Zucchini & Yellow Squash Medley With Summer Herbs |
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Prep Time: 5 Minutes Cook Time: 20 Minutes |
Ready In: 25 Minutes Servings: 8 |
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Here's a wonderful light, quick and easy veggie dish that pairs beautifully with grilled chicken or fish, -or- you can make a meal of it just add some crusty bread, Parmesan cheese, and a nice bottle of wine -or- serve over penne pasta. May be served hot, warm or at room temperature. Use fresh or dried herbs, as you wish. Enjoy! Ingredients:
5 medium zucchini, sliced |
3 medium crookneck yellow squash, sliced |
5 tablespoons extra virgin olive oil |
1 teaspoon minced garlic |
2 dashes onion powder |
1/4 teaspoon dried oregano leaves, crushed |
1/2 teaspoon dried basil |
1/2 cup chopped fresh parsley |
coarse ground fresh pepper, to taste |
coarse salt, to taste |
1 pinch sugar |
1 lemon, thinly sliced |
grated parmesan cheese, to serve |
Directions:
1. In a large skillet (or wok), saute the squash and garlic in olive oil on medium-high heat about 5-10 minutes, stirring often.
2. Add herbs and stir well.
3. Reduce heat to medium; continue cooking for an additional 10 minutes, stirring twice.
4. Add parsley, salt and pepper and stir well.
5. Cook 5 minutes more, or until squash is done.
6. Add pinch of sugar and lemon slices; stir well.
7. Serve sprinkled with grated Parmesan cheese.
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