Summer Squash is one of my favorite vegetables, but my children are not as crazy about it. Which is why I am always looking for new ways to season and prepare yellow squash. I have found that if I constantly change how I serve it, they don’t have a chance to get tired of it. Since I have been using yellow squash in so many unexpected ways, I thought I could get away with serving it simply with chives. My kids all enjoyed it and had seconds. But I will still play it safe and hide the next squash I harvest in lasagna.
- 2 medium yellow squash, thinly sliced
- 2 tablespoons olive oil
- ½ cup chopped chives
- 4 cloves garlic, minced
- ½ teaspoon seasoned salt (How to Make Seasoned Salt)
- dash of pepper
- Add the oil, chives and garlic to a large frying pan. Saute for a minute.
- Add squash and sprinkle with seasoned salt and pepper. Toss to coat and cook over a medium-high flame for 7 – 8 minutes or until squash is tender, but still crisp.
My garden made this a really frugal dish. In addition to the squash, I also used chives and garlic from my garden. I used homemade seasoned salt, so the only notable expense was for the little bit of olive oil in the recipe.
What are you harvesting from your garden?