Ingredients
- 4 to 5 zucchini
- 4 to 5 yellow crookneck squash
- 2 tablespoons olive oil
- 2 tablespoons finely chopped onions
- Salt
- Freshly ground black pepper
Directions
Slice zucchini and squash very thin. Heat olive oil and saute onion until tender. Add zucchini and squash. Toss until tender and crisp. Add salt and pepper. Serve immediately (if it sits to long it will become mushy).
The recipes for this program, which were provided by contributors and guests who may not be professional chefs, have not been tested in the Food Network's kitchens. Therefore, the Food Network cannot attest to the accuracy of any of the recipes.
Review This Recipe
You must be logged in to review this recipe.
or Sign Up to Review
Newest Ratings and Reviews
Read all 7 reviews
By beckythebarber
Cookeville, TN
on April 21, 2012
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
Super easy in a wok! Great flavor. Quick, easy, healthy, bam!
By I LUV PASTA
New Jersey
on August 30, 2011
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
You CAN'T get any healthier than this dish. Well actually, you sort of can. Instead of using olive oil, I used zero calorie pam cooking spray to coat the pan.
I sauteed the zucchini and squash for about minute and then I added a step. I added about a cup of water to the pan, covered it and steamed it for a few minutes. I also added about a tsp of salt and black pepper.
Perfecto. If your watching your weight, than this recipe especially is guaranteed to be a hit.
I've also played around with this dish and added mushrooms, red bell pepper and summer squash to this dish.
By lavonneson8th_5...
Wisconsin
on August 18, 2010
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
Flagged Oneida from GA, because I wanted to "ditto" her directions...they rocked!!
This was simple and very good! I changed it up a little bit from Oneida's comments.. I kept the onion and added 'cherry' tomatoes, halved, and sliced the veggies 1/4 inch thick, garlic pressed 3 small cloves and tossed all in olive oil, salt and pepper. The roasting heat was 400 degrees for 10 to 15 minutes, tossing about 1/2 way through the bake. Simply delicious :]
Read all 7 reviews