This pretty dish was created after I once again bought too many squash at my local green grocery. I find at the end of summer when fresh seasonal vegetables are abundantly available I am always buying too many, and then find myself spending a lot of time in the kitchen thinking up new ways to prepare them. This mix of zucchini, summer squash, cherry tomatoes and fresh herbs was delicious both the day I made it and the next day when I used it in my morning frittata.
Deborah Mele 2011
- 4 to 5 Small Zucchini (About 1 Pound)
- 4 Summer Squash (About 1 Pound)
- 1 Pint Cherry Tomatoes
- 3 Tablespoons Extra Virgin Olive Oil
- 2 Garlic Cloves, Minced
- 2 Chopped Tablespoons Each Of Fresh Oregano, Fresh Basil, and Fresh Parsley
- 1/2 Red Chile Pepper, Finely Chopped (Optional)
- Sea Salt
- Cracked Black Pepper
- Cut the zucchini and squash crosswise into 1/2 inch slices.
- Halve the cherry tomatoes.
- In a large frying pan, heat the olive oil over medium heat and add all the squash rounds.
- Cook, stirring frequently until fork tender, about 10 minutes.
- Add the garlic, tomatoes, and fresh herbs.
- Stir to mix and continue to cook until the tomatoes soften.
- Season with salt and pepper and serve warm or at room temperature.
Nutrition Information:Yield: 6 Serving Size: 2 cups
Amount Per Serving: Calories: 144 Total Fat: 8g Saturated Fat: 1g Trans Fat: 0g Unsaturated Fat: 6g Cholesterol: 0mg Sodium: 108mg Carbohydrates: 18g Fiber: 6g Sugar: 10g Protein: 5g