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Greek Inspired Summer Veggie Skillet

Ingredients

  • 1 medium garlic clove minced
  • 3 teaspoons extra-virgin olive or avocado oil
  • 1/4 teaspoon red pepper flakes
  • 1.5 pounds zucchini about 6-8 small fresh squash, trimmed and cut into 1/2″ rounds
  • 1 red onion sliced
  • 3-4 medium ripe garden tomatoes quartered
  • 2 cups marinated drained, jarred artichoke hearts (Costco carries an awesome product)
  • 2-4 Tbsp capers I LOVE capers, & can’t get enough
  • Juice of 1 fresh lemon
  • Sea salt
  • Freshly ground black pepper
  • 2 Tbsps fresh parsley minced
  • 2 Tbsps grated all-natural parmesan optional

Instructions

  • Heat the oil in a large frying pan over medium-high heat until hot.
  • Add the garlic and red pepper flakes and cook, stirring occasionally, until fragrant but not browned, about 30 seconds.
  • Add the zucchini and onion to the hot pan and toss until coated with oil. Let cook undisturbed until the bottoms of the zucchini are golden brown, about 1 minute, then stir & cook until crisp-tender…about 1 more minute.
  • Add fresh tomatoes, artichoke hearts and capers.
  • Toss about 1 minute more, just to slightly warm artichokes.
  • Remove the pan from heat and sprinkle with lemon juice, parsley, sea salt and pepper.
  • Transfer to serving dishes and add a touch of grated Parmesan if desired.
  • Serve immediately.