This is a simple recipe for summer squash and zucchini with a spicy twist. This dish will need two zucchini, two summer squash, one onion, and one jalapeño. If you like you can add extra vegetables or peppers, in this case I will be adding a sweet banana pepper because I love the taste. This recipe will serve 4-6 people. |
Total Preparation and/or Cooking Time: 30 Minutes |
Step 1: Gather your ingredients and make sure the peppers, squash, and zucchini are washed. |
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Step 2: Get a medium sized sauté pan, add 2-4 table spoons of wine (or water) and set to medium-high. |
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Step 3: Next take and peel your onion, cut it in half, and then cut it into thin strips (julian). Quickly add the onion to your pre-heated pan. |
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Step 4: While the onions are cooking take your zucchini and cut it in half and then in half again to make long quarters. |
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Step 5: Cut the quarters along a bias to make them into good sized pieces. |
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Step 6: Give the onions a stir and repeat the same process on the squash. Cut it in half and then cut the halves in half. |
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Step 7: Now add in the summer squash and the zucchini to the onions and mix everything together. |
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Step 8: While the squash, zucchini, and onions are cooking go ahead and cut the jalapeño pepper into rings. |
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Step 9: Stir the zucchini-squash-onion mixture, and repeat the same step for the hot banana pepper, or any extra peppers you wish to add. |
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Step 10: Now add in your peppers to the pot and get everything mixed. Allow this mixture to cook for about 2-6 minutes (depending on how cooked you like your veggies). |
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Step 11: Enjoy this dish beside rice, or with a baked sweet potato. |
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