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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 4 |
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I had a similar dish at a friend's aunt's house one time. It was incredible. I've tried to duplicate it and this is pretty close. You can vary your amounts, especially if you aren't a big onion fan. I use just enough oils to coat the pan and keep the veggies from sticking at first. Then I start to add the broth for a little flavor and to help keep it from sticking. You probably won't need to use all the broth that is suggested. Ingredients:
2 -3 zucchini |
2 summer squash |
1/2 onion, diced |
3/4 cup chicken broth |
1 tablespoon olive oil |
2 tablespoons margarine |
paprika |
pepper |
garlic powder |
Directions:
1. Spray frying pan with olive oil spray or lightly coat with olive oil.
2. Melt in a couple tablespoons of butter, add a little olive oil if you didn’t use it to coat the pan.
3. Slice up zucchini into thin slices. Add diced onions, about 1/2 cup.
4. While cooking, add a little bit of chicken broth as needed, to keep food from sticking/burning.
5. Sprinkle with garlic powder, pepper and paprika. Sautee until done.
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