As summer comes to an end, use the last of the season’s squash to make this great dish: green zucchini, golden zucchini, yellow, pattypan, or crookneck squash all work well. This is a dish that can be served hot or cold, by itself or on pasta, rice, Mashed Cauliflower, or eggs (fried, poached, or scrambled).
kitchen gear
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Cutting board
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Sharp knife (adult needed)
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Skillet with lid
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Measuring spoons
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Measuring cup
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Wooden spoon or heatproof spatula
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Pot holder
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Grater (optional)
Ingredients
- 1 tablespoon olive or canola oil
- 1 onion, thinly sliced or chopped
- 2 garlic cloves, peeled and minced
- 2 large or 3 small summer squash, ends trimmed off, cut in half lengthwise, and thinly sliced (about 4 cups)
- 1 teaspoon dried oregano
- 1⁄4 teaspoon salt
- 2 (15-ounce) cans diced tomatoes, including the liquid
- 1 cup water
- 1⁄2 cup chopped fresh basil, mint, or parsley leaves
- Freshly grated Parmesan cheese (optional)
Instructions
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Put the skillet on the stove and turn the heat to medium. When the skillet is hot, carefully add the oil.
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Add the onion and garlic and cook, stirring occasionally, until lightly browned, 7 to 10 minutes.
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Add the summer squash, oregano, and salt, and cook, partially covered, until the squash is lightly browned and very juicy looking, about 20 minutes. Stir occasionally.
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Add the tomatoes and water, and cook, partially covered, until the squash is very tender but not falling apart, about 20 minutes.
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Add the fresh basil and Parmesan (if you like) and serve right away, or cover and refrigerate up to 2 days.
