Airborne's Summer Squash and Zucchini Medley

Ingredients

1 Green Zucchini (Cucumber-Size)

2 Yellow Summer Squash (5" Long)

1 Large Onion

1/4 Clove Minced Garlic

1 Can (14 1/2 Oz.) Del Monte Diced Tomatoes (with Basil, Oregano, and Garlic)

Salt and Pepper

Procedure

This is a great, quick, easy summer recipe.  I use only fresh zucchini and squash in season.  I use the can of diced tomatoes because it's faster and easier.  If you want to use fresh Jersey tomatoes in season, fresh basil and fresh oregano, knock yourself out.  Pick a nice, green zucchini that's about cucumber-size... no larger or it's loaded with seeds and too big.  Same with the yellow squash.  I use two small ones, about 5" in length.  Smaller is better when it comes to these vegetables.

 

1) Cut the zucchini and squash into discs 1/4" thick.  Cut up the onion... I rough-chop it country style.  Mince the garlic.

 

2) Heat a soup pot, melt some butter, and throw in all the above.  "Sweat" it down for a couple of minutes and add the can of tomatoes.  Salt and pepper to taste, then let it simmer for about 25 minutes.

 

This makes a great side dish for anything, but I really like it when preparing broiled or fried fish. Serve it with your favorite rice.  You're talking 30 minutes to make the whole meal, a complete, well-balanced, nutritious fresh vegetable medley.

 

Knock yourself out!

Serving Information

• Serves: 4
• Fat: g
• Calories: