'Tis the season for yummy summer veggies from the garden & farmers' market. Two of my favorites are summer squash & zucchini. Childhood memories take me back to summers spent at the camper with my Grannie Annie & her breaded, fried zucchini. I would scarf that stuff down. This recipe uses the zucchini that I love, but uses a lighter, healthier preparation.
1 large zucchini cut into thin half-moons
1 large summer (yellow) squash cut into thin half-moons
1 large yellow onion, sliced thin
1 Tbls. extra virgin olive oil
1 tsp. sea salt
1 tsp. garlic powder
Fresh ground black pepper to taste
Heat EVOO in a large skillet on medium high heat. Add all ingredients & stir occasionally until veggies are softened, but not mushy. Approx. 10 minutes.
*You could stop right here & enjoy this as a fresh side dish, but I took the next step & added lean, low-sodium turkey sausage that I had browned & cut into rounds to make this a full-on dinner!*
Added bonus, my oldest is not a huge fan of squash, but since he helped me prepare this dish he was super proud & scarfed it down, no fuss!
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