Pan-Fried Squash and Zucchini

This easy and flavorful pan-fried zucchini and squash recipe is a quick, healthy side dish that’s perfect for summer. With a blend of diced zucchini, squash, sweet mini peppers, and a touch of jalapeno heat, this simple sautéed vegetable dish is seasoned with Italian herbs for a burst of flavor. Ready in just 10 minutes, this vegetable medley makes the perfect complement to grilled meats, roasted chicken, or even pasta dishes. Ideal for those seeking a low-carb, gluten-free, or vegetarian side, this recipe is the ultimate way to enjoy fresh summer vegetables.

Ingredients:

• 1 zucchini, diced
• 1 squash, diced
• 1 mini sweet pepper, diced
• ¼ jalapeno, diced (small)
• 2 tablespoons organic olive oil (Costabile, use code 15GOLDENGK for 15% off)
• 1 teaspoon sea salt
• ¼ teaspoon black pepper
• 1 teaspoon Italian seasoning

Instructions:

1. Heat Olive Oil: Add the olive oil to a non-stick pan and heat over medium-high heat until the oil becomes hot.
2. Cook Peppers and Jalapeno: Add the diced jalapeno and mini sweet peppers to the hot olive oil. Stir frequently and cook until the peppers begin to soften.
3. Add Zucchini and Squash: Once the peppers have softened, add the diced zucchini and squash to the pan. Sprinkle in the sea salt, black pepper, and Italian seasoning. Stir well to coat all the vegetables.
4. Cook and Cover: Reduce the heat to medium and cover the pan with a lid. Let the vegetables cook for 2-3 minutes.
5. Finish Cooking: After 2-3 minutes, remove the lid and stir the vegetables. Continue cooking for another 2-4 minutes, or until the vegetables reach your desired level of tenderness. For a slightly firmer texture, remove them before they become too soft.
6. Serve: Serve immediately and enjoy!

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Why You’ll Love This Recipe

This pan-fried squash and zucchini recipe is a simple yet flavorful way to enjoy these fresh summer vegetables. The combination of sweet mini peppers, spicy jalapeno, and Italian seasoning adds depth of flavor, while the quick cooking method keeps the vegetables crisp-tender. It’s a healthy, easy side dish that complements a variety of main courses and takes just a few minutes to prepare.

Tips

• Adjust the Spice: If you prefer a milder dish, use less jalapeno or omit it entirely. Conversely, add more jalapeno if you enjoy extra heat.
• Don’t Overcook: To maintain the vegetables’ vibrant color and crisp texture, be mindful not to overcook them. Aim for a tender but still slightly crisp bite.
• Use Fresh Vegetables: Fresh zucchini, squash, and peppers will yield the best flavor, so use seasonal produce if possible.

Variations and Substitutions

• Herb Substitutes: Feel free to swap Italian seasoning for fresh herbs like basil, oregano, or thyme for a more personalized flavor.
• Add Garlic: For extra flavor, add minced garlic to the pan along with the zucchini and squash.
• Different Vegetables: You can substitute the zucchini and squash with other vegetables like bell peppers, mushrooms, or asparagus for a unique twist.

FAQs

Can I make this recipe ahead of time? It’s best to serve this dish fresh, as the vegetables can lose their crisp texture when stored. However, you can prepare the diced vegetables in advance and cook them right before serving.

Can I use a different oil? Yes, you can use any cooking oil of your choice, such as avocado oil or coconut oil, though olive oil adds a nice flavor.

Can I add more heat to the dish? Absolutely! If you enjoy spicier dishes, you can add more jalapeno or even red pepper flakes for extra heat.

Serving Suggestions

Pan-fried squash and zucchini make a great side dish for grilled meats, roasted chicken, or a hearty pasta. You can also serve it over quinoa or rice for a light and healthy meal. For added richness, drizzle with a little balsamic glaze or top with freshly grated Parmesan cheese.