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Summer Squash Scramble

What you need: 

4-5 smallish russet potatoes, peeled and cubed
olive oil, as needed
1/2 large red onion, thinly sliced
4 small zucchini, sliced and quartered
2 medium yellow crookneck squash, sliced and quartered
sesame oil, to taste
few dashes braggs amino acids
creole seasoning, to taste

What you do: 

1. Place potatoes on a plate and microwave for 8 minutes. Put some olive oil in a big pot/wok/pan and add potatoes. Cook until golden on all sides.
2. Once potatoes are golden, add onions and cook until slightly translucent.
3. Add squash and drizzle lightly with sesame oil. Cook a few more minutes.
4. Add a few squirts bragg's, and season with creole seasoning, to taste.
This tastes good folded up in a breakfast burrito or alone with some ketchup.
Source of recipe: I wrote this recipe, since I had a bunch of squash to use up.

Preparation Time: 
15 minutes, Cooking time: 20 minutes
Cooking Time: 
20 minutes


:) Really yummy, simple, and a great way to use up any veggies you have in bulk (which I did)


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