One of the first “healthy” pregnancy cravings I had was for sautéed yellow squash and zucchini, after eating it at my mom’s house. It soon became a staple on our grocery list because it’s super easy to make and really hits the spot! Here are the supplies and ingredients you will need:
- 2 small yellow squashes
- 1 large zucchini – you want to make sure you have an equal amount of squash to zucchini
- 1 Tablespoon of Olive Oil
- A large skillet and lid
- Cutting board
- Salt and pepper
- 1 Tablespoon of water
First, wash your squash and zucchini, then cut each squash and zucchini down the middle lengthwise. Next, cut off the ends of the squash and zucchini, then you will want to slice them into 1/4 of an inch pieces.
Next, you want to heat up your skillet over medium heat (I use the heat level 7) with 1 tablespoon of olive oil in it. Once the oil is sufficiently hot, take your sliced up squash and zucchini and dump it into the pan. Next, you’ll want to season your veggies with some salt and pepper, I like to salt and pepper my veggies lightly, as I can always add more seasoning later. Then, take about a tablespoon of water and put it into the pan as well and put the lid on your skillet. The water allows the veggies to steam a little bit, which gives them a nice crunch when they are finished cooking. Keep your zucchini and squash over medium heat, removing the lid to stir occasionally. Once all of the water has cooked out of the pan, the squash and zucchini have become somewhat translucent, and you see a little bit of browning on your veggies, take them off of the heat.
Last but not least, I like to move my veggies to a small serving dish and give them a taste. At this point, I usually add a little bit more salt and pepper and give them a nice stir. After that, your veggies are ready to eat!
Told you it was simple! Enjoy!