I watched Melissa’s Ten Dollar Meals show one weekend and loved how quick and easy these were (notice a theme here?) for her to make so I whipped some up for dinner along with Martha Stewart’s Flat Roast Chicken and Real Simple’s Maple Glazed Carrots. I’ve never been a zucchini person unless it was fried. But ever since I’ve been on Weight Watchers, I have tried different veggies and love them know. The same with squash — which I added to this dish. I am going to find more recipes to try with squash and zucchini. I may even give brussel sprouts a try.
Melissa d’Arabian’s Ten Dollar Dinners Sweet Vegetable Saute (adapted a tiny bit)
1 1/2 tablespoons olive oil
Kosher salt and freshly ground black pepper, to taste
1 large zucchini, sliced in half lengthwise, then thinly sliced into half circles
1 yellow squash, sliced in half lengthwise, then thinly sliced into half circles
1 teaspoon herbes de Provence
In a large saute pan, heat the olive oil over medium-high heat. Add the zucchini, herbes de Provence, and salt, and pepper, to taste and cook an additional 5 minutes, using a wooden spoon or spatula to keep the vegetables from overbrowning. Reduce the heat to low, add a little more oil if needed and let cook for 20 to 30 minutes, stirring occasionally. Once it’s done, you can turn off the heat and let it sit there on the stove top or just let it cook some more over very low heat; the dish is very flexible.