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!
Squash Julienne
Servings 4
Ingredients
- 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
- 1/2 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
Instructions
- 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.
Notes
The above picture shows this recipe doubled, which is easy to do, it just involves more cutting
For more summer squash recipes check out my 4th Annual Summer Squash Recipe Round Up.
Anonymous says
I am doing research for my college paper, thanks for your useful points, now I am acting on a sudden impulse.
– Kris
Rachel says
I love vegetable dishes! YUMMY! I don't have anything that juliennes for me.. but, that would be nice!
EbonyRenee says
Looks delish!