This is one of my favorite veggie recipes, and it’s fast, easy, low-carb, and tasty – can’t ask for much more than that! Most winter squash varieties have too much starch for this diet, but summer squash is fine. You can use any variety, including yellow squash, zucchini, and the very cute mini-squashes shown here. I like to use a mix of yellow and zucchini squashes for added color.
Very simply, slice your squashes to about 1/4 inch thick either length-wise or cross-wise. Melt a generous amount of butter in a large, heavy skillet, and saute the slices until just tender. About halfway through, add salt and pepper to taste, and whatever herbs you like. I personally love tarragon and basil with squash. This very simple recipe tastes fabulous and takes all of about 15 minutes to make.
If you want to dress it up, you could add smaller amounts of onions and garlic, mushrooms, tomatoes, bell peppers, eggplant, or whatever fresh veggies you happen to have around. It’s not necessary for the dish, but may add color and variety and is a great way to use up odds and ends of veggies you may have left over in the fridge (especially if they’re pre-chopped!). This recipe pairs especially well with seafood and is wonderful in the summer when both the squash and the garden herbs are fresh.