1 small to medium firm zucchini
1 small to medium yellow squash
1/2 medium sweet onion
1-2 tablespoons olive oil
seasoning salt
1 cup wide egg noodles, prepared according to package directions
salt and pepper, to taste
Parmesan cheese, for topping
Heat oil in a large skillet with sides. Add sliced zucchini, yellow squash, and onion. Sprinkle with seasoning salt. Saute until the vegetables begin to brown and are tender. Toss with cooked noodles and heat through. Salt and pepper to taste. Sprinkle with Parmesan cheese before serving.
Since I spent the weekend working out in the lawn and garden, I didn’t have time to come up with a meal plan. Here are some upcoming posts to look for on Krista’s Kitchen:
How to Freeze Asparagus
Rhubarb Pudding Cake
Thai Shrimp Curry
