zucchini medley

My husband was recently diagnosed with health problems and told he had to begin a low carb diet. Coming up with recipes I could get my  “meat and potatoes” family to eat has been a challenge.  I created Cajun Zucchini Medley with a few zucchini I had been gifted and found a dish everyone enjoyed.  I’ve used squash in place of the zucchini or combined the two together.  The seasoning gives the dish a hint of spice and can be adjusted for taste.  Be sure to mix the spices so they are evenly distributed before cooking or there will be parts of the dish that have clumps of seasoning and other parts with none.  Italian Seasoning can be substituted to create a totally different taste sensation.  I use yellow bell peppers to add color but use whatever you have on hand.  For a more pronounced onion taste, use red onion instead of  the  milder  white version.

Cajun Zucchini Medley Recipe
Recipe type: Side dish
Cuisine: American
Serves: 4
A low carb veggie medley with a flavorful kick.
  • 4 zucchini, thinly sliced
  • ¾ cup diced onion
  • ¾ cup yellow, red or orange bell pepper
  • 2 teaspoons Old Bay Seasoning
  • ½ teaspoon salt or to taste
  • ¾ cup water
  1. Combine the zucchini, onion and bell pepper in a large bowl.
  2. Add the Old Bay Seasoning and salt and mix thoroughly.
  3. Pour the water in a large skillet and add the vegetables.
  4. Heat on high until the water begins to boil, then reduce heat to simmer.
  5. Cover and cook for 10 to 15 minutes until the vegetables are crisp-tender, stirring frequently to ensure even cooking.

Pam, who blogs at  Just Like June,  loves to create and share recipes, especially desserts to appease her sweet tooth.  In her spare time she can be found devouring cookbooks or spending time with her kids in the kitchen.