From the Pantry Butler kitchen

Summer Squash Medley

6 servings

Summer Squash Medley

Garlic powder and onion give summer veggies a nice flavor. Combined with canned tomatoes, this dish can be eaten as a side dish or serve over whole grain pasta or brown rice. USDA MyPlate Kitchen — University of Maryland Cooperative Extension — Food Supplement Nutrition Education Program (public domain), via myplate.food

Ingredients

  • 1 tablespoon olive oil — or cooking oil of choice
  • 1 1/2 medium zucchini, sliced
  • 1 1/2 medium yellow summer squash, sliced
  • 1 small onion, sliced
  • 1 can (14.5 ounces) diced Italian tomatoes
  • 1/4 teaspoon garlic powder
  • salt and pepper — to taste, optional
  • 2 tablespoons Parmesan cheese, grated

Method

  1. Wash hands with soap and water.
  2. In large skillet, heat oil.
  3. To heated oil, add yellow squash, zucchini, and onion.
  4. Cook on medium heat until tender, about 10 minutes, stirring often.
  5. Add tomatoes and simmer 5 minutes.
  6. Season with garlic powder to taste.
  7. Add salt and pepper (optional), if desired.
  8. Serve warm, topped with Parmesan cheese.

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