PAN-FRIED ZUCCHINI AND YELLOW SQUASH
Pan-fried green and sweet red peppers and onions with zucchini and yellow summer squash. Use as a side dish or as a topper for rice or potato, or in Zucchini And Peppers Fajitas. Or serve over JUST EGG scramble for breakfast!
Makes 6 cups
2 T. extra virgin olive oil
1 jumbo green pepper, cored and diced into 1/2 inch squares
1 jumbo sweet red pepper, cored and diced into 1/2 inch squares
1 heaping c. diced sweet onion, 1/2 inch squares
1 zucchini, about 6 inches x 1-1/2 inches – cut ends off, cut from end to end into quarters, then crosswise into 3/8 inch thick pieces
1 yellow summer squash, cut the same as zucchini
1 t. salt plus to taste
1 t. garlic powder
fresh grind black pepper to taste
In extra-large skillet, over medium heat, melt oil.
Add peppers and onion, then sauté till edges soften, stirring as needed.
Add zucchini and squash, salt, garlic powder and pepper. Stir to coat with oil, then sauté till tender-crisp.
Adjust salt and pepper, then continue to cook on low heat till tender to your liking.
Remove from heat.
Serve or reserve to reheat later.