Skillet Squash Medley

The perfect summer recipe! Fall is just around the corner so I figured I better post this recipe asap. Recipe is from My Kitchen Cafe and is a great way to use up any extra summer squash you may have.

Ingredients:

1 tablespoon olive oil

½ cup chopped onion, yellow or red

3 cloves garlic, finely minced

3 medium zucchini, sliced about 1/8 to 1/4-inch thick, in rounds or half moons

3 medium yellow squash, sliced about 1/8 to 1/4-inch thick, in rounds or half moons

2-3 ripe tomatoes, chopped

1/4 cup freshly grated Parmesan cheese

Directions:

In a large nonstick skillet over medium heat, sauté the garlic and onion in the olive oil until the onions being to turn translucent, stirring constantly so the garlic doesn’t burn, about 3-4 minutes. Add the zucchini and squash, tossing well with the olive oil mixture. Sauté over medium heat for 3-4 minutes. Add the chopped tomatoes. Continue cooking and stirring until the zucchini and squash are tender and the tomatoes have broken down, about another 2 minutes. Toss the hot mixture with the Parmesan cheese. Serve immediately.

Serves: 4

 

Linked to Real Sustenence Seasonal Sunday