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Pork and Zucchini

Kara Westerlund
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Enjoy a light and healthy dinner! Serves 2 – 3.

Ingredients

2 tablespoons extra virgin olive oil

1 pork tenderloin or chicken breast (about 2 pounds), cut into 1/4 inch slices

2 medium zucchini, halved and sliced

2 medium yellow squash, halved and sliced

1 medium white onion, sliced

1 yellow bell pepper, sliced

2 garlic cloves, minced

1/4 teaspoon thyme

1 pinch kosher or pink Himalayan salt and freshly ground black pepper to taste

Instructions

  1. Heat 1 tablespoon olive oil in a large skillet over medium heat and sauté bell pepper, onion, and garlic
  2. Add zucchini and yellow squash
  3. Add thyme and salt and pepper to taste
  4. Cook until almost tender
  5. Remove from pan, cover and set aside
  6. In same skillet over medium-high heat, add remaining olive oil
  7. Lightly season pork with salt, pepper, and thyme on both sides
  8. Carefully lay pork in skillet and cook until lightly browned on both sides
  9. Place pork in an oven-safe pan, add vegetable mix, cover with foil, and place in oven
  10. Cook at 350 for 15 minutes or until meat is thoroughly cooked (if no oven is available, leave in skillet, reduce heat to simmer, and cover tightly)
  11. Serve 3-4 pork slices with vegetable mix scooped over

Recipe Tips

Prep and store your ingredients before hand to save time during the cooking process, giving you more time to enjoy the great outdoors. If you happen to have leftovers, you can add chicken or beef stock to make a veggie-and-pork (or chicken) soup for lunch the next afternoon.

Submitted By

Gail Carr

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