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“This is a combination of zucchini, yellow squash, and onions fried together. Fried in olive oil, it's a little healthier than other options.”
READY IN:
40mins
SERVES:
4-6
YIELD:
4 cups
UNITS:
US

Ingredients Nutrition

  • 1 14 lbs summer squash, sliced
  • 1 14 lbs zucchini, sliced
  • 2 onions, halved and sliced
  • 2 cups cornmeal, for coating
  • salt, pepper, and cayenne pepper to taste
  • olive oil (for frying)

Directions

  1. Heat enough olive oil in a 12" skillet to cover the bottom. Turn the heat to medium.
  2. While oil is heating up, generously season squash and onions with salt, pepper, and cayenne pepper.
  3. Dredge the vegetables in cornmeal.
  4. Once the oil is hot enough that it sizzles when a small amount of cornmeal is added, add the squash and onions. Cover and allow to cook for about 10 minutes.
  5. Turn heat up to medium high. Add oil if necessary. Turn the squash so that the bottom layer is on top. Allow to cook another 5-10 minutes. Once the bottom is golden brown, remove and eat.

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