Tuesday, October 13, 2009

My Lemon Pepper Squash

My 15-year-old is not a member of the "vegetable-lovers club". However, to his credit, he does eat salads at lunch and an occasional piece of fruit. One vegetable dish that he does like is my Lemon Pepper Squash, so you'll notice it featured on my menu plan quite often. Today, I'm sharing how I prepare it as my "family recipe". It's easy to fix and very nutritious. It makes a great side dish for almost any meat.

Marcia's Lemon Pepper Squash

4 or 5 long and thin (or small) yellow and green squash
Extra Virgin Olive Oil
Lemon Pepper Seasoning
salt to taste

On cutting board, slice squash into thin rounds. In large, heavy skillet, put some olive oil and get it hot 'til it sizzles when you drop the squash in. Turn down the heat after you've dropped in the rest of the squash (you can put onions in this, too). Add seasonings and turn the squash until it's golden on both sides. Drain a little on paper towels.

I'll be at these swaps today:



  1. What could be easier? Love it. Sometime you should try olive oil and dried marjoram.... really yummy with zucchini and yellow squash.

  2. Sounds EASY!!! and YUMMY!!! My husband love lemon and I cooking with it often. THANKS!!! Geri

  3. I make something like this and its really easy!