Sauteed Zucchini and Summer Squash

This is one of my family's favorite vegetable dishes and it's really easy to prepare.  If you have a bottle of dried marjoram on hand and you don't know what to do with it, give this delicious side dish a try.  

Sauteed Zucchini and Summer Squash

makes 4-6 servings

Printable Recipe

Ingredients

• 1 tablespoon butter

• 1 tablespoon olive oil

• 2 zucchini, cut into 1/2-inch thick half moons (seeds removed if necessary)

• 2 yellow summer squash, cut into 1/2-inch thick half moons (seeds removed if necessary)

• 1/4 teaspoon dried marjoram (optional, but it pairs beautifully with zucchini so I highly recommend)

• salt and pepper to taste

Directions

1. In a large non-stick skillet, heat butter and olive oil together and saute zucchini and summer squash, tossing frequently, until tender with lots of golden brown edges.

2. A minute or two before removing from the heat, add the dried marjoram and season to tase with salt and pepper; stir well to combine. Makes 4 servings.

Salt and Pepper Kale Chips

Here's a healthy snack you'll find yourself reaching for again and again.  

Items used to make this recipe:

(affiliate links)

• oil mister https://amzn.to/3fyudlK

• half sheet pan https://amzn.to/35MbjTX

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Salt and Pepper Kale Chips

Printable Recipe

Ingredients

• 1 bunch kale, large stems removed (curly or tuscan aka dinosaur kale)

• olive oil spray

• salt and pepper to taste

Directions

1. Preheat oven to 350F.

2. Wash and dry kale leaves and tear into bite size pieces and arrange in a single layer on a half sheet pan.

3. Spritz with olive oil spray and sprinkle lightly with salt and pepper (or to taste). Bake for 10-15 minutes, or until the edges of the kale start to caramelize.

4. Cool completely. Store in an airtight container. Munch away!