Garden Veggies

Print This

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.

Leave a Reply

Your email address will not be published. Required fields are marked *