Sauteed Julienned Summer Vegetables Recipe
Zucchini, yellow squash and carrots cut into spaghetti like strands and sauteed with garlic and oil. I make this side dish ALL summer long – not just because it’s low-carb, gluten-free, clean and paleo friendly, but because it’s delicious, good for you and also happens to be my husband’s favorite way to enjoy zucchini!
This goes great with anything you grill, but I especially love serving this as a side to fish. It almost feels like you’re eating noodles, maybe you can call them “zoodles”.
Sauteed Julienned Summer Vegetables
Servings: 4 • Size: 1 cup • Points +: 2 pts • Smart Points: 1
Calories: 66 • Fat: 4 g • Carb: 8 g • Fiber: 2 g • Protein: 2 g • Sugar: 4 g
Sodium: 24 mg (without salt) • Cholest: 0 mg
1 tablespoons extra virgin olive oil
1/4 cup red onion, diced
3 cloves garlic, minced
salt and fresh cracked pepper, to taste
Heat a large nonstick skillet over medium heat. When hot add the oil, onions and garlic and cook until fragrant, about 1 to 2 minutes.
Increase heat to medium-high and add the remaining vegetables, season with salt and pepper to taste and cook about 1 minute. Give it a stir to mix everything around and cook another 1 to 2 minutes, or until the vegetables are cooked through yet firm. Adjust salt as needed and serve hot.
Makes 4 cups.
Keywords: Sauteed Julienned Summer Vegetables