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Greek Zucchini and Squash Stir Fry
from Chef Leander. To your health!
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.
Prep Time:
15
minutes
minutes
Cook Time:
20
minutes
minutes
Total Time:
35
minutes
minutes
Servings:
2
people
Equipment
cutting boards
knife
10" non-stick skillet
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.
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.