Zutaten für Summer Squash Salad
- Olive Oil
- Garlic Cloves
- 2 medium zucchini, sliced into 1/4-inch thick half-moons
- Summer Squash
- Balsamic Vinegar
- Fresh Oregano
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Zubereitung von Summer Squash Salad
- Heat olive oil in a large skillet over medium-high heat.
- Add 1/3 of the minced garlic and sauté for 1-2 minutes until fragrant.
- Add 1/3 of the zucchini and yellow squash slices. Cook for 2-3 minutes, stirring occasionally, until the squash is slightly wilted and begins to brown at the edges.
- Transfer the cooked squash to a large serving bowl.
- Repeat steps 2 and 3 with the remaining garlic and squash.
- Before adding the last batch to the bowl, stir in the red wine vinegar into the skillet.
- Return all the cooked squash to the skillet. Stir in the oregano, salt, and pepper.
- Toss gently to combine. Serve warm or at room temperature.
Nutrition Information (Approximate per serving)
Sodium
0 g
Sugar
13g
Fat
2g
Carbs
1g
