Pan fried vegetables
This recipe for pan-fried vegetables features squash and zucchini sautéed in salted butter, finished with a sprinkle of Parmesan cheese for added richness. It's a quick and healthy option for any meal or as a side dish.
Cook time 20 min
Prep time 8 min
Ingredients:
1 squash1 zucchini
2 tbsp salted butter
1 tbsp grated parmesan cheese
Pan-fried vegetables are a quick, delicious, and healthy option for any meal. This simple recipe features squash and zucchini, enhanced with the rich flavors of salted butter and grated parmesan cheese. It's perfect as a side dish or a light main course.
Instructions:
- Place a large non-stick skillet over medium heat.
- Allow the pan to heat for about 1-2 minutes.
- Add the 2 tablespoons of salted butter to the skillet.
- Swirl the pan gently to ensure the butter melts evenly and coats the bottom of the skillet.
- Add the diced squash and zucchini to the skillet in a single layer.
- Cook for about 4-5 minutes without stirring, allowing them to develop a nice golden brown sear on one side.
- After 4-5 minutes, use a spatula to gently flip the cubes to cook the other side.
- Cook for an additional 4-5 minutes until both sides are nicely browned and the vegetables are tender but still slightly firm (al dente).
- Once the vegetables are cooked, sprinkle the grated Parmesan cheese evenly over them.
- Allow the cheese to melt for about 1 minute in the pan, adding a touch of flavor and richness.
5. Serve:
- Remove the skillet from heat.
- Transfer the pan-fried vegetables to a serving dish.
- Optionally, you can garnish with a little extra Parmesan cheese and freshly ground black pepper for added flavor.
- Serve hot and enjoy your delicious pan-fried squash and zucchini!
This pan-fried vegetable recipe is a versatile and quick way to enjoy the wholesome flavors of squash and zucchini, with the richness of butter and parmesan cheese. Follow the tips to customize it to your taste, and enjoy a simple yet flavorful dish that's sure to become a favorite.
Pan fried vegetables FAQ:
Cook the diced squash and zucchini for about 4-5 minutes on one side without stirring, then flip and cook for an additional 4-5 minutes. They should be golden brown and tender but still slightly firm (al dente).
Yes, you can substitute with other vegetables like bell peppers, asparagus, or carrots. Just adjust the cooking time according to their thickness and cooking needs.
Store uneaten pan-fried vegetables in an airtight container in the refrigerator for up to 3 days. Reheat them in a skillet over medium heat to retain their texture.
A large non-stick skillet is recommended, ideally 10-12 inches in diameter, to ensure even cooking without overcrowding the pan.
Yes, you can use unsalted butter if preferred. If you do, consider adding a pinch of salt to the vegetables during cooking to enhance their flavor.
Cooking Tips:
- Ensure your squash and zucchini are sliced evenly to promote uniform cooking.
- Preheat your pan before adding butter to get a nice sear on the vegetables.
- Don't overcrowd the pan; cooking in batches if needed helps achieve a better caramelization.
- Season the vegetables with a pinch of salt and pepper for enhanced flavor.
- For a nutty twist, consider adding a sprinkle of toasted nuts or seeds towards the end of the cooking process.
- If you prefer a bit of heat, a dash of red pepper flakes can complement the dish nicely.
Nutrition Facts
4 ServingsCalories 50kcal
Protein 1.42g
Carbohydrates 6g
Fiber 1.86g
Sugar 2.86g
Fat 2.73g
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