Add the zucchini and yellow squash in as even a layer as possible it should sizzle as it hits the skillet and sprinkle with salt and pepper. Wash them in warm water and shred them with a cheese grater rotating the squash until the outer flesh is used and discarding the seeded core. In order to cook your zucchini and squash you ll want to follow these steps. Season with salt and pepper then toss the zucchini and squash to coat thoroughly with olive oil and seasoning. Instead of salt use a seasoned salt blend or a bit of creole or cajun seasoning.
Add crushed garlic and sauté for 1 minute. Heat a large skillet to medium heat and add olive oil and diced onions. In a 10 or 12 inch nonstick skillet heat the butter and olive oil over medium heat until hot and rippling. Heat oil over medium heat in a large nonstick skillet. Reduce heat to medium low.
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Continue cooking over medium high heat for 6 minutes or until the zucchini and yellow squash have reached your desired level of tenderness. Add water beef bullion granules and salt. Reduce the liquid content in the squash flesh to improve the texture for cooking and concentrate the flavor. Use a combination of zucchini and yellow squash or another summer squash of a similar size. Omit the bacon and use 1 tablespoon of olive oil or vegetable oil to cook the zucchini and onions.
Omit the bacon and use 1 tablespoon of olive oil or vegetable oil to cook the zucchini and onions. Continue cooking over medium high heat for 6 minutes or until the zucchini and yellow squash have reached your desired level of tenderness. In a medium large skillet heat oil and then add onions and zucchini. Add crushed garlic and sauté for 1 minute. Cook for 2 3 minutes.
Use a combination of zucchini and yellow squash or another summer squash of a similar size. Add the zucchini and yellow squash in as even a layer as possible it should sizzle as it hits the skillet and sprinkle with salt and pepper.
