Zucchini Squash

Yields: 6 Servings Difficulty: Easy Prep Time: 10 Mins Cook Time: 20 Mins Total Time: 30 Mins

In my family I can remember growing summer yellow squash and the zucchini squash.  I was excited to try this version of zucchini.  I think that this is  a very versatile vegetable and can be used in many ways. This is a wonderful side dish to go along with either your lunch or dinner.  It’s great for a potluck and easy to fix.  I hope you give this wonderful side dish a try.  You can make it vegetarian, or vegan.

Ingredients

0/10 Ingredients
Adjust Servings

Instructions

0/6 Instructions
  • Wash and slice up your zucchini squash. Be sure to leave their peelings on.
  • In a large skillet with a lid, add the butter and allow to melt. Next add the pepper flakes and let cook for 1 to 2 minutes. Then add the green onions and cook for 2 or so minutes until tender.
  • Place the zucchini squash in the skillet with the onions and pepper flakes mixture.
  • Next you need to add your salt, pepper, oregano, and brown sugar. Stir well to combine.
  • Add your canned tomatoes and mix to combine. Then add the cup of vegetable stock,
  • Put the lid over the skillet with the zucchini and cook the zucchini until tender

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