Summer Squash Sizzle

  • COOK
    15 Mins
  • PREP
    5 Mins
    20 Mins

This is a simple and delicious dish. Crispy green beans, yellow squash and zucchini cooked in lemon and black pepper seasoning. All topped with almond flour to give it a hearty nutty flavor.

If you don't happen to have almond flour, take a handful of almonds and chopped them up in a food processor to make your own.

Original Release Date: June 26, 2008

Nutritional Facts
Servings 3Serving Size 1 Cup



Read Comments or Leave Comments

Want to know what others thought about this recipe? Would you like to comment on this recipe? Go to the Summer Squash Sizzle blog entry.


  • 2 Large Yellow Squash
  • 2 Large Zucchini
  • Fresh Green Beans, Handful
  • 1 1/2 Teaspoons Lemon & Black
  • Pepper Seasoning
  • 1 Tablespoon Extra Virgin Olive Oil
  • Salt, to taste
  • 2 Tablespoons Almond Flour


Cut squash and zucchini into quarter inch thick coins. Remove stem ends and strings on green beans. Place squash, zucchini, green beans, lemon and pepper seasoning and olive oil in a nonstick skillet and cook covered on medium heat, stirring occasionally until vegetables become crispy and tender. Sprinkle with salt and almond flour and serve.

Search Recipes
Original Food Photography & Original Recipe Text Copyright 2007-2014 Josh Latham. All Rights Reserved. Permission granted to reproduce for personal and educational use only. Commercial copying, hiring, lending is prohibited.