We loved this. I made a few minor changes: 1) substituted olive oil for the veg oil, 2) substituted a can of diced tomatoes, drained, and 3) added 1 clove of minced garlic with the onions. My husband and I ate it all during dinner tonight. A keeper!!!
easy, light, and flavorful summer side dish. Used EVOO and added some garlic minced. Sauteed the onion w/some sweet red peppers. Seeded the roma tomatoes to take away some of the bitterness and reduce water content. summer squash have a higher water content. Added just a touch of brown sugar to cut down on the tartness. Salt and pepper. Used fresh basil and fresh chopped parsley. pretty color combinations also. Served w/jasmin rice and nice complimentary side dish to baked tilapia.
I have to admit I am not a big zuccini or yellow squash fan but I wanted to use a few up so I tried this recipe. Well I have made it twice in two days! It is soooo good. I didn't have any fresh tomatoes so I used 2 cans of Rotel canned tomatoes with chili peppers - WOW. I also eliminated some of the oil because I am on weight watchers. Thanks for this recipe!!
This was a great way to use the fresh veggies when you tire of the same-ole-same-ole. I used more garlic and didn't cook it as long -- so that the veggies didn't get mushy. The best part was I actually got TWO meals from this recipe: the next night I put the leftovers in a skillet and added more fresh tomatoes, basil, garlic, pepper, and a bit of water and served it over hot angel hair pasta. Yummy! Thanks for the recipe.
I didn't think I liked squash until I made this for my boyfriend! It was really good, and the only change I made was adding garlic (because I add it to practically everything).
OMG this was awesome! I never liked squash before but this was soooo delicious. My neighbor gave me some summer squash today and I looked to this sight for a recipe to fix some for dinner. I made it as written except I didn't have any zucchini so I used all summer squash and I added some fresh garlic. I will be making this again and again and again.
Summerly Squash Haiku: "Could've been awesome. But never tender enough. Just change the method." I halved the recipe, but followed exactly as written (fresh basil > dried), and the cover-reduce to low-simmer for 20 min. (especially w/ 1/2" thick slices) just didn't get them tender enough. Don't get me wrong - I love an al dente hunk of squash, but these, while light and flavorful, were still too tough for us. I'd rather stick to traditional sauteeing (in EVOO, not veg oil) at med. heat, and not cover and simmer.
I thought this was wonderfull. I added fresh basil and canned tomatoes. I also added shredded cheese at the end! Excellent.
Love this squash recipe! I did make adjustments based on what I had and preferences. I used a can of seasoned tomatoes, drained, plus minced garlic, and oregano. I didn't use as much onions as the recipe called for, and I used frozen ones as I am not a fan of onion. This turned out great, I have made it a couple of times this summer and even those that don't like squash went back for seconds.
