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Summer Squash Medley
From McMinnville Locally Grown
<p>This sounds like a great way to take advantage of those summer squash!</p>Source: Taste of the South's Collector's Issue - Southern Favorites (Entered by Ann Brown)
Serves: 6
Ingredients
3 tbsp
olive oil
1 each
Vidalia onion (large, cut vertically into 1/4 inch strips)
1 each
red bell pepper, seeded and sliced into thin strips
1 clove
garlic
1 1/2 pounds
fresh yellow crooknect squash, sliced diagonally into ovals
1 pound
fresh zucchini squash, sliced diagonally into ovals
1/2 tsp
salt
1/2 tsp
black pepper
1/2 tsp
Italian seasoning
1 tbsp
water
Step by Step Instructions
- In a large skillet, heat olive oil over medium high heat. Add onion, bell pepper, and garlic. Cook until onion is softened and translucent, approximately 5 minutes. Add squashes, stirring to coat with oil. Add salt, black pepper, Italian seasoning and 1 tbsp water. Reduce heat to medium and cover.
- Cook until squashed reach desired degree of doneness, approximately 15 minutes.