Holiday Exclusive: Sauteed Zucchini & Squash

Here's a veggie side dish from the Arkansas Test Kitchen that Doug is more than a little obsessed with. After making our delicious macaroni and cheese, sweet potatoes and rolls, why not round out the side dishes with something really simple and delicious?

Sautéed Zucchini and Squash

2 Zucchini
2 Squash 
1 - 2 Tablespoons Olive Oil
Sea salt (you can use table salt, but I prefer cooking with sea salt)
Ground black pepper

1. Heat olive oil in a non-stick skillet
2. Cut zucchini and squash into 1/4" thick medallions
3. Salt and pepper the zucchini and squash to taste
4. Place half of the zucchini and squash mixture into the skillet and sauté until soft
5. Place the second half of the zucchini and squash mixture into skillet and sauté until soft
There you have it: easy and delicious! If you are only feeding a few people, you may want to only cook one zucchini and squash. This dish is also extremely easy to prepare on the grill. Instead of using the skillet, you would use a vegetable basket for the grill which you can find here at amazon. Instead of placing the Olive Oil in the skillet, brush the olive oil on the zucchini and squash as you place them in the basket.

Now for the 2nd recipe:

 Parmesan - Roasted Zucchini

2 zucchinis
Sea Salt
Ground black pepper
Garlic powder
Olive oil
Grated Parmesan cheese
 

1. Wash and cut off the ends of the zucchinis
2. Cut zucchinis in half length-wise, and then cross-wise (so you end up with 4 pieces of zucchini from each whole zucchini).
3. Brush olive oil on the cut side
4. Sprinkle salt, pepper, garlic powder, and Parmesan cheese to taste
5. Place in a pre-heated oven to 400 degrees, and bake for 15 minutes

There you have it- our fourth holiday exclusive recipe of the week! We can't wait to share our final one with you tomorrow, and look forward to hearing about your Thanksgiving meals next week!

Stay Cool,
The Cool Dads Crew