Creole Summer Squash

Baby summer squash and zucchini are cooked with fresh tomatoes, onion, garlic, and seasonings. This is a delicious skillet squash recipe.

Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes

Ingredients:

1 tablespoon olive oil
1 large onion, finely chopped
1 clove garlic, minced
1/2 cup chopped green bell pepper
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 summer squash, crookneck or pattypan, stem ends trimmed
1/2 pound baby zucchini, stem ends trimmed
2 tablespoons cider vinegar
1 tablespoon chopped fresh thyme or parsley

Instructions:

In a large skillet, heat oil over med. heat. Add onion, garlic, and bell pepper; saute for 5 minutes. Stir in chopped tomatoes, wine, thyme, cayenne, salt, and pepper. Simmer for 10 minutes, until sauce begins to thicken. Stir the mixture occasionally. Put baby squash and zucchini into pan. Cook over medium low heat, stirring occasionally, for 10 to 15 minsutes. The squash should be tender but should still have a little crunch to it. Stir in the vinegar and fresh thyme or parsley. Serve hot or at room temperature.

Serves 4.

Adapted from a recipe from the Bradenton Herald, 8/31/95