I love summer. The squash around here is always abundant and typically sells for $0.99 per pound, making it a frugal side for any meal.
The most famous version of yellow squash in my part of the United States is crook-neck, named for the slight C-shape to the neck. Zucchini, which is green, is also a squash and can be referred to as zucchini squash in some recipes.
When purchasing the squash, you want it to be firm and uniform in color.
NOTE: Have your ingredients cut and ready to cook because it you leave the butter cooking for too long, it will turn brown. Sometimes, brown butter is a good thing but not in this recipe.
Italian Squash and Tomatoes
- Yellow and zucchini squash, about 3 pounds
- 1 pint grape tomatoes
- 1 1/2 tablespoons unsalted butter
- 2 tablespoons olive oil
- 1 tablespoon dried oregano
- Salt & Pepper to taste
Cut off the stem and bud of the squash. Slice the squash length-wise and then repeat to make four quarters. Then, slice it about an inch thick.
Heat skillet over medium-high heat and then add the olive oil and butter.
Toss the squash into the pan with the hot butter and olive oil. Add seasonings.
Allow the squash to soften slightly, stirring gently but not often.
When your squash is beginning to get tender, add the tomatoes and stir gently. Allow to cook for just two minutes more. Over-cooking will cause your tomatoes to burst.
Taste and adjust seasonings, adding more salt and pepper if necessary. Serve immediately.
Wow! This looks deee-licious! We’d love to have you share the recipe at our Saturday Link Party! Deb @ madefrompinterest.net