Skillet Summer Squash and Carrot Saute

Here is a simple, yet delicious, side dish that uses seasonal zucchini and garden fresh herbs!!  Your cast iron skillet works great, but a regular skillet will work, too.  Just avoid non-stick.  It will cause the dish to be soggy and not charred and flavorful!

Yield: approximately 4-6 servings

2 Small yellow squash
2 Small zucchinis
2 Medium carrots, peeled
Grapeseed oil
Salt and freshly ground pepper
1 Teaspoon minced garlic
¼ Cup chopped toasted pecans, optional
1 Teaspoon lemon zest
¼ Cup chopped fresh herbs (chives, parsley, basil, mint, cilantro, etc.)

Cut yellow squash, zucchini and carrot into ½ x 3-inch pieces.

Heat 12-inch cast iron skillet over medium-high heat; add about 2 tablespoons oil (to generously coat bottom). Reduce heat to medium and add yellow squash, zucchini and carrot. Sprinkle with salt and freshly ground pepper. Cook, stirring frequently until crisp-tender, about 5 minutes. Add garlic and cook until fragrant, about 1 minute. Remove from the heat.

Add pecans, lemon zest and herbs and gently stir to combine.  Add additional salt and/or pepper as desired and serve.

Printable PDF of the recipe:  Skillet Summer Squash and Carrot Saute.

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Comments (2)

Cynthia Vander Giessen

When I was at my hair salon yesterday we started talking about eating fish and I shared the wonderful class of yours that I went to. I would like to attend more classes and I believe there are some other women that were there that would like to attend classes as well (2 of them had never heard of you)! Also can’t wait to try the Summer Squash and Carrot Saute!

Thanks for spreading the word about Mrs. Dornberg’s, Cynthia!! Look forward to seeing you and hopefully some of the other ladies as well at a class soon!! Hope you are having a wonderful summer!! Let me know how the recipe comes out!!

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