Easy summer squash recipe, that is great year round.
Servings 4
Calories
Author Robin Gagnon
Ingredients
6-8small young zucchini or yellow summer squash
1medium sweet onion
2tbscanola oil
1tbsolive oil
½teaspooncurry powder
pinchof oregano
half a powdered chicken bouillon packet*
kosher salt & pepper to taste
Instructions
Heat canola oil in large skillet on medium-high heat.
Chop the sweet onion into roughly ¼'" pieces, and toss into pan.
Slice the squash lengthwise, then into thin half circle slices.
Add into pan with onions, stir frequently.
Add seasonings, while stirring.
Fry until edges start to carmelize, but there is still a slight firmness to the squash.
Drizzle with olive before removing from burner.
Notes
*I now use either powdered vegetable stock or organic chicken base, since that is what I have been able to find without MSG Serve as a side dish, or sprinkle with Feta or another strong cheese and serve as a light meal. Leftover summer squash is excellent in omelets, or tossed in rice.