Blackdog Lin
3-25-13, 4:28pm
Someone on another thread was asking about squash recipes, and it made me think of this newest one I've tried. We had it for lunch today - DH about licked the bowl empty. Delicious, easy, healthy and a little different. Thought some of y'all might like to try it. (I'm looking forward to fixing it this summer with garden zucchini and tomatoes.)
Squash Medley
1 tbs. olive oil
3/4 c. onion, cut into thin strips (1 smaller onion)
2 cloves garlic, minced
1 1/2 c. yellow squash, sliced into half-rounds (1 medium squash)
1 1/2 c. zucchini, sliced into half-rounds (1 medium zucchini)
2 tbs. brown sugar
1/2 tsp. ea. salt and pepper
1/2 tsp. dried basil
1/2 tsp. dried oregano
1/2 tsp. chili powder
1 can (14.5 oz.) diced tomatoes, drained
In large saucepan heat olive oil and saute onion and garlic till softened, 3-4 minutes. Add squash and zucchini and saute, stirring, 3-4 minutes. Add brown sugar and spices, stir well, then add tomatoes. Bring to boil, then reduce heat and simmer 3-4 minutes, or till squash is al dente. Makes 4 servings.
Squash Medley
1 tbs. olive oil
3/4 c. onion, cut into thin strips (1 smaller onion)
2 cloves garlic, minced
1 1/2 c. yellow squash, sliced into half-rounds (1 medium squash)
1 1/2 c. zucchini, sliced into half-rounds (1 medium zucchini)
2 tbs. brown sugar
1/2 tsp. ea. salt and pepper
1/2 tsp. dried basil
1/2 tsp. dried oregano
1/2 tsp. chili powder
1 can (14.5 oz.) diced tomatoes, drained
In large saucepan heat olive oil and saute onion and garlic till softened, 3-4 minutes. Add squash and zucchini and saute, stirring, 3-4 minutes. Add brown sugar and spices, stir well, then add tomatoes. Bring to boil, then reduce heat and simmer 3-4 minutes, or till squash is al dente. Makes 4 servings.