Saturday, May 16, 2015

Sauteed Zucchini and Yellow Squash with Mint

3 T. olive oil
2 garlic cloves, minced
1 onion, small, thinly sliced
2 zucchini (about 1 lb.), cut into 1/2-inch slices
1/8 t. red pepper, crushed
Coarse salt and freshly ground pepper (optional)
1/4 cup fresh mint leaves, cut into thin ribbons

Heat half the olive oil in a large skillet over medium-low heat. Cook garlic and onion, stirring until translucent but not yet softened, about 2 minutes.

Increase heat to medium-high. Add the remaining oil along with the zucchini, squash, and crushed red pepper. Cook, stirring occasionally, until vegetables are tender and golden brown, about 5 minutes. Remove from heat, stir in the lemon juice, and season with salt and pepper (optional).

Transfer to a serving dish, sprinkle the mint on top, and serve immediately.

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