Late summer squash
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | tablespoons | Olive oil |
| 1 | Yellow onion | |
| 2 | Ripe tomatoes | |
| 4 | Yellow squash | |
| ½ | teaspoon | Dried basil |
| ½ | teaspoon | Dried thyme |
| ½ | teaspoon | Dried oregano |
| Salt & black pepper | ||
| ¼ | cup | Pecorino cheese |
Directions
Saute onion in hot oil in saute pan until softened. Add tomato. Cover. Cook 2 minutes. Add squash to pan. Sprinkle on basil, thyme & oregano. Cook about 4 minutes until squash is soft. Season to taste with salt & pepper.
Serve with grated cheese.
Approximately 6-8 minutes.
Per serving (excluding unknown items): 378 Calories; 28g Fat (63% calories from fat); 7g Protein; 31g Carbohydrate; 0mg Cholesterol; 13mg Sodium By Patty <designwest@...> on Nov 9, 1998.
Recipe by: FOOD IN A FLASH SHOW #FF2024 Converted by MM_Buster v2.0l.
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