Summer Squashes with Herbed Yogurt Sauce
Easy to toss together side or main dish
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 4 servings 1x
- Category: Main Dish Meatless
- Cuisine: Italian
Ingredients
For the Dish:
- 1/2 cup of roughly grated bread crumbs
- 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, shaved or grated: Romano, Asiago or Parmesan (optional)
- Herbed Yogurt Sauce, below
For the Herbed Yogurt Sauce:
- 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
Instructions
For the Dish:
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.
For the Greek Yogurt Sauce:
Mix ingredients together, taste and adjust seasonings as desired. If needed, thin with a little olive oil. Makes about 3/4 cup.
Nutrition:
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%