I believe any food can be made delicious with the right treatment, but I’ve had a hard time warming up to squashes. Too often, I’ve served them because they’re so good for us but my sister-in-law showed me the error of my ways. This little side dish of zucchini and yellow squash is absolutely scrumptious!
I’m still getting mileage from my recent trip to Georgia over the Holidays! Mental mileage as I juxtapose images of warmth and pleasant walks with the dogs over the image of the frozen tundra outside my window here in Minnesota. I’m also still getting some mileage from the food made by my talented sister in law! Every time I make this, I’ll think of my trip and how much fun it was to see family.
This dish, a mixture of yellow squash and zucchini, is a bit like an infomercial! I keep thinking, “But wait, there’s more!” as I make it. Gorgeously seasoned and sautéed the squash is excellent served up plainly.
Add in a few toasted bread crumbs and a little lemon and it’s even better. A little sprinkle of cheese stirred in when it’s done and its heaven. A simple sauce of yogurt, lemon and herbs takes it completely over the top. Fairly quick to make, this took about 15 minutes.
So choose your elements, the squash, bread crumbs, cheese & sauce, and combine as you wish with what fits your diet, and eat your squash. It’s good for you! 🙂 And try not to lick your plate, especially if you’re not alone!
Summer Squashes with Yogurt Sauce
- 1/2 cup of bread crumbs (toasted works best)
- 2 tablespoons olive oil, divided
- 1 to 2 tablespoons parsley, to taste (optional)
- 1 clove garlic, minced
- 1 medium zucchini, thinly sliced
- 1 medium yellow squash, thinly sliced
- 1/2 teaspoon Italian seasoning (or more, to taste)
- pinch of cayenne or red pepper flakes
- 3 to 4 strips of lemon
- salt and pepper to taste
- 1/4 to 1/2 cup cheese, grated cheese, mozzarella or Parmesan (optional)
- Herbed Yogurt Sauce, below
Add one tablespoon olive oil to a saute pan, heat and add in bread crumbs. Cook, stirring until bread crumbs are lightly browned and crunchy. Stir in parsley, if desired. Remove from pan and set aside.
Add the additional tablespoon of oil to the pan, then the squashes. Saute until softened and slightly brown around the edges, stirring frequently, several minutes. A moment or two before the zucchini is finished, add lemon strips, garlic and seasonings to taste.
When the squash is finished, turn off heat and toss with the breadcrumbs, stirring until well incorporated. If using cheese, turn off heat and add the cheese to the skillet, tossing until melted and incorporated. Serve immediately with yogurt sauce.
Herbed Yogurt Sauce, about 3/4 cup
- 3/4 cup of Greek yogurt
- 1/2 teaspoon Italian seasoning
- 1/4 teaspoon freshly cracked pepper
- pinch cayenne
- 1/2 teaspoon finely grated lemon zest
- Squeeze of lemon
Mix ingredients together, taste and adjust seasonings as desired.
from the kitchen of http://www.frugalhausfrau.com
Let’s talk about how to save money/time on this recipe:
- Use a coupon matching site! One of my favorites in my area is Pocket Your Dollars, but every store has a group of enthusiastic Coupon Matchers. Do not discount the savings! I check their site every week, even if I don’t “need” to go to the store and often find bargains I can’t pass up.
- Follow my Strategies – You’ll see them all explained on the upper left tab of every page and how I apply them, below.
- Don’t get discouraged if your prices don’t match mine! Keep shopping at the best prices and your fridge/freezer and pantry will be stocked with sales priced ingredients.
- Read Strategies Applied for additional tips as well as throughout the recipe, for saving time and managing food.
1/4 recipe: calories 180; tot fat 10g; sat fat 3g; poly 1g; chol 8mg; sod 197mg; pot 394mg; tot carg 16g; fib 3g; sug 6g; prot 8g; vit a 19%; vit c 42% calc 19%; iron 6%