The seasoning for this dish was inspired by the Vegetable Lasagna I made last week. The zucchini layer was so delicious that I ate a lot of the zucchini slices that were intended for the lasagna.
1 Tablespoon olive oil
1 medium zucchini, thinly sliced
1 medium summer squash, thinly sliced
1 teaspoon basil
1 teaspoon oregano
1 teaspoon garlic powder
1/4 teaspoon pepper
Pour olive oil in a skillet, heat over a medium high flame. Add zucchini and squash. Add spices and toss. Cook for approximately 7 minutes or until the squash is tender, but still crisp.
I can’t believe that I have recovered enough from last year’s abundant zucchini and squash crops, that I am actually looking forward to growing more this year. Are there any veggies that you are looking forward to eating in season this summer?