• 30minutes
  • 133calories

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsA, B2, C, P
MineralsNatrium, Silicon, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 green summer squash, quartered lengthwise and sliced (zucchino verde)

  2. 1 summer squash, quartered lengthwise and sliced (zucchino giallo)

  3. 1 yellow onion , roughly chopped

  4. 4 garlic cloves , roughly chopped

  5. 1/2 cup chicken broth or 1/2 cup water

  6. 1 -2 tablespoon oil (veg or olive or corn)

  7. 1 lemon, zest of (set aside slices for garnish or juicing over meal)

  8. crushed red pepper flakes , to taste

  9. sea salt , to taste

Instructions Jump to Ingredients ↑

  1. heat oil in a suacepan, add onion, sweat at a low heat.

  2. when becoming translucent, throw garlic on top of onions, as the onions provide a buffer against burning the garlic.

  3. to quicken the cooking, turn up the heat and add the broth or water, and cover if you want. again, to provent burning. add salt now, as it draws out water and flavor from the ingredients.

  4. add zucchini, yellow and green. add lemon zest. add crushed red pepper. cover or not, but stir occasionally.

  5. ready when zucchini is transparent. drain or keep the liquid. serve hot! have lemon slices available to squeeze!


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