It’s mid-week, only $30 left till pay day and I’m having a serious craving for vegetables. What is a girl to do? Visit the produce market for a couple squash on the cheap and saute them up with a vibrant mix of herbs! This dish goes perfectly with just about any cut of meat or seafood and is so quick and tasty that it is sure to become your “go to” vegetable side dish!
Summer Squash Saute
|2 medium||zucchini squash||$1.05|
|2 medium||yellow summer squash||$1.05|
|1 tsp||dried basil||$0.05|
|1 tsp||dried oregano||$0.05|
|2 Tbsp||extra virgin olive oil||$0.38|
|1/2 tsp||garlic powder||$0.05|
|to taste||salt and pepper||nada|
STEP 1:Carefully clean off any dirt or debris from the squash. Cut off the ends and chop into 1/2 inch wide medallions (circles or half circles if you choose). Place the chopped squash into a mixing bowl.
STEP 2: Add the oil, salt, pepper, basil, oregano and garlic to the bowl. Mix everything well (your hands work best – just remember to wash up first!).
STEP 3: Heat a large skillet to medium-high. Once the skillet is nice and hot, dump the contents of the mixing bowl in. Continuously stir until the squash just begins to soften. Remove the squash from the skillet and enjoy!
You can cook them longer if you prefer well cooked vegetables but I find that a slight firmness is more satisfying (both to the pallet and to the eye). Vegetables that are not over cooked also retain more nutrients and if you plan on reheating them later, you do not want them to end up as mush (reheating further cooks and softens the vegetables).
NOTE: I was able to get the squash for 99 cents a pound at the produce market which was a great buy. This recipe works great with almost any vegetable or *mix* of vegetables. Be creative and post below to let us know what you come up with!