Sauteed Summer Squash

9 Mar

– Three medium yellow summer squash
– Two medium zucchini
– One can diced tomatoes
– Two cloves garlic, minced
– One half sweet onion, chopped
– Two tbsp. balsamic vinegar
– Two tbsp. olive oil
– Italian seasonings
– Salt and pepper to taste

Slice squash and zucchini into 1/4-inch thick slices. In a large skillet, heat olive oil over medium heat. Sautee garlic and onion until transparent. Add squash and zucchini and sautee until desired tenderness is achieved. Pour canned tomatoes over vegetables and stir; add italian seasonings, salt and pepper, and balsamic vinegar. Reduce, uncovered, over medium heat for approximately five minutes. Serve as a vegetable side dish or main dish served over rice or noodles.

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