Dump Skillet meals are ideas for meals to create with fresh produce– specifically fresh produce that is on its way out. Sometimes we don’t know what to make or what we can do with a bunch of veggies because we aren’t used to using produce as the star of our meals or as the only components of our meals. Hopefully these ideas will inspire you!
- 1/2 organic zucchini, sliced
- 1/2 yellow zucchini, sliced
- 4 baby bella mushrooms, sliced
- About 2 full leaves of kale, thinly sliced
- 1 can Trader Joe’s fire-roasted tomatoes, mostly drained
- 3 tablespoons jarred banana peppers, with some of the vinegar juice in each tablespoon
- 3 teaspoons salt
- 1 teaspoon garlic powder
- 1-2 tablespoon nutritional yeast
- 1 tablespoon olive oil
What to do:
- Heat a medium skillet on medium heat with olive oil in it.
- Once hot, add zucchini and yellow squash and saute for approximately 3-4 minutes.
- You want the squash to get a bit of a golden brown texture on each side. Turn the pieces and saute for an additional 3-4 minutes to brown each side.
- Add 1 teaspoon of salt and the garlic powder and saute for an additional 30 seconds.
- Place squash on a cloth or paper towel to drain excess oil.
- Return skillet to heat and add mushrooms. Saute mushrooms for approximately 3-4 minutes, until slightly tender.
- Add the entire can of fire-roasted tomatoes as well as the banana peppers and remaining salt; reduce heat to a low simmer.
- Continue to simmer the mixture until it comes to a very light boil.
- Add chopped kale stir into mixture until it is fully coated in the tomatoes.
- Continue the simmer until kale is wilted down.
- Transfer zucchini and yellow squash to a serving dish.
- Spoon some of the fire-roasted tomato sauce next to the squash.
- Too squash with nutritional yeast.
- Can be served as is or over rice for an even heartier meal.
Date Posted on Instagram: 10/23/18