Sunday, June 12, 2011

Rosemary Summer Squash

I actually made this meal while feeling exhausted--it's very simple to prepare. It reminded me of fried zucchini from a pizza place, but much healthier. This went well with cheese ravioli in marinara sauce. 

Rosemary Summer Squash
Serves 4

1 zucchini, cut into rounds
1 yellow squash, cut into rounds
1 teaspoon olive oil
1 teaspoon rosemary
Crushed black pepper to taste

1. Heat olive oil in a large pan over high heat for 5 minutes.
2. Add vegetables in a single layer, if possible. Sprinkle with rosemary and black pepper.
3. Cook about 3 minutes. Flip over and cook 3 minutes more.
4. Remove from heat when vegetables are slightly browned. Avoid overcooking, as this will make the vegetables very soft.

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