It’s that time of year when farmers markets and neighbors with abundant gardens are teeming with fresh yellow squash and zucchini. If you are the type that have shied away from squash because your weren’t quite sure how to prepare it, then this simple recipe featured on Local Dish is for you. Not only is it a fresh and light side dish for summer meals, it’s also good for you. A one-cup serving has only 49 calories.
This recipe is from MedInsteadofMeds.com, which features recipes, tips, food flips, videos, and a webinar series outlining how to move towards a Mediterranean way of eating and living. In-person classes to help you and your family go Med are available in many North Carolina counties through N.C. Cooperative Extension. For more information, contact your local Cooperative Extension office at ces.ncsu.edu/local-county-center or visit medinsteadofmeds.com.
- 2 tablespoons olive oil
- 1 large bunch green onions, chopped
- 1 pound yellow squash, cut in medium dice
- 1 pound zucchini, cut in medium dice
- Salt and pepper to taste (go heavier on the pepper)
Heat a large skillet or stir-fry pan. Add the olive oil and heat slightly. Add the onions and sauté 3-4 minutes. Add the yellow squash and zucchini and cook, stirring frequently until the vegetables soften. Add salt and pepper; start with ½ teaspoon of each. Cook until desired doneness. Adjust salt and pepper to taste.