Pan-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.
Find it online: https://allrecipesmade.com/pan-fried-crookneck-squash/
