Sauteed Julienned Summer Vegetables
Fresh zucchini, vibrant yellow squash, and sweet carrots are transformed into spaghetti-like noodles and gently sautéed in fragrant garlic-infused oil. This delightful side is a staple for me throughout the summer months—not solely due to its low-carb, gluten-free, clean, and paleo-friendly attributes, but also because it's incredibly tasty, nutritious, and my husband's absolute favorite way to savor zucchini!
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Ingredients
- 1 tablespoons extra virgin olive oil
- 8 oz yellow squash
- 4 oz 1 medium carrot, cut into julienne strips (with a mandolin)
- salt and fresh cracked pepper
- 1/4 cup red onion
- 3 cloves garlic
- 8 oz zucchini
Instructions
- 1
Begin by warming a large nonstick skillet over a medium flame. Once the skillet is adequately heated, pour in the oil along with the onions and garlic. Sauté these ingredients until they become aromatic, which should take approximately 1 to 2 minutes.
- 2
Raise the heat to medium-high and incorporate the remaining vegetables into the skillet. Season them with salt and pepper according to your preference, and allow them to cook for about 1 minute. Stir the mixture to ensure even distribution, then continue cooking for an additional 1 to 2 minutes, or until the vegetables are tender yet retain a slight crunch. Taste and adjust the seasoning if necessary, then serve while hot.
- 3
This recipe yields 4 cups.