1/1 Photo of Stewed Summer Squash and Onions
This isn't a recipe as much as a method of cooking summer squash. I gave amounts but treat it more as a ratio than a rule- allow at least one squash per serving because it cooks down to a very small amount even though it looks like you are cooking a lot.
My Private Note
Units: US | Metric
- 1Slice squash as thinly as possible- I use a mandoline to do this quickly.
- 2Melt butter in large skillet over medium heat.
- 3Add squash and onions and season then cover with water.
- 4Cook, stirring occasionally until water evaporates.
- 5Can be eaten at this point, but I like to cook it until it is almost brown, you just have to stir very frequently because it will stick pretty bad. Cooking it a long time will caramelize the vegetables and it becomes a sweet side dish. Warning- it isn't pretty, but it is tasty!
- 6Make this into a main dish by adding chunks of ham during cooking. Also delicious!
Browse Our Top Vegetable Recipes
You Might Also Like...View All Vegetable Recipes
Nutritional Facts for Stewed Summer Squash and Onions
Serving Size: 1 (244 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 123.4
- Calories from Fat 81
- Total Fat 9.0 g
- Saturated Fat 5.5 g
- Cholesterol 22.9 mg
- Sodium 66.3 mg
- Total Carbohydrate 10.3 g
- Dietary Fiber 2.6 g
- Sugars 5.9 g
- Protein 2.8 g