Zucchini Round-up

Posted by on Apr 18, 2016 in Asian and Vegetarian | 1 comment

 

 

Taking full advantage of spiralized zucchini “pasta” love, a fellow shopper at the farmers’ market led me to the easiest application ever; Zucchini “Pasta” with Butternut Squash from Williams-Sonoma.

 

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Not including basic pantry ingredients, a small butternut squash, and a few zucchini makes a quick fresh stovetop dinner.

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Dice the butternut in smallish cubes; then warm the oil in a skillet and brown the cubes of squash.

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Season the vegetables to taste with plenty of garlic and crushed red pepper.

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Add the zucchini, and cook until strands are tender.  (I also added a few tablespoons of water to flash steam the squash). A few cherry tomatoes landed in the skillet too.

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This was the main dish for our supper and I’m thinking could be a clever veggie side dish as well.

Serve it in individual bowls with Parmesan cheese.

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Next time I’ll be doubling this recipe. Honestly, I could have eaten it from the skillet!

One Comment

  1. 4-18-2016

    MY DAUGHTER HAS BEEN A VEGETARIAN SINCE SHE WAS A TEENAGER. SHE USES A RECIPE EXACTLY LIKE THIS ONE! IT IS SO YUMMY & LOOKS PRETTY TOO!

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