We will be rolling into summer before we know it, and the bounty of summer squash and zucchini will be on it’s way. Curried Summer Squash with Sweet Onions is one of my favorite easy zucchini recipes. I make it year round, as zucchini is one of the few fresh vegetables that is reasonably priced and available in good quality all year, making this recipe a great budget stretcher. If you use young squash, this is very flavorful, and the sweetness of both the onions and squash pair wonderfully with both eggs and seafood. This easy zucchini recipe is also a good compliment to spicy dishes, as it gives the palette a “soother” in between.
- 6-8 small young zucchini or yellow summer squash
- 1 medium sweet onion
- 2 tbs canola oil
- 1 tbs olive oil
- 1/2 tsp curry powder
- pinch of oregano
- half a powdered chicken bouillon packet*
- kosher salt & pepper to taste
- Heat canola oil in large skillet on medium-high heat.
- Chop the sweet onion into roughly 1/4'" pieces, and toss into pan.
- Slice the squash lengthwise, then into thin half circle slices.
- Add into pan with onions, stir frequently.
- Add seasonings, while stirring.
- Fry until edges start to carmelize, but there is still a slight firmness to the squash.
- Drizzle with olive before removing from burner.
*I now use either powdered vegetable stock or organic chicken base, since that is what I have been able to find without MSG Serve as a side dish, or sprinkle with Feta or another strong cheese and serve as a light meal. Leftover summer squash is excellent in omelets, or tossed in rice.