Budget friendly dishes are always welcomed but especially around the holidays when it seems like we are spending more money. This recipe I developed for sautéed vegetables using squash and zucchini won’t break the bank but at the same time, offer a lot of flavor as a side dish to a fish, chicken or beef meal.
Many years ago my girlfriend had us over to dinner. I am not a real fan of squash or zucchini but she prepared a sautéed version that was out of this world. It was memorable. Well, it’s taken me this long to try to duplicate the recipe and I added my own twist. I have a mandolin and like using it, especially when I need consistent slices. I’m pretty good with a knife but the mandolin makes even slices so easy. Just use the guard! I implore you! I sliced my finger once, yes, all it takes is once, for then you will use that guard henceforth.
I was just recreating this for 2 but this recipe can easily be doubled for 4. Use the entire zucchini and a whole onion.
2 Tablespoons butter
1/2 sweet onion, sliced about 1/4 inch thick
2 cloves garlic, finely minced
1/2 green zucchini, sliced evenly about 1/4 inch thick
1/2 yellow squash, sliced evenly about 1/4 inch thick
1 Tablespoon chopped fresh parsley
Juice of 1/2 a lemon
1/4 teaspoon sea salt
1/4 teaspoon cracked black pepper
Melt the butter in a medium skillet over medium heat. Add the onion and sauté until soft and translucent, stirring frequently. Add the garlic and stir for 1 minute, being careful not to burn garlic. Add green and yellow zucchini, lemon juice and parsley. Cook until zucchini are soft and just becoming translucent, about 4 – 5 minutes. Remove from heat, season with salt and pepper and serve immediately.
Makes 2 servings.