As I was perusing the produce section at HEB I got inspired after I found some good-looking squash and zucchini. They’re some of those vegetables that nobody likes raw but when cooked right are absolutely delicious. I made them my favorite way – with goat cheese & garlic (even the boyfriend who HATES squash & zucchini admitted this was good). This is such an easy side dish to make and is also great to serve with your favorite whole grain pasta for a healthy meal.
1 large clove of garlic, minced
1 c. yellow squash and zucchini, sliced
2 1/2 tsp. EVOO
salt & pepper
1 oz. goat cheese
*MAKES 1 serving
I bought my veggies pre-sliced so if you need to slice up your vegetables do so. Pour the EVOO into your skillet and put it on medium-high. Add the veggies and cook for about 3 minutes.
Add the minced garlic and salt and pepper to your liking (I find these are great with lots of pepper). After a few more minutes, once the veggies are turning a golden color, take them off the heat and top with about an ounce of crumbled goat cheese. Voilá! Absolutely delicious.
This recipe is perfect for summertime – light, fruity and containing goat cheese (I’m obsessed with the stuff). It’s really simple to make and is just great for the occasional day where you might be feeling a salad for lunch.
What You’ll Need:
1/2 TBSP EVOO
1/2 TBSP Balsamic Vinegar
1/2 TBSP honey
1 TBSP chopped fresh basil
3-5 pieces of tangelo, sliced into 1/2 in. pieces
1 slice of red onion
3 oz. blackberries
2 oz. goat cheese
3 oz. spinach
This yields about 2 servings or 1 extremely hungry person serving
First you can make the dressing by mixing the first 4 ingredients.
Whisk until evenly mixed.
Next place the onion slices, tangelo pieces, blackberries and goat cheese in a bowl.
Pour over the dressing and voilá! Eat up and enjoy
P.S. Check out the stats on this recipe: only 164 calories for eating half of this recipe (2 smaller salads)