July 23, 2012

Each summer, I look forward to making this side dish. And while it doesn't look like much, this side dish is packed with flavor. Usually I make it with fresh tomatoes; however, the other night, there were no fresh tomatoes in the house. So I used tomato sauce instead. The finished dish was just as good!

If you can't find summer squash, double the amount of zucchini called for in the recipe.

You'll Need:

1 medium zucchini, halved and cut into thin pieces

1 medium summer squash (sometimes called "yellow squash"), halved and cut into thin pieces

1 small onion, chopped

2 cloves garlic, minced or put through a garlic press

1 small can (8 ounces) tomato sauce OR 1 pint grape tomates, halved If not using sauce 1 teaspoon dried basil

1/2 teaspoon kosher salt

1. In large skillet, heat olive oil over medium-high heat until shimmering but not smoking. Add onion. Cook until onion just begins to soften, about three minutes. Add garlic. Cook until soft and aromatic. Stir frequently.

   
   

2. Add zucchini and summer squash. Cook, stirring occasionally, until tender. Add tomato sauce OR tomatoes, basil, and salt. Stir. Cover and cook for five minutes. Serve

   Serves Four