Simple Summer Squash Recipe

We grew some zephyr squash for the first time this summer, and they are yummy! Probably our new favorite squash - sorry zucchini.  They have a meatier taste than other summer squash, and much less in the way of seeds and water. Here is the super simple way I prepare these delicious beauties.

Clean and pat dry the squash. Thinly slice into rounds, discarding the ends of the squash.

Heat about 1 Tbsp of butter or olive oil in a skillet over medium high heat. When hot, add the squash. Allow to start browning, turning occasionally.

While cooking, add in whatever spices you desire; a little red pepper flake gives it a nice kick.

I also enjoy garlic powder (or garlic pepper), minced onion, Italian seasoning, and seasoned salt in these. Add whatever spices you're in the mood for - it's hard to go wrong!

Allow squash to continue cooking, stirring and turning occasionally, for about five minutes or until browned and fairly tender. You want only a little crisp left in them. 

Enjoy!