In my opinion, this Squash and Mushroom Medley is the perfect fall side dish. I love zucchini and summer squash and the addition of mushrooms makes it even better. This dish combines the hearty flavor of these two wonderful vegetables. I personally like to eat it topped with a little grated Parmesan cheese. This fresh side dish just takes about 20 minutes to make.
Start this squash and mushroom medley by sautéing the summer squash, zucchini, mushrooms and onion in a skillet with the butter until tender. I love the flavor you get with using the butter. However, you could swap it out for olive oil if you prefer. Add garlic, salt, and pepper to the skillet and sauté for 2-3 more minutes until heated through.
To serve, sprinkle with Parmesan cheese if desired. The result is a medley that offers a a satisfying contrast of textures. The mushrooms’ meaty quality is complimented by the delicate sweetness of the two squashes. It’s a delicious addition to any meal. I even cook up a batch sometimes and use it as my lunch!
- YELLOW SUMMER SQUASH
- PARMESAN CHEESE
Squash and Mushroom Medley
Real Mom Kitchen
- 1 yellow summer squash chopped
- 1 zucchini chopped
- 1 cup sliced mushrooms
- ½ onion diced
- 2 Tbsp butter
- 2 cloves minced garlic
- ¼ tsp salt
- grated Parmesan Cheese optional
- In a large skillet, saute the summer squash, zucchini, mushrooms and onion with the butter until tender.
- Add garlic, salt, and pepper to the skillet and saute for 2-3 more minutes until heated through. To serve, sprinkle with Parmesan cheese if desired. Serves 5.
Recipe adapted from Simple and Delicious Aug/Sept 2012 Issue.