Summer Squash and Zucchini Side Dish
I’m trying to cut my risk for cardiac disease by changing the way I eat. This colorful sauteed zucchini and squash side dish is packed with as much nutrition as fresh-picked flavor! —Marlene Agnelly, Ocean Springs, Mississippi
Reviews
Delicious! I'm dieting so this was very satisfying and kept me at my calorie count.
This was wonderful, and exactly what I was looking for. I had decided to make more plant-based dishes for my husband and me, so started looking on-line for new recipes and found this. I thought the fresh tomato at the end was sheer genius, and added a great flavor to the rest! The only thing I recently added was carrots which I cooked a few minutes ahead of adding the rest, since they usually take longer to cook. I think this would also be good if feta cheese or Parmesan cheese was added before serving, but I haven't tried it yet.
This was delicious! I did change up the spices and used Tony Chachere's Spice & Herb Seasoning, Trader Joe's Lemon Pepper, and Lawry's Garlic Salt. The next time I make this I am thinking of adding mushrooms. I was able to package this up into individual containers to take to work and it worked great to add to a meat recipe that I made later in the week. Thank you for sharing.
That's the best basic recipe I found on the Internet. I had store-bought 12 oz squash medley and wanted to use it. I utilized this recipe. The only omissions I made were: much less garlic, no black pepper or spices except for sea salt. Sauteeing took much longer, since my veggies were cold from the fridge. So it took about 16 min to prepare on the skillet. The result was absolutely delicious, looked picture-perfect and appetizing, and so good for you !Thank you so much for the simple and wonderful recipe !
Wonderful side dish. I used egg substitute. Also used a piece of bacon instead of oil.
We grow our own zucchini and squash and this recipe is our favorite. My husband requests it often in the summer months.