All I Wanted Was The Recipe!!!

Lately, I have been trying to change it up while cooking.  I don't want to fix the same dishes again and again.  So I have been searching the internet for recipes.  However, I keep coming up with the same problem.  People keep wanting to tell me their life story, and not give me the damn recipe.  This is what happened.

For legal purposes, below is the link as my reference source:

https://www.melskitchencafe.com/skillet-zucchini-and-yellow-squash/

So I searched for, "yellow squash and zucchini recipe."  The link above had a great recipe, but here's what I was thinking as I was reading.

Website:  This skillet zucchini and yellow squash recipe is so easy, delicious, and healthy, it is bound to become a summer side dish staple.

Adrian:  "That's great!  I have an abundance of yellow squash and zucchini.  Let's see what ingredients I need to cook."

Website:  Considering this is the side dish we eat four or five times during the late summer months, I feel it's time to share my feelings about the gloriousness of sauteed zucchini and squash and then leave you to get on with your day and life.

Basically, it's easy (10-15 minutes max.)  It literally can be served with anything (and I mean anything.)

Adrian:  I don't need your life story.  I just need the damn recipe.  I don't want your feelings.  If your feelings are getting in the way of my day and life then skip them, and give me the recipe.

Website:  And it's so yummy, I can't be trusted alone with the skillet (no really, I'll eat the whole thing.)

Adrian:  It sounds like  you need to see a therapist or dietary specialist.  I'm not your shrink.  I just want the damn recipe.

Website:  It's my favorite summer side dish, and I love that there aren't any frills or secret ingredients or squash pretending to be gormet here.

Adrian:  You could have skipped that last part.  Can we just get to the recipe?  You are wasting my time with your blather.

Website: For those of you that have already been doing this for, like, 100 years already, I’m happy we’ve been on the same page for so long.

You know, great minds and all that.

But if you haven’t, you should definitely be hopping on board while the squash lasts.

Whatever you do, remember to let the skillet get piping hot before adding that squash.

The delicious brown caramelization on the tender outsides of the squash is exactly what you are going for. Flavor, flavor, flavor.

As noted in the recipe, I love the addition of a tiny smattering of freshly grated Parmesan cheese at the end.

It takes a rather simple (and terribly delicious) skillet zucchini and yellow squash number and gives it a little pizazz.

Adrian:  Okay, now you're starting to fucking piss me off.  None of that had anything to do with the recipe.  Who are you trying to sell to?  I don't need your fucking life story.  I just need the fucking recipe!

Website:  I love all of your comments on this recipe!

You’ve shared many variations on this simple side dish and each one sounds delicious!

If you are in need of further inspiration, read through the comments to see how to change this up a little bit here and there.

For instance, Michelle commented: This is one of our fav summer dishes too!! We usually add potatoes to it as well. On lazy summer days, I throw in some kielbasa and broil some garlic bread and call it dinner!

Others have you have added fresh corn kernels, diced tomatoes, potatoes, and of course, lots cheese.

Adrian:  You ain't gonna like my comments.  Where's the recipe?  So far it's just been you blathering about yourself and some nonsense.  Give me the god damn recipe or I will fucking cut you!

Website:

Simple Skillet Zucchini and Yellow Squash

Yield: 6 servings as a side dish

Prep Time: 10 minutes

Cook Time: 10 minutes

Total Time: 20 minutes

Ingredients

• 1/2 tablespoon butter
• 1/2 tablespoon olive oil
• 2 small zucchini, ends trimmed and diced
• 2 small to medium yellow crookneck squash, ends trimmed and diced
• Salt and pepper to taste
• Sprinkle of freshly grated Parmesan cheese (optional but yummy)

Instructions

1. In a 10- or 12-inch nonstick skillet, heat the butter and olive oil over medium heat until hot and rippling.
2. 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. Let it sit without stirring or moving for 2-3 minutes so it can get nice and golden. Give it a good stir, add a touch more salt and pepper to taste if needed, and let it continue to cook, stirring only every now and then, until the squash is browning here and there and tender to your liking, about 5-7 more minutes.
3. Season with salt and pepper to taste and top with freshly grated Parmesan, if desired. Serve immediately.

Notes

Infinitely adaptable, this dish can be dressed up with chopped tomatoes, fresh herbs, and a million other tasty ingredients so feel free to experiment and add-on wherever your heart leads. 99% of the time, I make it just like it's written and keep it quick and simple.

I prefer using the little zucchini but if you have some the size of baseball bats, they work fine, too. Halve them the long way and scoop out all the seeds/innards before dicing. Try to cut all the squash into similar-sized pieces for more even cooking. All in all, I usually use about 4-6 cups diced squash (combination of zucchini and yellow squash).

Adrian:  About fucking time.