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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 2 |
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To use up the last of your garden's tomatoes and zucchini, try this savory and speedy side dish from Bobbie Jo Yokley of Franklin, Kentucky. Ingredients:
2 tablespoons chopped onion |
1 tablespoon canola oil |
1 small zucchini, cubed |
1 small yellow summer squash, cubed |
1/4 cup chopped green pepper |
1 garlic clove, minced |
1/8 teaspoon salt |
dash pepper |
1 medium tomato, cut into wedges |
1 tablespoon grated parmesan cheese |
Directions:
1. In a small nonstick skillet, saute onion in oil until tender. Stir in the zucchini, yellow squash, green pepper, garlic, salt and pepper. Cover and cook over low heat for 5-6 minutes or until vegetables are almost tender. Stir in tomatoes; heat through. Sprinkle with Parmesan cheese. Yield: 2 servings.
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