Summer Squash Sauté
Summer Squash Sauté
As summer comes to an end, use the last of the season’s squash to make this great dish: green zucchini, golden zucchini, yellow, pattypan, or crookneck squash all work well. This is a dish that can be served hot or cold, by itself or on pasta, rice, Mashed Cauliflower, or eggs (fried, poached, or scrambled).
kitchen gear
- Cutting board
- Sharp knife (adult needed)
- Skillet with lid
- Measuring spoons
- Measuring cup
- Wooden spoon or heatproof spatula
- Pot holder
- Grater (optional)
Ingredients
- 1 tablespoon olive or canola oil
- 1 onion, thinly sliced or chopped
- 2 garlic cloves, peeled and minced
- 2 large or 3 small summer squash, ends trimmed off, cut in half lengthwise, and thinly sliced (about 4 cups)
- 1 teaspoon dried oregano
- 1⁄4 teaspoon salt
- 2 (15-ounce) cans diced tomatoes, including the liquid
- 1 cup water
- 1⁄2 cup chopped fresh basil, mint, or parsley leaves
- Freshly grated Parmesan cheese (optional)
Instructions
- Put the skillet on the stove and turn the heat to medium. When the skillet is hot, carefully add the oil.
- Add the onion and garlic and cook, stirring occasionally, until lightly browned, 7 to 10 minutes.
- Add the summer squash, oregano, and salt, and cook, partially covered, until the squash is lightly browned and very juicy looking, about 20 minutes. Stir occasionally.
- Add the tomatoes and water, and cook, partially covered, until the squash is very tender but not falling apart, about 20 minutes.
- Add the fresh basil and Parmesan (if you like) and serve right away, or cover and refrigerate up to 2 days.