Paleo weight loss

Summer Squash Saute

2 tablespoons (30 ml) oil or cooking fat of choice

1 medium yellow onion, peeled and sliced

2 pounds (907 g) yellow and/or zucchini squash, halved lengthwise and sliced into ¼-inch half-moons

2 large tomatoes (heirloom or vine-ripened), cut into wedges

3 cloves garlic, peeled and minced

2 tablespoons (30 ml) minced fresh basil

Salt and freshly ground black pepper, to taste

1. Heat the oil over medium heat in a large skillet that is already hot. Once the oil is hot, add the onions and sauté until translucent, about 4 to 6 minutes.
2. Add the squash, tomatoes, garlic, basil, salt and pepper, and cook until the squash is somewhat tender and the tomatoes have started to break down, about 4 to 5 minutes.

VARIATIONS: Mushrooms would go well with this combination, as would just about any other vegetables you can think of. Eat dairy? Top this dish off with some fresh Parmesan cheese to make it a little more indulgent.

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This summer squash saute cooks sliced yellow squash and zucchini with onion, tomato wedges, garlic, and fresh basil in one skillet in about 10 minutes flat. The tomatoes break down just enough to make their own light sauce. It tastes like August on a plate.

Pro Tips

• Halve the squash lengthwise and slice it into 1/4-inch half-moons. Uniform slices cook evenly and brown better in the pan.
• Add the squash, tomatoes, garlic, and basil together and cook just 4-5 minutes. The squash should be tender but not mushy.
• Use heirloom or vine-ripened tomatoes. Their juices create the light sauce that dresses the squash.
• Mushrooms are a welcome addition to this combination, and almost any vegetable you can think of works here.
• If you eat dairy, a shower of fresh Parmesan over the top makes the dish more indulgent.

Frequently Asked Questions

Is summer squash saute paleo?

It is - squash, onion, tomatoes, garlic, basil, and cooking oil. Nothing but vegetables and aromatics.

Can I make this dish ahead of time?

It is best fresh, but leftovers keep for 3-4 days in the fridge and are surprisingly good at room temperature.

Can I use only zucchini or only yellow squash?

Yes - use whichever you have. The half-moon slicing works exactly the same for both.

What can I add to this saute?

Mushrooms suit the combination beautifully, as would nearly any other vegetables. Skip the Parmesan if you are keeping the dish strictly paleo.

Recipe Card

Stav Kogan

Summer Squash Saute

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Servings: 4 servings

Ingredients Method

Ingredients

  

1x2x3x?

• 2 tbsp oil or cooking fat of choice
• 1 medium yellow onion, peeled and sliced
• 2 lb yellow and/or zucchini squash, halved lengthwise and sliced into ¼-inch half-moons
• 2 large tomatoes (heirloom or vine-ripened), cut into wedges
• 3 cloves garlic, peeled and minced
• 2 tbsp minced fresh basil

Method

 

1. Heat the oil over medium heat in a large skillet that is already hot.
2. Once the oil is hot, add the onions and sauté until translucent, about 4 to 6 minutes.
3. Add the squash, tomatoes, garlic, basil, salt and pepper, and cook until the squash is somewhat tender and the tomatoes have started to break down, about 4 to 5 minutes.

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