Ingredients
- 1 medium zucchini, sliced into half-moons (~1/4-inch thick)
- 1 medium yellow squash, sliced into half-moons (~1/4-inch thick)
- 1 1/2 tbsp olive oil
- 1/2 tsp black pepper
- 1/2 tsp oregano
- 1/4 tsp garlic powder
- 1/4 tsp rosemary, finely chopped
- 1/4 tsp thyme
- Pinch of red pepper flakes (optional, for heat)
- Salt, to taste
Description
Optional twist: Squeeze a little fresh lemon juice on top just before serving for brightness, or sprinkle with Parmesan for a richer finish
Serving Size
3 people
Preparation Time
10 minutes
Cooking Time
10 minutes
Cuisine(s)
Irish, Vegetarian / Vegan
Meal Type
Lunch or Dinner
Instructions
- Prep the vegetables:
- Wash zucchini and squash. Slice each lengthwise in half, then cut into half-moon slices about 1/4 inch thick.
- Heat the pan: In a large skillet, heat olive oil over medium-high heat until shimmering.
- Sauté the vegetables: Add zucchini and squash in a single layer if possible. Season with black pepper, oregano, garlic powder, rosemary, thyme, and red pepper flakes. Cook, stirring occasionally, for 6-8 minutes, until the squash is golden-brown on the edges but still slightly tender-crisp.
- Finish & Serve: Taste and add salt as needed. Serve hot as a side dish.
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