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Crisp Potatoes and Squash

This was a great meat-less dinner. I will make this again soon. The photo does not do this dish justice.

- Fully cook several (3-5) potatoes either in oven or microwave. I used red potatoes.
Set potatoes to cool for about 15-20 minutes, then cut them about 1/4 to 1/2 inch slices.
- Heat about 2 tablespoons olive oil in skillet on medium-high heat. Move pan around to get oil distributed around bottom of skillet.
- Sprinkle an even layer of Italian bread crumbs, Italian seasonings and garlic salt on the oil.
- Lay potatoes flat on oil and seasonings. Cook with lid off for about 3-5 minutes or until bread crumbs are sticking to the potatoes and are browning. Flip the potatoes to get browned on opposite side.
- Add sliced yellow squash and spinach leaves and any additional seasonings that are needed. Put the lid on the skillet and cook for about 5 minutes or until squash is tender.
I served this dish with garden rotini pasta with melted Smart Balance Butter and Italian seasonings.

Comments

  1. This looks delicious! We also make a cheeseless pizza, but add squash. I grate some yellow crookneck and steam it a little (just put it in a frying pan with a little water) and then put that on the pizza. My dairy eaters like it that way, too. Hardly ever have cheese around anymore. Only if we are having guests.

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