Creole Summer Squash
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- 1 tablespoon Olive oil
- 1 cup Onion -- finely chopped
- 1 medium Garlic clove; peeled -- minced
- 1 medium Green bell pepper; stemmed -- seeded, finely chopped
- 2 large Ripe tomatoes -- coarsely chopped
- 1/2 cup Dry white wine
- 1/2 teaspoon Dried thyme
- 1/4 teaspoon cayenne pepper
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 pound baby yellow pattypan squash. or baby yellow crookneck, stem ends trimmed
- 1/2 pound baby zucchini, stem ends trimmed
- 2 tablespoons Balsamic or cider vinegar
- 1 tablespoon fresh thyme or savory -- chopped
In lg. skillet, heat oil over med. heat. Add onion, garlic, and
bell pepper; saute for 5 mins. Stir in chopped tomatoes, wine,
thyme, cayenne, salt, and pepper. Simmer for 10 mins., until sauce
starts to thicken. Stir occasionally. Put baby squash and zucchini
into pan. Cook over med-low heat, stirring occasionally, 10 to
15 mins. Squash should still have a little crunch to it. Stir
in balsamic vinegar and thyme. Serve hot or at room temperature.
Serves 4.
Adapted from a recipe from the Bradenton Herald, 8/31/95