Now that summer squashes and tomatoes are abundant in farmer's markets, backyard gardens, and in grocery stores, this fresh-tasting recipe is perfect for using up the produce and is over the top in goodness!
There are hundreds of varieties of summer squash, ranging from dark green to bright yellow, long to stubby, smooth to ridged to lumpy ~ from crookneck, to green and yellow and pattypan, to zucchini.
It’s a complicated family of veggies, and any one of them would be great for this recipe. I used zucchini and crookneck summer squash, choose your favorites.
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| Ready for tomatoes and mushrooms! |
The squash was sautéed with garlic, onions, mushrooms, tomatoes, seasoned with Mrs. Dash Extra Spicy, finishing with a little cheese melting over all.
This was simple, and delicious for dinner and just as tasty leftover at lunchtime the next day!
Yield: Serves 4
Seasoned Summer Squash Sauté
prep time: 5 MINScook time: 15 MINStotal time: 20 mins
This squash sauté is delicious and just as good later, should there be leftovers!
INGREDIENTS:
- 1 tablespoon vegetable oil
- 2 pounds (about 2 or 3) zucchini and summer squash, sliced
- 1 large Vidalia onion, cut into large pieces
- 3 cloves garlic, minced
- 8 ounces mushrooms, sliced
- 2 large tomatoes, peeled and cut into chunks
- 2 tablespoons balsamic vinegar
- 2 basil leaves, chopped fine
- 1 tablespoon Mrs Dash Extra Spicy
- Salt and pepper, to taste
- ½ cup sharp cheddar, shredded
INSTRUCTIONS:
- Heat oil in a large skillet over high heat. Add squash, onion and garlic, and cook just until slightly browned, 2-3 minutes.
- Turn heat to medium-high, add tomatoes, mushrooms, and balsamic vinegar, stirring occasionally for about 5-6 minutes, allowing juices to evaporate some.
- Add basil and seasonings, combine well.
- Scatter cheese over top, allow to melt and toss lightly.
- Serve and enjoy!
Enjoy!
