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August 31, 2011
Summertime Squash
Tasty Side Dishes
Prep time:
10 minutescooking time:
10 minutes“Everybody knows that the best tasting vegetables came straight from Grandmas garden.”
Ingredients
Serves 4
- 2 small zucchini
- 2 small yellow squash
- 1 small red bell pepper
- 2 cloves garlic
- 2 teaspoons cornstarch
- 1/4 teaspoon salt
- 1/2 cup vegetable broth
- 1 tablespoon vegetable oil
- 1 teaspoon butter
- Yellow bell pepper rings and green onion brushes, optional for garnish
Directions
1
Scrub zucchini and yellow squash; pat dry with paper towels and cut off ends. Cut zucchini and yellow squash diagonally into 1⁄4-inch-thick slices. Cut red bell pepper lengthwise in half. Remove stem and seeds. Rinse, dry and cut into 1⁄4-inch-thick strips. Finely chop garlic.
2
Combine cornstarch and salt in small cup. Stir in vegetable broth until mixture is smooth; set aside.
3
Heat large nonstick skillet over medium-high heat 1 minute or until hot. Drizzle vegetable oil into skillet. Add butter; swirl to coat bottom and heat 30 seconds. Add zucchini and yellow squash; cook and stir 6 minutes or until crisp-tender. Stir in red bell pepper and garlic; cook, stirring constantly, for about 1 minute.
4
Stir reserved broth mixture until smooth and add to skillet. Cook and stir until sauce boils and thickens. Garnish, if desired.
Variations(0)
Reviews(0)
grandma's secret
grandma's secret
When buying or picking her own squash, Grandma chose the small to medium-sized squash. She said that they should be firm with smooth skins, and that they should feel heavy for their size. She never chose large squash because she said they were less tender.
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