If you think you don’t like zucchini or summer squash, you’ve got to try this amazing Caramelized Pan-Fried Summer Squash Recipe. It’s sure to change your mind. To make this easy and delicious summer side dish, you only need squash, olive oil, salt, pepper, and garlic.
I’m still a fairly new gardener, and I’m figuring out what grows best in our area. One vegetable I can always count on to grow well is summer squash. Zucchini and yellow squash aren’t picky about growing conditions, so I always get loads during the summer. This Caramelized Pan-Fried Summer Squash Recipe is one of my favorite ways to cook it.
This caramelized squash recipe is a great side dish for any meal. You can add it to Buddha bowls, tacos, and even pizzas.
This simple way of cooking zucchini and yellow squash adds so much flavor. If you think squash is mushy or boring, you’ve got to try this caramelized squash recipe as soon as possible.
Caramelized Pan-Fried Summer Squash Recipe Ingredients
- Summer Squash – I used a mixture of zucchini and yellow squash. You can use both or just one or the other.
- Oil – I used olive oil because I enjoy the taste of it with vegetables, but you can use whatever oil you prefer.
- Seasonings – I season my squash with salt, pepper, and granulated garlic. You are welcome to add any other spices you like. You can also use fresh garlic instead of granulated if desired.
How To Make The Best Caramelized Pan-Fried Summer Squash Recipe
- Thoroughly wash and dry the squash. Use a sharp knife to slice the summer squash into thin, circular slices. You want them to be about 1/8th of an inch thick or so. If the squash is large, you can cut the circles in half.
- Heat a large pan over medium heat and add 2-3 teaspoons of olive oil. Let the oil get hot, and then add in your sliced squash. You want the squash slices to be in a single layer in the pan, so you may have to cook your squash in a few different batches.
- Add the squash to the pan and toss to coat with the oil. Next, add the salt, black pepper, and granulated garlic. Mix together well, and then use a spatula to help lay the slices out in a single layer on the bottom of the pan.
- Let the squash cook until the bottom side is browned, about 4-5 minutes, and then flip it over to the other side. Allow it to cook for another 3-4 minutes, until both sides of the squash slices are nice and browned. I like to turn the heat up toward the end so the squash quickly browns up. Allow the squash to cool and enjoy!
Caramelized Squash Frequently Asked Questions
- What kind of squash should be used in this recipe? I used both green zucchini and yellow summer squash. You can use either of those or both, as I did.
- What if your squash is really large? If it has a lot of girth, you can cut each slice in half or quarters if needed. If you have one of those huge zucchinis, they can be a little seed-heavy, so you may want to remove some seeds before slicing.
- Can these be baked in the oven? Yes, you can toss the raw squash with oil and seasonings and roast in the oven until browned.
- How should this pan-fried summer squash be enjoyed? It can be served as a side dish to any meal or added to bowls, salads, or pizzas.
Have a question I didn’t answer? Ask me in the comment section below, and I will get back to you ASAP.
Looking For More Summer Side Dish Recipes?
The Best Roasted Zucchini Recipe
Chickpea Salad with Cabbage and Cucumber
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Caramelized Pan Fried Summer Squash
- Total Time: 17 minutes
- Yield: 1-2 1x
- Diet: Vegan
Description
If you think you don’t like zucchini, or summer squash, you’ve got to try this amazing Caramelized Pan Fried Summer Squash Recipe! It is sure to change your mind! You only need squash, olive oil, salt, pepper and garlic to make this easy and delicious summer side dish.
Ingredients
- 1–2 small sized summer squash, zucchini or yellow squash
- 2–3 teaspoons olive oil
- 1/4 teaspoon granulated garlic
- Salt and black pepper, to taste
Instructions
- Thoroughly wash and dry our squash. Use a sharp knife to slice the summer squash into thin, circular slices. You want them to be about 1/8th of an inch thick or so. If the squash is large, you can cut the circles in half, or even quarters.
- Heat a large pan over medium-high heat and add 2-3 teaspoons of olive oil. Let the oil get hot and then add in your sliced squash. Toss to coat with the oil. Next, add in about 1/4 teaspoon salt, black pepper and granulated garlic. The seasoning amounts will depend on how big your pan of squash is and what you like. Mix together well and then use a spatula to help lay the slices out in a single layer on the bottom of the pan.
- Let squash cook until the bottom side is browned, about 4-5 minutes, and then flip squash over to the other side. Allow to cook for another 3-4 minutes, until both sides of the slices of squash are nice and browned. I like to turn the heat up a little bit toward the end, so that the squash browns up pretty quickly. Allow squash to cool and then enjoy!
Notes
It’s important for the squash slices to be able to be in a single layer in the pan, so you may have to cook the squash in a few batches if you have a lot.
- Prep Time: 5 mins
- Cook Time: 12 mins
- Category: Side, Vegan
- Method: Stovetop
- Cuisine: American
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