Here’s a delicious and simple veggie recipe. It’s quick to make and does well served at home or brought to a friend’s to share. People always gobble this one up, so don’t plan on leftovers *grin.*
- 4 small zucchinis
- 2 large yellow squash
- 1/2 cup fresh parsley
- 1 large red onion
- 6-8 garlic cloves (feel free to omit or lower)
- 2 T butter (omit if prefer dairy free, just add more oil)
- 2 T olive oil
- salt to taste
- Wash and dry the zucchini, yellow squash and parsley.
- Dice the garlic.
- Slice the onion into 1/8 inch thick rounds and then cut in half, which will yield long stringed sections, once they separate during cooking.
- Heat the butter, oil, and garlic in a large skillet on medium heat. As the garlic starts to smell add the red onion and sauté for 3-5 minutes until they’ve softened a bit.
- While they sauté, prep the remaining veggies.
- Slice the zucchini into 1/8 inch thick rounds.
- Slice the yellow squash into 1/8 thick rounds and then cut in half, making half moon shaped pieces.
- Add the squash and zucchini rounds and half rounds atop the garlic and onion. Sprinkle salt, to taste, between layers as you add the vegetables to the pan.
- Sauté for approximately 12-15 minutes. Stir frequently to blend flavors and to cook evenly.
- As it cooks, chop the parsley.
- When cooked to your level of preferred doneness (I like to see some browning) remove from heat, place in a serving bowl, and then garnish with fresh parsley.