| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| 1 | Servings | |||
INGREDIENTS
| 1 | lg | Red onion – thinly sliced |
| 2 | sm | Zucchini – sliced about 1/4 |
| Inch thick | ||
| 2 | sm | Yellow summer squash – |
| Sliced about 1/4 inch thick | ||
| 1 | Or 2 large ripe tomato – cut | |
| Into chunks | ||
| Big handful of fresh basil | ||
| Chopped |
INSTRUCTIONS
"Saute" red onion in a pan that has been lightly sprayed with Pam and wiped and to which a tablespoon or two of water has been added, until soft. Add squash and saute for about five minutes, turning every so often. Add tomato and basil -- cover and cook for another five minutes, or so, until everything has blended nicely together. I've been making this dish for years . . . it's easy and yummy . . . good hot or cold. I try to make it with both yellow squash and zucchini -- but I generally use whatever I have on hand. This makes generous servings for two ~- served over rice as a main meal. Or, I use it as an side dish for dinner and for lunch the next day. From: Jane Segelken <jsegelke@cce.cornell.edu>. Fatfree Digest [Volume 9 Issue 49] Aug. 9, 1994. Formatted by Sue Smith, S.Smith34, TXFT40A@Prodigy.com using MMCONV
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