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.
Ingredients:
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?
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Grace says
I am going to try this tonight. I have 3 zucchini that are just waiting to be eaten.
Carla says
I saute these, but have never added in spices…hmmm, I'll have to give these a try:)
Mrs. P. says
YUM…saving this for when the garden is giving way too much squash 🙂
Blessings!
Gail
Laura says
I've got roasted zucchini on the menu, but think I will change it out for this recipe! This looks delicious!
I can't wait for squash from our garden. Last year all we got was summer squash; someone (i.e. kids next door) came and stole all our zucchini blossoms and the plant never really came back and produced much again.
Sheila says
Looks yummy. I can't wait to get some fresh squash from the farmers market this year.
Have a great weekend.
Melissa says
Sounds really good. I make something similar, but with the addition of onion.