One of my favorite simple side dish go-to’s is pretty much any sautéed veggie with fresh herbs and freshly grated Parmesan.
Since summer squash is just coming into season, we had this last night as an appetizer, but I’d eat it any time of day as a side dish or snack or even breakfast.
The method is simple. Preheat your cast iron skillet (or other skillet if you don’t have cast iron) over medium high heat.
While it’s heating, slice your summer squash, patty pan squash, and/or zucchini into 1/4″ coins. Chop a handful of herbs. I used rosemary and thyme, but you could use any combo from our herb garden: chives, thyme, oregano, parsley, rosemary.
Add olive oil, butter, or bacon fat to your hot skillet. Once the fat is shimmering, place the squash coins into the skillet in a single layer. Sauté for 2-3 minutes, until browned, then flip to the other side. Sprinkle your fresh herbs over top and sauté for another 2-3 minutes, until both sides are browned.
Remove from heat, then sprinkle freshly grated Parmesan, finishing salt, and freshly ground pepper over top.
This deliciousness didn’t even make it to the table last night–we ate them right from the skillet. Yum!
Scroll down for a printable recipe card.
- 1 Tbsp olive oil, butter, or bacon fat
- 2 medium summer squash, patty pan squash, or zucchini (1/2 pound)
- handful of fresh herbs (thyme, rosemary, chives, parsley and/or oregano)
- 2 Tbsp Parmesan, freshly grated
- finishing salt
- freshly ground black pepper
- Preheat cast iron skillet over medium-high heat.
- Slice the squash into 1/4" coins.
- Chop the fresh herbs.
- Add fat to your skillet. Once fat is shimmering, carefully place the squash into the skillet in a single layer.
- Saute for 2-3 minutes, until browned on one side.
- Flip squash coins. Sprinkle fresh herbs over top and cook for 2-3 more minutes, until browned on both sides.
- Remove from heat. Sprinkle Parmesan, finishing salt, and pepper over top.