Recipe Eggplant Zucchini Yellow Squash. Repeat with remaining zucchini squash and eggplant until all vegetables are lightly browned. Bring to a boil reduce heat and simmer for 10 minutes.
When skillet is hot coat with cooking spray. Add onions and garlic. In a small saucepan combine the first five ingredients.
In a medium saucepan heat 2 tablespoons olive oil over medium heat until shimmering.
1 medium fresh zucchini ends cut off and discarded cut into 1 inch cubes. Broil 7 inches from the heat for about 15 20 minutes or until the vegetables are tender and browned. Dredge lightly with flour. Extra virgin olive oil kosher salt freshly ground black pepper and 7 more.