Wednesday, September 29, 2010

Summer Veggie Skillet

Do you still have squash and zucchini growing like crazy? This is a fabulous, and fast, recipe to use up those garden favorites! I have made this simple dish 3 times in the last month. Enjoy!

Summer Veggie Skillet
Recipe by The Double Dipped Life

2 TB oil
2 garlic cloves
1 teas red pepper flakes
1/4 cup chopped onions
1 large squash- sliced thin
1 large zucchini- sliced thin
2 tomatoes- chopped
fresh parsley
salt and pepper 

Heat oil in a large skillet. Add garlic, onion, and red pepper flakes; stir to cook 3-5 minutes. Add sliced squash and zucchini, stir, cover, and cook 5 minutes.  Add chopped tomatoes, salt and pepper to skillet. Cover, and cook until veggies are soft.  Add parsley. Serve hot.


  1. Looks good! But if I were to make it I would have to leave out the squash, zucchini, and tomatoes, haha.

  2. I always buy these veggies but they hardly ever all get used in time. This would be awesome for those times:)

  3. Oh, how I wish I had zucchini!!! No garden for us. :(

  4. What a great and healthy way to use up the last of the summer's veggies!