Squash and onions are a staple in the South in the summer. It is a favorite for many families. It is usually made with bacon grease which is not exactly Med friendly. Use olive oil for a Med way version of this famous dish. You can use all yellow squash or half and half zucchini and yellow squash. This recipe calls for green onions, but white onions will work as well. You can make this ahead of time and heat up what you need in a sauté pan.
Ingredients
- 2 tablespoons olive oil
- 1 large bunch green onions, chopped
- 1 pound yellow squash, cut in medium dice
- 1 pound zucchini, cut in medium dice
- Salt and pepper to taste (go heavy on the pepper)
Directions
- Heat a large skillet or stir fry pan.
- Add the olive oil and heat slightly.
- Add the onions and saute 3-4 minutes.
- Add the yellow squash and zucchini and cook, stirring frequently until the vegetables softens.
- Add salt and pepper, start with ½ teaspoon of each.
- Cook until desired doneness.
- Adjust salt and pepper to taste.
Nutrition Information per Serving
(Based on ¾ teaspoon of salt, 1 teaspoon pepper, and ½ cup of chopped green onions.)
- Serving Size: 1 cup
- Vegetable Servings: 1 cup
- Fruits: 0 cups
- Calories: 49 calories
- Carbohydrates: 4 grams
- Fiber: 1 gram
- Protein: 1 gram
- Fat: 4 grams
- Sodium: 220 mg
Rate this recipe!
(29 votes, average: 3.41 out of 5)
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