Sauteed Summer Squash & Zucchini
by Jes Mostek
serves: 4
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 Zucchini is traditionally green, but it also comes in an array of yellow colors. Yellow zucchini is sometimes called summer squash. It’s all pretty much the same delicious soft-skinned squash. This recipe is the perfect way to eat great quantities of it when your garden is bursting mid-summer! |
| Ingredients: |
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3 T. |
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olive oil |
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3 c. |
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zucchini, sliced (green or yellow) |
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1 c. |
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fresh tomatoes, chopped |
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1/4 c. |
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onion, diced |
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2 cloves |
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garlic, minced |
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salt and pepper to taste |
| Directions: |
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Heat oil in a medium sauce pan until oil ripples and dances. Add sliced zucchini squash, chopped tomatoes, and diced onion. Season with salt and pepper to taste. Sautee for 5 minutes, stirring occasionally. Add garlic and cook an additional 5 minutes or so, until tender and zucchini and onions turn somewhat translucent.
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