Soft-Cooked Summer Squash With Onion 4.000

Deb Lindsey for The Washington Post

Aug 29, 2016

The variety to use here is the pale yellow crookneck squash, but yellow zucchini (or a mix of green and yellow zucchini) will also be fine.

Small to medium-size squash work best. Because they typically contain less water and fewer seeds, they will contribute more flavor and texture to the dish.

Make Ahead: The entire dish can be cooked up to 4 days in advance and refrigerated in an airtight container.


When you scale a recipe, keep in mind that cooking times and temperatures, pan sizes and seasonings may be affected, so adjust accordingly. Also, amounts listed in the directions will not reflect the changes made to ingredient amounts.

Tested size: 4 servings; makes about 3 cups

  • 2 tablespoons extra-virgin olive oil
  • 1 medium yellow onion, finely diced
  • 2 cloves garlic, crushed and minced
  • 1 1/2 pounds yellow summer squash, or a mix of yellow and green zucchini, thinly sliced into 1/8-inch rounds
  • 1/2 teaspoon sea salt, plus an optional 1/4 teaspoon sea salt
  • 1/4 teaspoon freshly ground black pepper
  • Chopped fresh chives or dill, for garnish


Heat the oil in a medium saute pan or Dutch oven over medium heat. Once the oil shimmers, stir in the onion; cook for 8 to 10 minutes or until the onion pieces are translucent and just browned on the edges. Stir in the garlic; cook for 1 to 2 minutes more.

Add the squash and season with 1/2 teaspoon of the salt, stirring gently to coat. Reduce the heat to medium-low. Cover and cook for 45 minutes to an hour, occasionally turning the squash with a flexible spatula to baste it with the pan juices. It should be thoroughly tender and just beginning to collapse.

Season with the pepper and the additional salt as needed; turn the mixture over.

Serve warm, garnished with chives or dill, if using.

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Recipe Source

From food writer Emily C. Horton.

Tested by Mary-Denise Smith.

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