Yellow zucchini and onion. Instead of salt, use a seasoned salt blend or a bit of Creole or Cajun seasoning. If the seasoning is salt-free, add salt to taste. Use a combination of zucchini and yellow squash or another summer squash of a similar size.
You can also turn this into sautéed zucchini and yellow squash by using a mix of the two. Not mandatory, but I do love the additional note of savoriness it provides. Bonus: if you reheat the leftovers in a skillet the way I suggest in the recipe notes, the sliced onion becomes extra. You can have Yellow zucchini and onion using 4 ingredients and 6 steps. Here is how you cook it.
Ingredients of Yellow zucchini and onion
- Prepare 4 medium of yellow zucchini squash.
- It’s 1/2 medium of onion.
- You need 2 tbsp of canola oil.
- Prepare 1 dash of salt & pepper to taste.
Zucchini and Yellow Squash Gratin Tried and Tasty. Slice up fresh Zucchini, Squash & Onion. Line cookie sheet with tin foil & spray with foil with Pam spray. Spread veggies in even layer on foil lined baking sheet & spray with more Pam on top.
Yellow zucchini and onion step by step
- Clean and slice zucchini. Put in a pot and cover with water. Boil till tender then drain water..
- Peel and clean onion then dice and set aside..
- Add canola oil to frying pan, then add zucchini and onion..
- Break apart (mash) zucchini and onion mixture. Stir every 15-20 minutes to keep mixture from sticking. Cook on medium heat for 1 hour to get rid of some of the liquid..
- Add salt and pepper to taste..
- Done.
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. You can half the rounds if you are a small-bite person, totally up to you. Add the sliced squash to a large bowl, and add olive oil, salt, and pepper. Spread the oiled zucchini on the prepared pan. Do your best to make sure the squash are in a single layer.