Hey there, fellow food lovers! I’ve been on a mission to streamline my weekdays, and that, of course, means diving deeper into the wonderful world of meal prepping. This week, I decided to harness the vibrant energy of summer with a simple yet delicious dish: Skillet Zucchini and Yellow Squash.
And let me tell you, the journey has been absolutely delightful! The photo above is a testament to how beautiful (and tasty!) simplicity can be. Just look at those bright yellow and deep green slices, nestled in my trusty cast iron skillet. It’s a burst of sunshine on a plate!
I’ve always been a fan of these two summer squash buddies. They are so versatile, and when cooked just right, they boast a tender bite and a slightly sweet flavor that I find truly irresistible. Plus, they are packed with nutrients – a real bonus for a healthy meal plan.
This particular batch was a game changer. Gone are the days of sad, soggy squash! My secret? A hot skillet, a touch of olive oil, and just a few simple seasonings. Now, let’s get into it!
Here’s what I used to create this culinary masterpiece:
Ingredients:
- 2 medium zucchini, sliced into ½ inch rounds
- 2 medium yellow squash, sliced into ½ inch rounds
- 2 tablespoons olive oil
- ½ teaspoon garlic powder
- ¼ teaspoon onion powder
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- Fresh thyme sprigs for garnish (optional)
Instructions:
- Prep the Veggies: Wash and slice your zucchini and yellow squash into even rounds.
- Heat the Skillet: Place your cast iron skillet (or any heavy-bottomed skillet) over medium-high heat. Add the olive oil and let it shimmer.
- Sauté: Add the zucchini and yellow squash rounds to the skillet. Don’t overcrowd! Cook in batches if necessary.
- Season: Sprinkle garlic powder, onion powder, salt, and black pepper over the squash.
- Cook to Perfection: Cook for about 6-8 minutes, flipping the rounds halfway through, until they become tender and slightly browned.
- Garnish (Optional): Toss with fresh thyme sprigs for that extra touch of flavor.
- Cool & Store Let the veggies cool completely before packing them into your meal prep containers.
Notes:
- Don’t Overcrowd: To avoid steaming the squash instead of sautéing, make sure to leave a little space between slices in the skillet. This ensures they get that nice sear!
- Spice It Up: Feel free to add a pinch of red pepper flakes for a little heat. Or even use your own favorite herb blend!
- Storage: This skillet zucchini and yellow squash keeps well in the refrigerator for 3-4 days. Store them in airtight containers.
FAQs:
Q: Can I freeze this for longer storage?
- A: It’s not recommended to freeze the squash after cooking, as its texture may become mushy upon thawing. It’s best enjoyed fresh or within a few days.
Q: Can I use a different type of cooking oil?
- A: Absolutely! Avocado oil or even coconut oil would work well here.
Q: What can I serve this with?
- A: The possibilities are endless! It’s delicious as a side dish with chicken, fish, or steak. It’s also a great addition to salads, grain bowls, or even on top of toast.
Q: How do I reheat this?
- A: You can reheat the squash in a skillet on medium heat, or in the microwave. Be careful not to overheat it.
My meal prep journey has had it’s fair share of ups and downs. However, I can happily say that this Skillet Zucchini and Yellow Squash has won a place in my weeknight staples. It’s quick, easy, healthy, and so delicious – everything I look for in a go-to meal. Try it out for yourself and let me know what you think! Happy Cooking!