Usually, we do not eat zucchini and yellow squash during the winter as they are not in season. This year though, one of our local grocery stores is getting in a great looking crop from Florida. Plus, they are really inexpensive compared to the typical summer prices,thus I could not resist.
My mom frequently would make fried zucchini and summer squash by dredging slices in flour then pan frying. I was not a fan.
I find that I love zucchini if it is cut in to strips (quartered) then sauteed in a little butter. Yum!
There really is not a formal recipe for how to cook the squash.
How to Saute Squash
Ingredients
- Small Zucchini or Summer Squash
- Butter
- Salt
- White Sauce (optional)
Instructions
- Quarter smaller squash and cut into halves, thirds, or quarter lengths (depending on size).
- Place in hot skillet with melted butter.
- Saute until tender.
- Add salt to taste.
- Serve with Japanese steak house style white sauce (optional).
For a special treat, I like the squashed served with some Japanese steak house style white sauce. Here is a recipe that is supposed to be very similar to what you can find in many of the restaurants.
Apparently, several Japanese steakhouses started selling their sauces to take home as well.