Zucchini Squash

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.

• Difficulty: Easy
• Category: Lunch, Sides, Supper, Vegan, Vegetarian
• Cuisine: American
• Cooking Method: Boil, Mix it up

Ingredients

• 3 cup zucchini (this is about 3 large zucchini sliced in 1/4 circles)
• 2 tbsp unsalted butter (you can use either vegan butter or regular butter.)
• 5 green onions (you can use red onions or any other onion that you have on hand)
• 1 tsp brown sugar (can use regular sugar or honey)
• 14.5 oz diced tomatoes (you can use what ever brand of tomatoes you have on hand. )
• 1/2 tsp salt (you need to taste the salt to make sure the seasoning is to your liking )
• 1/2 tsp black pepper (you could use cayenne pepper. just adjust the seasoning to your taste)
• 1/2 tsp red pepper flakes (you can omit or use favorite hot sauce.)
• 1 cup vegetable stock (can use v-8, or chicken stock or water. you can use what ever you have on hand.)
• 1/4 tsp dried oregano (can use fresh oregano)

Instructions

1. Wash and slice up your zucchini squash. Be sure to leave their peelings on.
2. 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.
3. Place the zucchini squash in the skillet with the onions and pepper flakes mixture.
4. Next you need to add your salt, pepper, oregano, and brown sugar. Stir well to combine.
5. Add your canned tomatoes and mix to combine. Then add the cup of vegetable stock,
6. Put the lid over the skillet with the zucchini and cook the zucchini until tender