Summer squash is made delightfully irresistible in this easy vegan recipe! Use your garden or farmer’s market fresh yellow squash and zucchini to create this simple side dish that tastes amazing alongside other summer veggies or topping your baked potato!
What you’ll need to make this yummy squash recipe:
- yellow and zucchini squash – combined as you like
- an onion – yellow or white
- nutritional yeast flakes – adds a wonderful ‘cheesiness’
- McKay’s Vegan Chicken Style Seasoning or my homemade Vegan Chicken-like Broth Powder – you can sub your favorite vegan chicken-style broth in place but if you haven’t tried McKay’s I highly recommend it!
- olive oil – just a bit for richness
How to Make Savory Summer Squash:
Dice (or slice if they’re small!) yellow and zucchini squash into pieces about 1/4 inch thick. Add diced onion, squash, olive oil, 1/2 cup water and seasonings to a skillet or heavy bottomed pan with a fitted lid.
Expert cooking tip: The lid is absolutely essential for this recipe. We’re not going for sautéed squash here, but more of a tender squash with an amazing savory broth. Without the lid, all that lovely broth will just evaporate!
Cook squash mixture over low-medium heat for about 5-8 minutes or just until squash is fork-tender. Add up to an additional 1/2 cup of water if needed during cooking process. Taste test and add salt if needed!
You can serve this lovely yellow and zucchini squash alongside other summer vegetables as a side dish or even as a topping for baked potatoes! The broth in this recipe is utterly slurp-worthy and really dresses up a potato!
Other Easy Summer Recipes:
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Vegan Savory Yellow Squash
Ingredients
- 4 cups diced or sliced yellow or zucchini squash about 1/4 inch thick
- 1/2 cup finely diced onion
- 1 tbsp olive oil
- 1 tbsp McKay's Vegan Chickenstyle Seasoning or substitute
- 2 tbsp Nutritional Yeast
- 1/2 cup water
Instructions
- Dice (or slice if they’re small!) yellow and zucchini squash into pieces about 1/4 inch thick. Â
- Add finely diced onion, squash, olive oil, 1/2 cup water and seasonings to a skillet or heavy bottomed pan with a fitted lid.
- Cook squash mixture over low-medium heat for about 5-8 minutes or just until squash is fork-tender. Â Add up to an additional 1/2 cup of water if needed during cooking process. Â Taste test and add salt if needed! Serve!
Notes
Nutrition
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