Have a gargantuan zucchini or an abundance of squash in general? Make this zesty Italian version of summer squash. Good as a side, or serve with pasta. Don't forget the crusty buttered bread to mop up all the yummy broth!
I used a huge zucchini, and some patty pan yellow squash I had.
- Lots of zucchini/squash (peeled and chopped into chunks)
- 1 small onion, or 1/2 large (chopped big)
- 1 tomato, chopped small, plus its juices.
- 1 garlic clove
- 1 TB oregano
- Olive Oil
- salt to taste
- pepper to taste
Add onion, saute til almost translucent. Add tomatoes, squash, salt, pepper, and oregano. Cover and simmer on med-med high for about 20 mins. Stir occasionally. The squash and tomatoes wil make their own savory broth.
Serve with pasta or as a side. Enjoy! (Excuse the photo, it was done with my iPhone.)