Dining and Cooking
Chefs’ Collections

Sautéed Summer Squash with Red Pepper and Onion

This is the time of year when, no matter what part of the country you live in, tables at farmers’ markets are piled high with summer squash, mounds of it: yellow, light green and dark, round and long. This is a vegetable that expresses itself well in a wide range of dishes; just about every cuisine in the world knows how to show it off. It’s an excellent low-calorie food, with only 19 calories per cup of raw squash. This dish is great on its own as a side dish, but it can also be incorporated into many other recipes.

Ingredients

  • 2 tablespoons extra virgin olive oil
  • ½ medium onion, chopped (about 1 cup chopped)
  • 2 plump garlic cloves, minced
  • 1 ½ pounds summer squash, cut in 1/2-inch dice
  • 1 small red pepper, cut in 1/4-inch dice
  • Salt and freshly ground pepper
  • 2 tablespoons chopped fresh parsley
  • Nutritional Information
    • Nutritional analysis per serving (6 servings)

      71 calories; 4 grams fat; 0 grams saturated fat; 3 grams monounsaturated fat; 0 grams polyunsaturated fat; 6 grams carbohydrates; 1 gram dietary fiber; 3 grams sugars; 1 gram protein; 4 milligrams sodium

      • Note: Nutrient information is not available for all ingredients. Amount is based on available data.

Serves 6 to 8

Preparation

  1. Heat the olive oil in a large, heavy skillet over medium heat and add the onion. Cook, stirring often, until tender, 5 to 8 minutes, and add the garlic, summer squash, red pepper, and about 3/4 teaspoon salt. Turn the heat to medium-high and cook, stirring, until the squash is translucent and the red pepper tender, about 10 minutes. Add freshly ground pepper, taste and adjust salt. Stir in the parsley and remove from the heat. Serve as a side dish, or use as a filling for a vegetable tart, gratin, or frittata.
  • Some types of squash cook faster than others. Zucchini cooks more quickly than pattypan, for example.
  • You can make this a few hours before you serve it and reheat it gently. If you’re using it as a filling for another dish, it will hold for 3 days in the refrigerator. The squash may throw off some juice in the refrigerator; just stir the dish well and use

20 minutes

Related Posts

Dining and Cooking