Smothered Summer Squash

Smothered summer squash is a versatile side dish that plays well with almost anything. Pair it with grilled or baked meats, fish, or stews. The squash flavors are deep and sweet and will have you coming back for more.

The squash loses almost all of its structure so make sure you have other elements on your plate that have texture. If you want to kick it up a notch, you can top it with seasoned bread crumbs and a couple of slices of butter. Pop it under a broiler until it’s toasted. That will bring a contrast of crunch to the soft soft texture and dry to wet of the vegetables.

You can use just about any type of summer squash. The most common ones are generally zucchini or yellow squash, but you can use any squash that has a tender peel. Some people don’t like summer squash because of the spongy texture. This cooking method eliminates that texture so often people who don’t typically like squash will like it smothered.

Smothered Summer Squash Ingredients
4-5 servings
2 lbs of summers squash, about 4 medium zucchini
½ medium onion (about 1 c sliced)
3 Tbl minced garlic
1 Tbl Better Chicken Bouillon
1 tsp black pepper
¼ tsp red pepper (cayenne)
2 Tbl butter

Smothered Summer Squash Directions
Slice both ends off of your zucchini. Slice it into about ⅓” thick rounds. Put it into the bottom of a 9.5” frying pan or 3.5 quart saute pan. You will need a lid.

Take an onion and slice off both ends. Slice it in half pole to pole. Save ½ for another use. Lay the onion cut side side and slice it into ⅓” strips from pole to pole. Put it in the pot on top of the squash.

Sprinkle 3 Tbl of minced garlic on top of the squash, Add 1 Tbl of Better than Chicken Bouillon on top. Sprinkle 1 tsp black pepper and ¼ tsp red pepper on top of the squash. Cut 2 Tbl of butter into about 6 pieces and put it on top of the seasoning.

Put a lid on the pot and heat it until you hear a gentle sizzle. If you hear a more aggressive sizzle, reduce the heat. If you don’t hear a sizzle, increase the heat.  Let it smother about 45-60 minutes. Check it in about 45 minutes to make sure there is still liquid. It is done when the zucchini is soft and some of it is broken apart.

Stir it. Taste and adjust salt and pepper.