Spicy Zucchini and Squash Spears

Spicy Zucchini and Squash Spears

by Pam on August 4, 2014

We haven’t had zucchini or squash much lately so I decided to do a quick and easy sauté of zucchini and squash spears with crushed red pepper flakes. They took minutes to cook, tasted delicious, and paired nicely with my Asian inspired dinner. Simple recipes are my favorites!

Heat the vegetable oil in a skillet over medium heat. Add the crushed red pepper flakes to the oil then add the zucchini and squash spears to the hot skillet. Season with sea salt and freshly cracked pepper, to taste. Cook, gently stirring occasionally, for 3-4 minutes. Add the minced garlic, and cook, stirring constantly, for 1 minute. Remove from skillet onto a serving plate. Serve immediately. Enjoy.



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Spicy Zucchini and Squash Spears




Yield: 4

Cook Time: 5 min.



Ingredients:

2 tsp vegetable oil
Pinch of crushed pepper flakes, more if desired
1 zucchini, cut into small spears
1 yellow squash, cut into small spears
Sea salt and freshly cracked pepper, to taste
1 clove of garlic, minced

Directions:

Heat the vegetable oil in a skillet over medium heat. Add the crushed red pepper flakes to the oil then add the zucchini and squash spears to the hot skillet. Season with sea salt and freshly cracked pepper, to taste. Cook, gently stirring occasionally, for 3-4 minutes. Add the minced garlic, and cook, stirring constantly, for 1 minute. Remove from skillet onto a serving plate. Serve immediately. Enjoy.



Recipe and photos by For the Love of Cooking.net

 

References

  1. ^ Print Recipe (www.gordon-ramsay-recipe.com)
  2. ^ Save to ZipList Recipe Box (www.gordon-ramsay-recipe.com)

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