My friend Todd Vaughan, who is a fellow flight attendant, grew up in Sherman, Texas. He occasionally makes the hour drive from Dallas back to Sherman to see his Grandma, Bette Thompson, who is still cooking incredible Southern food at 86. Meme, as Bette Thompson is called by her adoring grandchildren, spoils Todd by making his favorite dishes when he visits. No matter what other dishes Todd requests, this zucchini dish is always on the menu, and once you make it, you’ll know why. Not only is it one of the best zucchini dishes I have ever tasted, it is quick, easy, and healthy. It also includes yellow summer squash which is so popular in the South.

Meme’s Skillet Zucchini and Yellow Squash is a perfect side dish to serve with grilled or broiled meat, chicken, or fish. If you are serving hungry people, I would recommend making a double batch of this delectable vegetable dish since it is so good!


6 Servings

2 medium zucchini (smaller ones are more tender)
2 medium yellow summer squash
1 white onion

1/4 cup butter
1/2 teaspoon salt, or to taste
1/4 teaspoon white pepper, or to taste
1/4 teaspoon garlic powder, or to taste
1/2 teaspoon celery salt, or to taste

1- 1 1/2 cups freshly grated Parmesan cheese

Wash the zucchini and yellow summer squash thoroughly, then slice them about 1/3-1/2-inch thick. Coarsely chop the onion. Transfer the zucchini, yellow summer squash, and onions to a large skillet and add 1/2 cup water. Turn the heat to high, partially cover, and let the squash steam until it is crisp-tender. If there is any liquid left in the pan, drain the vegetables well and return them to the skillet. Turn the heat to medium-high and add the butter, stirring to distribute it evenly. Add the salt, white pepper (or you can substitute black pepper), garlic powder, and celery salt. Taste for seasoning adding more to taste. Sprinkle with the Parmesan cheese, stir to melt, then serve.