Michele Urvater

Pan-Steamed Yellow Squash

Preparation info
  • Makes:

    4 to 6

    servings
    • Difficulty

      Easy

Appears in
Monday-to-Friday Cookbook
Monday-to-Friday Cookbook

By Michele Urvater

Published 1991

  • About

I make summer squash this way when I’m too lazy to take out my food processor and make it the other easy way (see Zucchini Sauté).

Ingredients

  • 2 pounds yellow summer squash or zucchini (about 3 to 4 medium-size)
  • 4 scallions (

Method

  1. Rinse the squash and trim the ends. Cut the squash lengthwise into quarters and cut away most of the seeds. Cut the remaining flesh into ½-inch chunks. Trim and thinly slice the scallions or mince the herb.
  2. Pour the broth into a large skillet and bring it to a boil over high heat. Carefully add the squash, reduce the heat to medium, and simmer covered until just c