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Sauteed Summer Squash




Source of Recipe


David


List of Ingredients




Sauteed Summer Squash


2 pounds zucchini or yellow squash or a mixture of the two
1/2 teaspoon salt
Freshly ground black pepper
1 onion
1 small red or green bell pepper
2 tablespoons chopped fresh basil or 2 teaspoons dried basil
3 to 4 tablespoons olive oil or bacon drippings

Recipe




Rinse zucchini and/or yellow squash drain well and pat dry with paper towel. Cut off stems and discard, then cut zucchini and/or yellow squash into 1/4-inch slices, crosswise. Sprinkle with salt and pepper to taste.

Slice onion and core and dice bell pepper. Chop fresh basil or crush dried herb.

Heat 3 tablespoons oil or bacon drippings in a large heavy skillet. Add zucchini and/or yellow squash, onion, bell pepper and basil. Cook over medium heat for 10 to 15 minutes or until squash is tender and light brown, turning over occasionally to brown evenly and adding more oil or bacon drippings if needed to prevent sticking.

This dish is equally delicious served hot or at room temperature. To reheat, place in a heavy skillet and heat over a medium-low heat for 5 minutes, stirring occasionally.

Makes about 4 servings.