Sauteed Summer Squash

Ingredients:

  • 2 tbsp extra virgin olive oil
  • 1/2 medium onion, chopped (about 1 cup
  • chopped)
  • 2 plump garlic cloves, minced
  • 1 1/2 pounds summer squash, cut in ½ dice
  • 1 small red pepper, diced
  • Salt and freshly ground pepper
  • 2 tbsp chopped fresh parsley
  • 1 tbsp chopped fresh savory

Instructions:

  1. Heat the olive oil in a large, heavy skillet over medium heat, and add the onion. Stir often and cook until tender, 5 to 8 minutes.
  2. Then add the garlic, squash, red pepper and about 3/4 teaspoon of salt. Turn the heat to medium-high and cook, stirring, until the squash is translucent and the red pepper tender, about 10 minutes.
  3. Add freshly ground pepper, taste and adjust salt. Stir in the herbs, and remove from the heat.
  4. Option to add crumbled feta or parmesan, especially if using as a taco filler.

Contains:

Serves: Serves 4-6

Prep Time:

Credits:
Adapted from Martha Rose Shulman/New York Times

Notes

This makes a great side dish, or you can toss it with pasta, serve it with rice, mix it with quinoa, or use it to fill tacos.