RELATED
Spiralized Summer Squash with Sun-dried Tomatoes, Caramelized Onions
This recipe is a terrific way to lighten up potatoes as a side dish. The onions are cooked with the potatoes until golden brown. Sautéed spiralized summer squash sits on top of a bed of onions and potatoes.
Servings: 4 | Prep time: 20 min | Cook time: 40 min
INGREDIENTS
1 1/2 tablespoons olive oil
1 large onion, coarsely chopped
2 cloves minced garlic
1/2 teaspoon salt
freshly ground black pepper
1 1/2 pound yellow potatoes, peeled and cubed
1 zucchini, spiralized or julienned
1 yellow squash squash, spiralized or julienned
1/4 cup chopped sun-dried tomatoes in oil, drained
DIRECTIONS
Heat the olive oil in a large skillet over medium heat. Sauté the onions for about 10 minutes, stirring occasionally. Add the garlic, salt and pepper and continue to sauté the onions until they become golden, about 20 minutes.
Add the potatoes, turning frequently and cook until browned. Remove from skillet and set aside.
In the same skillet, add the zucchini and yellow squash and cook for several minutes until softened. Add the sun-dried tomatoes and stir until combined. Serve over the potatoes and onions.
Add the potatoes, turning frequently and cook until browned. Remove from skillet and set aside.
In the same skillet, add the zucchini and yellow squash and cook for several minutes until softened. Add the sun-dried tomatoes and stir until combined. Serve over the potatoes and onions.
