We hosted a potluck at our home several years back. A middle eastern friend brought this dish and it was a real hit. It’s so simple to make and it adds a terrific taste of summer to any buffet table.
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Greek Zucchini and Squash Stir Fry
With the umami of red onion, garlic and sautéed mushrooms as a backdrop, your summer zucchini and squash will be the stars of the show. Add some fresh mint from your garden, and you have a fresh, memorable side dish or main course.
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Ingredients
- 1 TBSP 'cado oil (avocado oil)
- ½ red onion, sliced thinly
- 8 oz crimini mushrooms, sliced
- 2 TBSP minced garlic
- 2 yellow squash, sliced
- 1 zucchini, sliced
- ¼ cup water
- 1 bunch mint, chiffonade
- 1 tsp kosher salt
- 1 lemon juiced and zested
Instructions
- Heat a medium non-stick skillet. Add 'cado oil and sauté the sliced onion until the onions start to turn translucent.
- Add the mushrooms and sauté until they begin to weep. Continue cooking until the mushrooms dry out and begin to brown.
- Add the garlic, squash and zucchini and saute until the garlic is fragrant (about 30 seconds).
- Add the water, cover the skillet, and let the zucchini and squash steam until tender. Remove the cover and allow the excess water to steam off.
- When ready to serve, add the chopped mint and give it a 30-second stir. Put on the serving plates immediately.
- Garnish with lemon zest and a squeeze of fresh lemon juice. Sprinkle with a pinch of kosher salt, to taste.
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Nutrition
Nutrition Facts
Greek Zucchini and Squash Stir Fry
Amount per Serving
Calories
160.19
% Daily Value*
Fat
7.89
g
12
%
Saturated Fat
1.01
g
6
%
Polyunsaturated Fat
1.3
g
Monounsaturated Fat
4.99
g
Sodium
1185.93
mg
52
%
Potassium
1366.01
mg
39
%
Carbohydrates
20.33
g
7
%
Fiber
4.71
g
20
%
Sugar
10.04
g
11
%
Protein
7.32
g
15
%
Vitamin A
675
IU
14
%
Vitamin C
57.88
mg
70
%
Calcium
93.67
mg
9
%
Iron
1.83
mg
10
%
* Percent Daily Values are based on a 2000 calorie diet.
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