We haven’t had zucchini or squash much lately so I decided to do a quick and easy sauté of zucchini and squash spears with crushed red pepper flakes. They took minutes to cook, tasted delicious, and paired nicely with my Asian inspired dinner. Simple recipes are my favorites!
Heat the vegetable oil in a skillet over medium heat. Add the crushed red pepper flakes to the oil then add the zucchini and squash spears to the hot skillet. Season with sea salt and freshly cracked pepper, to taste. Cook, gently stirring occasionally, for 3-4 minutes. Add the minced garlic, and cook, stirring constantly, for 1 minute. Remove from skillet onto a serving plate. Serve immediately. Enjoy.
Spicy Zucchini and Squash Spears
- 2 tsp vegetable oil
- Pinch of crushed pepper flakes more if desired
- 1 zucchini cut into small spears
- 1 yellow squash cut into small spears
- Sea salt and freshly cracked pepper to taste
- 1 clove of garlic minced