Squash Julienne

Do you have an abundant squash harvest or just want to take advantage of the broad availability of this late summer and fall staple? Try this delicious squash skillet recipe that uses delicate julienne strips.

Have you noticed how simple my recipes are? This one is no exception. The hardest part is cutting the squash into thin strips (mine are not perfect 1/4 inch thin strips). I have seen pictures of a kitchen tool that will julienne your vegetables for you, but I have never tried one and don’t know if it really saves that much work. If you own one, let me know what you think!

This quick squash skillet is the perfect way to enjoy garden-fresh zucchini and yellow squash without much fuss. The vegetables cook in minutes, turning tender while still keeping a bit of bite. It’s a healthy, colorful side dish that works well with grilled chicken, fish, or even over pasta. If you’re looking for an easy summer recipe that highlights fresh produce, this zucchini and squash skillet is the simple and flavorful answer.

Squash Julienne Recipe

Ingredients:

• 1 summer squash cut into ~1/4 thick by 2 inch long pieces
• 1 zucchini cut into ~1/4 thick by 2 inch long pieces
• 2 cloves of garlic minced
• 2 green onions finely chopped
• 1/2 bell pepper chopped
• 1 tablespoon olive oil
• 1 tablespoon fresh parsley chopped or 1 teaspoon dried parsley
• 1 tablespoon fresh basil chopped or 1 teaspoon dried basil
• a dash or two of coarsely ground black pepper

Directions:

1. In a large skillet, add olive oil, garlic, onion, and bell pepper. Cook for 1 – 2 minutes over high heat, until softened, but not browned.
2. Reduce heat to medium and add squash, zucchini, and spices. Mix thoroughly while cooking. Cook approximately 5 minutes, until the veggies are tender, yet still crisp.

Note: The above picture shows this recipe doubled, which is easy to do, it just involves more cutting

Printable Recipe for Squash Julienne

Print Download PDF Start Cook Mode

Squash Julienne

Servings 4

Author Alea

Ingredients

• ▢ 1 summer squash cut into ~1/4 thick by 2 inch long pieces
• ▢ 1 zucchini cut into ~1/4 thick by 2 inch long pieces
• ▢ 2 cloves of garlic minced
• ▢ 2 green onions finely chopped
• ▢ 1/2 bell pepper chopped
• ▢ 1 tablespoon olive oil
• ▢ 1 tablespoon fresh parsley chopped or 1 teaspoon dried parsley
• ▢ 1 tablespoon fresh basil chopped or 1 teaspoon dried basil
• ▢ a dash or two of coarsely ground black pepper

Instructions

• In a large skillet, add olive oil, garlic, onion, and bell pepper. Cook for 1 - 2 minutes over high heat, until softened, but not browned.
• Reduce heat to medium and add squash, zucchini, and spices. Mix thoroughly while cooking. Cook approximately 5 minutes, until the veggies are tender, yet still crisp.

Notes

The above picture shows this recipe doubled, which is easy to do, it just involves more cutting

More Squash Recipes

Summer Squash with Chives

Scalloped Squash

Stuffed Acorn Squash

Sautéed Summer Squash and Zucchini

Super Easy Sautéed Summer Squash

Summer Squash with Herbs

Hash Brown Recipe with Summer Squash and Zucchini

Italian Baked Spaghetti Squash

Garlic Pesto Spaghetti Squash

Roasted Acorn Squash with Rosemary