Spicy Summer Squash with Herbs

  • Level: Easy
  • Total: 25 min
  • Prep: 10 min
  • Cook: 15 min
  • Yield: 4 servings
  • Nutrition Info
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1 1/2 tablespoons extra-virgin olive oil

3 medium yellow or green summer squash or a mix, diced (about 1 1/2 pounds)

1 small jalapeno, minced (with some seeds)

1 medium onion, diced

1 1/2 teaspoons white wine vinegar

Kosher salt and freshly ground black pepper

Kosher salt and freshly ground black pepper 

2 teaspoons finely chopped fresh sage or rosemary

1 large clove garlic, minced

1/4 cup minced fresh chives


  1. Heat the oil in a large nonstick skillet over medium-high heat. Add the squash, jalapenos, onions, vinegar, 3/4 teaspoon salt and pepper to taste and stir to combine. Cover and cook until the squash starts to brown, stirring twice during cooking, about 6 minutes. 
  2. Remove the lid and continue to cook, stirring occasionally, until the squash is nicely browned and tender, another 6 minutes. Add the sage and garlic and cook for 1 minute. Season with salt to taste. Stir in the chives, transfer to a bowl or platter and serve.
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