Ingredients (serves 4)
- 2 tablespoons olive oil
- 1 onion, chopped,
- 2 to 3 crushed garlic cloves
- 4 to 5 medium zucchini or other squash
- 1/4 cup vegetable stock
- 1/2 teaspoon fresh oregano
- dusting of grated cheese
1. Saute' onion and garlic in olive oil until onions just begin to soften.
2. Add squash and stir fry a minute or so.
3. Stir in stock and oregano and simmer until liquid has evaporated.
4. Serve, dusting with cheese and parsley as a garnish.
Nutritional Info:
Calories/serving: 210
10 g total fat
My result:
The only thing that made me hesitant about trying this recipe was that there were no user reviews. Typically I find them pretty helpful. I halved the recipe, except for the vegetable stock. I actually ended up using more than 1/4 cup vegetable stock. I had to add more because I cooked the zucchini and squash a little bit longer. (I'm not really a fan of crunchy veggies in a stir-fry) I also think that at least a tablespoon of oregano should be used. My 1/2 teaspoon was barely noticeable.
Overall, it's a good recipe. I'll definitely try to make it again, just with more stock and spices to start off with.
No comments:
Post a Comment