Have you noticed how simple my recipes are? This one is not an exception. The hardest part is cutting the squash into thin strips (mine are not perfect 1/4 inch thin strips). I have seen pictures of a kitchen tool that will julienne your vegetables for you, but I have never tried one and don’t know if it really saves that much work. If you own one, let me know what you think!
- 1 summer squash, cut into ~1/4 thick by 2 inch long pieces
- 1 zucchini, cut into ~1/4 thick by 2 inch long pieces
- 2 cloves of garlic, minced
- 2 green onions, finely chopped
- ½ bell pepper, chopped
- 1 tablespoon olive oil
- 1 tablespoon fresh parsley, chopped or 1 teaspoon dried parsley
- 1 tablespoon fresh basil, chopped or 1 teaspoon dried basil
- a dash or two of coarsely ground black pepper
- In a large skillet, add olive oil, garlic, onion, and bell pepper. Cook for 1 - 2 minutes over high heat, until softened, but not browned.
- Reduce heat to medium and add squash, zucchini, and spices. Mix thoroughly while cooking. Cook approximately 5 minutes, until the veggies are tender, yet still crisp.
For more summer squash recipes check out my 4th Annual Summer Squash Recipe Round Up.