We're always looking for new ways to use up summer squash here, and my sister has been raving about this recipe since our mom first made it for her. I had no idea what to expect, but was IN. LOVE. within 2 bites, and had a baguette in the oven within 4 bites (to soak up all of the veggie goodness). Now run to the farmers market and grab all the summer squash and zucchini you can, before the pumpkins take over!
Sauteed Summer SquashFrom: Val's kitchen
2 tablespoon Olive oil
4 small squash, mix of summer and zucchini, sliced 1/8" thick (a mandolin may help)
2 large tomatoes, peeled and chopped
1 red onion, chopped
3 cloves of garlic, minced
1/4- 1/2 chili pepper, de-seeded and minced (I love spice so I go a bit heavier so I leave it up to you)
1/2 teaspoon ground cumin
1 tablespoon cilantro, chopped
juice of 1/2 lime
salt and pepper, to taste
Heat oil over medium high heat and cook squash until tender (3-5 minutes). Add in tomatoes, onion, garlic, cumin, and chili pepper. Saute until everything is cooked through (5 minutes or so). Take off heat and add lime, cilantro, salt, pepper, and more cumin if needed.
Serve as a side dish, or heat up a baguette like I did and soak up all of the goodness!
