Pan-Fried Squash

Pan-Fried Squash

23 Reviews 2 Pics
MrEd
Recipe by  MrEd

“Squash is fried in butter then tossed with balsamic vinegar before serving. This is so simple! A monkey could do it!”

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Ingredients

Adjust Servings

Original recipe yields 4 servings

Directions

  1. Melt the butter in a large skillet over medium to medium-high heat. Add the yellow squash and zucchini; cook and stir until lightly browned and tender. Transfer to a bowl, and toss with balsamic vinegar.

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Reviews (23)

Rate This Recipe
cookinme
45

cookinme

Oh my goodness, I loved this recipe. It is so easy and tastes so good. I don't think that I would have thought to pair squash and zucchini with balsamic. But they go so well together. I used EVOO instead of butter and I added a clove of chopped garlic. I have made this two times in two days and I will definitely make it over and over! Thanks for the recipe!

kccook
27

kccook

I was the only one in my family that liked this. I would of given it a 4 but my husband and kids took one bite and wouldn't eat any more so I'm only giving it a 3. I followed the recipe exactly but it sure seemed like there was too much vinegar. I'd recommend using 1 T. and then adding more if you feel it's needed.

Janiceb
21

Janiceb

My husband is not much of a vegetable eater, and Squash is on his no list. What I did was chopped up two carrots ,let them cook in the butter until they were almost soft. Then added the squash along with two small chopped up leeks that were ;eft from another recipe. And followed the rest of the recipe. He loved it. Thank you for this recipe. I'm going to make this again especially when my daught and her family come to dinner.

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Nutrition

Amount Per Serving (4 total)

  • Calories
  • 52 cal
  • 3%
  • Fat
  • 3.1 g
  • 5%
  • Carbs
  • 6.2 g
  • 2%
  • Protein
  • 1 g
  • 2%
  • Cholesterol
  • 8 mg
  • 3%
  • Sodium
  • 24 mg
  • < 1%

Based on a 2,000 calorie diet

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Spicy Pan-Fried Squash

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Refreshing Summer Squash Salad