Savory Sauteed Squash

At some point in everyone’s life, they will hear, “Not until you finish your vegetables.” But why would you even start your vegetables if what was in front of you was a pile of mushy, watery boiled Brussels sprouts? These improperly prepared orbs are largely responsible for the abundant population of meat n’ potatoes lovers who only choke down vegetables drenched in fake, might as well be highway paint, cheese. Dating a meat n’ potatoes guy when you’re a veggie fanatic can be challenging, but it’s worth it just for the satisfaction that comes with hearing him say, “Mmmm these vegetables are good!” Craving that response? The recipe below may help.

Fresh zucchini, yellow squash, and sweet bell pepper are simply sautéed in olive oil and topped with salt, pepper, and savory to make it a rich, yet light side to your favorite meat… and potatoes.

Servings: 3 to 4
Active Time: 10 minutes
Total Time: 10 minutes

INGREDIENTS

1 zucchini squash
1 yellow squash
1/2 orange bell pepper
1 tbsp olive oil
1/2 tbsp savory
Salt and pepper, to taste

PREPARATION

1. Wash zucchini, yellow squash, and bell pepper under warm water, pat dry with paper towels.

2. Using a sharp paring knife, slice off both ends of zucchini, discard. Slice lengthwise, from one end to the other, then evenly cut into half-moon slices. Repeat with yellow squash.

3. Core and seed bell pepper, then thinly slice.

4. Heat oil in a medium non-stick skillet over medium-high heat. Add zucchini, yellow squash, and bell pepper, stirring to coat all sides with oil. Add savory, salt, and pepper, stirring until melded to vegetables. Cook until vegetables are just tender, about 5 minutes – make sure not to overcook, otherwise the vegetables will become mushy.