Summerly Squash


2 tablespoons vegetable oil

1 small onion, sliced

2 medium tomatoes, coarsely chopped

1 teaspoon salt

1/4 teaspoon pepper

2 zucchini, cut into 1/2 inch slices

2 yellow summer squash, cut into 1/2-inch slices

1 bay leaf

1/2 teaspoon dried basil



  1. Heat the oil in a large skillet over medium heat. Cook and stir the onion about 5 minutes, until tender. Mix in the tomatoes, and season with salt and pepper. Continue to cook and stir about 5 minutes. Mix in the zucchini, yellow squash, bay leaf, and basil. Cover, reduce heat to low, and simmer 20 minutes, stirring occasionally. Remove bay leaf before serving.

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