I just love the varieties of squash available in the summer. Pattypan, Mexican, Zucchini, Summer squash are used in this recipe. Feel free to use whatever squash you have handy.

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Recipe Summary

cook:
14 mins
prep:
10 mins
total:
24 mins
Servings:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Rough chop the onion and green pepper

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  • Cut squash into 1/4" round slices, then cut in half (to create half-moon slices)

  • Mince the garlic

  • Mince the basil and mint

  • Rough chop the tomatoes.

  • Recommend: Fire-roast the roma (plum) tomatoes to remove the skin. Technique: place whole tomatoes on heated burner or open flame on stove. Skin will burn and sizzle. Turning often, remove tomatoes when skin is blistered. Place in a plastic covered bowl. Wait for the tomatoes to cool, then peel the skin away.

  • ---------------Cooking Instructions:----------------

  • Heat olive oil in 12" sautee pan

  • Add chopped onion

  • Add chopped green pepper

  • Sautee for 5 minutes over medium heat

  • Add minced garlic, sautee for 1 minute (careful not to brown)

  • Add roma (plum) tomatoes

  • Add squash

  • Add salt and pepper

  • Sautee for a couple minutes to incorporate ingredients

  • Add wine

  • Cover, and simmer for 6 minutes - until squash is fork tener.

  • During the last minute of cooking, remove cover, and toss in fresh mint and basil.

  • Serve hot.

Tips

Optional: sprinkle with parmesan cheese

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