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.
Looks good! But if I were to make it I would have to leave out the squash, zucchini, and tomatoes, haha.
ReplyDeleteI always buy these veggies but they hardly ever all get used in time. This would be awesome for those times:)
ReplyDeleteOh, how I wish I had zucchini!!! No garden for us. :(
ReplyDeleteWhat a great and healthy way to use up the last of the summer's veggies!
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