Reviews Add Rating & Review 18 Ratings 5 star values: 3 4 star values: 2 3 star values: 5 2 star values: 5 1 star values: 3
Back to Sauteed Zucchini and Yellow Squash with Mint All Reviews for Sauteed Zucchini and Yellow Squash with Mint - of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Gallery Sauteed Zucchini and Yellow Squash with Mint Recipe Summary Servings: 6
Ingredients Ingredient Checklist 3 tablespoons olive oil 1 medium garlic clove, minced 1 small onion, thinly sliced 2 medium zucchini (about 12 ounces), cut into 1/2-inch pieces 2 medium yellow squash (about 12 ounces), cut into 1/2-inch pieces 1/8 teaspoon crushed red pepper 1 tablespoon fresh lemon juice Coarse salt and freshly ground pepper 1/3 cup fresh mint leaves, cut into thin ribbons (or 1/4-inch-thick julienne)
Cook’s Notes When cooking this dish, do not crowd the vegetables, or they will steam instead of browning. If your skillet is not large enough, cook them in two batches.
Gallery Sauteed Zucchini and Yellow Squash with Mint
Recipe Summary Servings: 6
Gallery
Sauteed Zucchini and Yellow Squash with Mint
Sauteed Zucchini and Yellow Squash with Mint
Sauteed Zucchini and Yellow Squash with Mint
Recipe Summary Servings: 6
Recipe Summary
Servings: 6
Servings: 6
6
Ingredients
Ingredients
- 3 tablespoons olive oil 1 medium garlic clove, minced 1 small onion, thinly sliced 2 medium zucchini (about 12 ounces), cut into 1/2-inch pieces 2 medium yellow squash (about 12 ounces), cut into 1/2-inch pieces 1/8 teaspoon crushed red pepper 1 tablespoon fresh lemon juice Coarse salt and freshly ground pepper 1/3 cup fresh mint leaves, cut into thin ribbons (or 1/4-inch-thick julienne)
Directions
Heat half the olive oil in a large skillet over medium-low heat. Cook garlic and onion, stirring, until translucent but not yet softened, about 2 minutes.
Increase heat to medium-high. Add the remaining oil along with the zucchini, squash, and crushed red pepper. Cook, stirring occasionally, until vegetables are tender and golden brown, about 5 minutes. Remove from heat, stir in the lemon juice, and season with salt and pepper. Transfer to a serving dish, sprinkle the mint on top, and serve immediately.
Cook’s Notes When cooking this dish, do not crowd the vegetables, or they will steam instead of browning. If your skillet is not large enough, cook them in two batches.
Cook’s Notes
When cooking this dish, do not crowd the vegetables, or they will steam instead of browning. If your skillet is not large enough, cook them in two batches.
Reviews
Add Rating & Review 18 Ratings 5 star values: 3 4 star values: 2 3 star values: 5 2 star values: 5 1 star values: 3
Reviews
Add Rating & Review 18 Ratings 5 star values: 3 4 star values: 2 3 star values: 5 2 star values: 5 1 star values: 3
Add Rating & Review
18 Ratings 5 star values: 3 4 star values: 2 3 star values: 5 2 star values: 5 1 star values: 3
18 Ratings 5 star values: 3 4 star values: 2 3 star values: 5 2 star values: 5 1 star values: 3
18 Ratings 5 star values: 3 4 star values: 2 3 star values: 5 2 star values: 5 1 star values: 3
5 star values: 3 4 star values: 2 3 star values: 5 2 star values: 5 1 star values: 3
All Reviews for Sauteed Zucchini and Yellow Squash with Mint
of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Sauteed Zucchini and Yellow Squash with Mint
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
