Recipe: Zucchini & Summer Squash
This is another really easy recipe that is healthy and tasty! I like to make a lot because it's excellent heated up. I usually prepare this as a side with chicken or fish.
Put 2 tablespoons of olive oil (or another other oil that you prefer) into a large pan.
Slice the zucchini and squash into 1/16 of an inch sections (I like to do them as thin as possible for fast cooking).
Place the veggies in the oil when it's extremely hot (get your hand wet and flick water on the pan, if it sizzles it's ready).
Allow all of the slices to get coated with the oil. Continue to move the zucchini and squash around the pan until it's done (about 5 minutes--will be slightly browned). Season with salt and pepper (and basil if you have it).
3 comments:
Hi! I LOVE sauteed zucchini in the summertime. I can walk to our town's farmer's market and the zucchini and squash there is the freshest (besides, it just feels good to support local).
Check out my recipe - similar to yours but with whole wheat pasta and a tomato gravy.
Best of luck to you, as I can empathize being a 20-something trying to keep my head above water!
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If you want to step up sauteed zucchini and squash a notch try this....it is so good.
When the squash is almost done crack about 4 eggs in a bowl and whisk - pour over squash and scramble - serve on a crusty french baguette with some of the bread pulled out of the middle [slice it open and scoop out some of the bread to leave a well for the filling]
If you like eggs and squash/zucchini you will LOVE this.
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