Why You’ll Love This Recipe
This is one of my favorite go-to veggie sides for weeknight dinners. The slices cook quickly, showcasing natural sweetness and a hint of caramel from the pan. With just a pinch of seasoning, it’s an easy, satisfying side that pairs well with grilled meats, pastas, or light proteins.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
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Crookneck squash, sliced into ¼-inch rounds
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Olive oil or butter for pan-frying
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Minced garlic or garlic powder
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Salt and freshly ground black pepper
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Optional: chopped fresh herbs (parsley, thyme, or basil), red pepper flakes, or a squeeze of lemon
Directions
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Heat a large skillet over medium-high heat and add enough oil or butter to coat the bottom.
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Add the squash slices in a single layer and cook undisturbed for 2–3 minutes until the bottoms are golden.
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Flip the slices and cook another 2–3 minutes until evenly browned.
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Add garlic (if using fresh) along with salt and pepper, stirring gently to coat.
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Cook just until the garlic is fragrant and the squash is tender—about 1–2 more minutes. Be careful not to overcook; I prefer it with a bit of bite.
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Remove from heat and sprinkle with fresh herbs or a dash of red pepper flakes. A squeeze of lemon adds brightness if I’m feeling it.
Servings and timing
Makes about 4 servings.
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Prep time: 5 minutes
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Cook time: 7–10 minutes
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Total time: 12–15 minutes
Variations
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I sometimes toss in sliced zucchini or summer squash for extra color and texture.
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To deepen flavor, I add a sprinkle of smoked paprika or a dash of Parmesan at the end.
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For a garlic-lover twist, I add extra minced garlic midway through cooking.
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A sprinkle of toasted breadcrumbs or chopped nuts on top adds a lovely crunch at serving.
Storage/reheating
I store leftover squash in an airtight container in the fridge for up to 3 days. To reheat, I gently warm it in a skillet over medium heat for a few minutes, or microwave for about 30 seconds—adding a small splash of oil keeps it from drying out.
FAQs
What’s the best thickness for slicing squash?
I slice them about ¼ inch thick—that gives a nice balance of crisp edges and tender center.
Can I use frozen squash if I don’t have fresh?
Yes—I thaw and pat the pieces dry before cooking to prevent excess moisture and sogginess.
Do I need a nonstick skillet?
No—but a well-seasoned cast iron or stainless steel pan works great as long as it’s hot before adding the squash.
How do I prevent the squash from getting soggy?
I make sure the pan is hot, don’t add too much at once, and avoid stirring too frequently. Letting the slices brown adds flavor and keeps them crisp.
Can I make this ahead for meal prep?
Sure—I cook it ahead of time and rehea fully warmed before serving. I skip any delicate herbs or lemon until just before eating.
Conclusion
Pan-fried crookneck squash is one of my favorite simple side dishes—quick, flavorful, and versatile. It’s proof that fresh, seasonal vegetables can shine with minimal effort. I make it all summer long and always want more—hope it becomes a regular in your kitchen too!
PrintPan-Fried Crookneck Squash
Quick, golden, and flavorful—this pan-fried crookneck squash is a simple veggie side that highlights the natural sweetness and texture of fresh summer squash.
- Prep Time: 5 minutes
- Cook Time: 7–10 minutes
- Total Time: 12–15 minutes
- Yield: 4 servings
- Category: Side Dish
- Method: Sautéed / Pan-Fried
- Cuisine: American
- Diet: Gluten Free
Ingredients
Crookneck squash, sliced into ¼-inch rounds
Olive oil or butter (for frying)
Minced garlic or garlic powder
Salt and freshly ground black pepper
Optional: chopped fresh herbs (parsley, thyme, or basil), red pepper flakes, squeeze of lemon
Instructions
Heat a large skillet over medium-high heat. Add enough olive oil or butter to lightly coat the bottom.
Arrange squash slices in a single layer and cook undisturbed for 2–3 minutes, until the bottoms are golden.
Flip and cook another 2–3 minutes, until evenly browned.
Add minced garlic (if using), salt, and pepper. Stir gently to coat and cook for another 1–2 minutes, just until garlic is fragrant and squash is tender.
Remove from heat. Sprinkle with fresh herbs, red pepper flakes, or a squeeze of lemon if desired. Serve warm.
Notes
Combine crookneck squash with zucchini or summer squash for a colorful medley.
Sprinkle smoked paprika or Parmesan at the end for added flavor.
Add extra garlic midway through cooking for a stronger garlicky kick.
Top with toasted breadcrumbs or chopped nuts for crunch.
Avoid overcrowding the pan to maintain a crispy finish.
