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
Adjust Servings
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