Wednesday, March 31, 2010

Pan Fried Squash & Zucchini

What happens when you really crave grilled veggies but you can't use your grill at the time? Gently pan fry them in a little olive oil and they will turn out better than good....really, really good.

This is such a simple side dish that took just 5 minutes to cook- yet it's so colorful and pretty enough to serve to anyone.

All low carbers can enjoy this dish!

**Note** - You won't find any breading on these veggies so if you need the crusted coating, stop reading now.

Or better yet....   Continue reading and then try the recipe. It might just change your mind. :)

Pan Fried Squash & Zucchini
recipes makes 1 -2 servings

1 baby zucchini
1 baby yellow squash
olive oil
red pepper flakes
dried basil
garlic powder

In a large frying pan, drizzle oil to coat the bottom of the pan. Turn heat to high to warm up the pan, and then turn the heat back down to medium-high before adding the veggies.

While the pan is heating up, slice each veggies vertically into strips. Place the veggies into the pan and turn to coat in the oil. If needed, lightly drizzle a little more oil on top of the veggies - being careful not to drown them in oil. These veggies will soak up a lot of oil so use a light hand.

Sprinkle on the red pepper flakes (I used about 1/2 tsp), dried basil (about 1 tsp) and garlic powder (about 1/2 tsp).

Once the veggies are starting to soften and the undersides are browning nicely, flip the slices over to brown the other side. Only cook until each side has slightly browned or you will end up with a pile of mushy veggies.

Serve immediately.


Vary the spices for a nice treat. In place of the basil, try chili powder, Italian seasoning, lemon pepper, onion powder, oregano...the list goes on and on.

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