did two dishes in one. i cooked bacon, used the grease (instead of the oil), added butter and sauteed the veggies. then i removed 2/3rds of the veggies and added 3 eggs to the 1/3rd veggies and made a fritatta. i sprinkled the hash and fritatta with the crumbled bacon and cheese on to the frittatta.
dont be afraid to use your imagination and whats on hand in your kitchen!
This was OK. Not great. I found it to lack something. I ended up adding a fresh chopped tomato to give it a little “something”.