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RecipesCanola Oil
By May 27, 2022June 23rd, 2022No Comments

Sautéed Summer Squash

With Mazola® Canola Oil

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SERVING SIZE

6 SERVINGS

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TOTAL TIME

25 MINUTES

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SKILL LEVEL

BEGINNER

Ingredients:

  • 1 pound zucchini, yellow summer squash or a combination of both
  • 1 tablespoon Mazola Canola Oil
  • 1 teaspoon chopped fresh cilantro
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper OR to taste
  • 1 to 3 tablespoons fresh lemon juice, to taste

Instructions:

  1. Trim ends of squash. Cut squash into matchstick-size strips.
  2. Heat a large skillet over medium heat until hot. Add oil, followed immediately by squash. Stir constantly until sizzling slows.
  3. Season squash mixture with cilantro, salt, and pepper. When squash is just barely tender, about 2 minute, add lemon juice. Taste for seasoning. Cook for 1 to 2 minutes, or until squash is crisp-tender. Serve hot or cold.

Tip: For a zippy change of pace, add a tablespoon of rinsed capers when you add lemon juice to the squash.

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