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Rainy Summer Squash

It was a banner year for backyard gardeners here in New Jersey. Each morning I would venture into the garden to pick summer squash before it grew to be baseball-bat size. The yellow butterstick variety was quite prolific and my friend Kathy had given me a jalapeno pepper plant that was producing nicely as well. So I decided to combine both in the recipe that I created. The pepper lends a bit of spark to the mild yellow squash. Of course, you may omit the jalapeno if you can't take the heat!

For this recipe you will need:

3 yellow summer squash (approximately 6 inches long each)

1/2 medium onion, chopped

1 medium green or red bell pepper, cut into thin strips

1 garlic clove, chopped

2 or 3 Roma tomatoes, cut in pieces

1 jalapeno, seeded, rib removed, chopped finely

salt and pepper to taste

1/2 teaspoon dry oregano

2 Tablespoons olive or canola oil

Instructions:

Cut each squash in half lengthwise and slice. Heat oil to medium high in a skillet with a cover. Add the squash and allow some pieces to slightly brown on the undersides. Add the onion, bell pepper. Stir and sautee about 5 minutes or until onion is translucent. Stir in jalapeno and garlic. Add tomato, salt, pepper and oregano. Cover and simmer about 6 minutes. Check squash for tenderness. Cook 5 minutes more covered, or until desired tenderness. Sprinkle with parmesan cheese if desired. Enjoy!

Servings: 4

Submitted by:

Maria G.

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