Heat the olive oil in a large skillet. Instructions heat olive oil and butter in a 12 inch non stick skillet over medium high heat.
Watch carefully so it doesn t burn.
Tomato zucchini squash skillet. In a large bowl combine cheddar parmesan oregano basil and garlic. Add the onion and salt and sauté over medium heat until the onion is soft 5 to 8 minutes. Then add the zucchini and cook for about 5 minutes.
Cook over medium high heat stirring frequently for 5 or 6 minutes. Add the zucchini yellow squash and mushrooms. Instructions in a pan melt butter and fry the onions until soft.
Add in tomatoes then evenly sprinkle in italian seasoning garlic powder and season with salt and pepper to taste. Add in zucchini and squash and saute 2. Ingredients 1 tablespoon salted butter or more as needed 1 vidalia onion cut into bite size pieces 2 eaches zucchini cut into bite size pieces 1 yellow squash cut into bite size pieces 4 medium blank s roma plum tomatoes cut into bite size pieces 1 pinch kosher salt and freshly ground black.
Season with salt and pepper and set aside. Add the garlic and cook for about 30 seconds or just until fragrant. Layer bottom of pan with sliced summer squash and minced garlic.
Add the minced zucchini innards and the mushrooms. Cook stirring frequently until the vegetables are crisp tender about 5 minutes. In a large nonstick skillet over medium heat sauté the garlic and onion in the olive oil until the onions being to turn translucent stirring constantly so the garlic doesn t burn about 3 4 minutes.
In a large skillet heat oil over medium high heat. Add zucchini and toss to mix. Add the chopped tomatoes.
Arrange half of the zucchini slices in the pan. In a large skillet over medium heat warm oil. Sauté over medium heat for 3 4 minutes.
Lightly butter a 9x9 inch pan. Reduce heat to medium low. Add water beef bullion granules and salt.
In a medium large skillet heat oil and then add onions and zucchini. Heat the oil in a large skillet over medium heat. Add the tomatoes green onion and salt and cook stirring frequently until the tomatoes begin to soften an additional 3 to 4 minutes.
Preheat oven to 375 degrees f 190 degrees c. Add the zucchini and squash tossing well with the olive oil mixture. Continue to saute tossing occasionally until.
Cook until just softening stirring occasionally. Add the tomatoes and spices continue to cook until the liquid evaporates about 15 minutes.
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