| 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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