Thin-Sliced Summer Squash Showered with Herbs

Regardless of color, shape or size, all summer squash cook in about the same amount of time, so you can combine and use any and all varieties you find.

Author:Inspired by Vegetarian Times, 2002.07
Yield:4 to 6 servings
Prep time: 00:15
Cook time: 00:25
Category:Side Dishes


2 tbsp. olive oil
2 lb. summer squash, sliced 1/4" thick (such as patty pans, crooknecks
1/2 cups water, simmering
1/3 cups fresh Italian parsley, chopped
2 tbsp. fresh marjoram, chopped (or oregano or torn basil leaves)
to taste salt
to taste black pepper, freshly ground


  1. Heat oil in large skillet. Add squash and cook over medium-low heat, flopping squash every 3 or 4 minutes until tender and golden, about 20 minutes. Add water and continue cooking until all water evaporates. Take care not to burn vegetables.
  2. Season with salt and pepper and shower squash with herbs. Slide onto platter and serve.


Nutrition Facts

4 to 6 servings per recipe

Serving size 1 serving

Amount per serving
% Daily Value*
Total Fat 5g8%
Saturated Fat 1g5%
Trans Fat
Sodium 5mg0%
Total Carbohydrate 7g2%
Dietary Fiber 3g12%
Total Sugars
Includes Added Sugars
Protein 2g

The % Daily Value (DV) tells you how much a nutrition in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.