• 2servings
  • 25minutes
  • 46calories

Rate this recipe:

Nutrition Info . . .

MineralsNatrium, Phosphorus, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 medium zucchini

  2. 1 large yellow crook-necked squash

  3. 1 teaspoon salt

  4. 1/4 teaspoon black pepper

  5. 1/2 teaspoon garlic powder

  6. 1/4 teaspoon paprika

  7. 4 tablespoons water (Halved as 2 Tb and 2 Tb)

Instructions Jump to Ingredients ↑

  1. Rinse/wash the squash before preparing.

  2. Cut off both ends of each squash.

  3. Slice the squashes into 1/4 inch chip shapes.

  4. Slice the larger chips into half moon shapes.

  5. Spray a pan suitable to stir fry all of the squash in with cooking oil.

  6. Put all of the squash in the pan and spray some more oil across the squash.

  7. Sprinkle the salt, black pepper, garlic powder, and paprika evenly across the squash.

  8. Add 2 tablespoons of water to the pan and toss everything together in the pan.

  9. Heat the pan to medium.

  10. When it starts to sizzle begin stirring occasionally so as not to burn the squash and cook evenly.

  11. When the water evaporates, add the remaining 2 tablespoons of water.

  12. Keep tossing occasionally until the squash is half transparent and reasonably soft. (This takes about 15-20 minutes.).

  13. When the squash is to it's suitable consistancy, remove it from the heat and serve.

  14. Enjoy!


Send feedback