Simply Squash

I realized that I haven’t given you very many vegetable dishes. Today, I am going to begin to correct that oversight. Squash is plentiful this time of year and I think it is best served with as little interference as possible.

Simply Squash

Servings: 4-6
Hardware: Measuring spoons, cutting board and knives, a skillet with a lid, a wooden spoon
Time: Prep: 5 minutes, Cook: 30 minutes






Ingredients:

• 1 tablespoon olive oil
• ½ pound zucchini
• ½ pound summer squash
• 2 cloves garlic
• 1 tablespoon fresh oregano

1. Wash and slice the squash. Cut the squash into medallions or coins, discarding the ends. Try to make the cuts the same size.
2. Heat the oil on medium high.
3. Add everything but the oregano. Sauté for about 10 minutes or until the squash begins to get soft. Stir often.
4. Reduce the heat and cover placing the lid at a tilt to allow steam to escape. Cook until the squash are completely tender and beginning to turn golden brown around the edges. Stir occasionally. This should take about 30 minutes.
5. About 10 minutes before the squash is finished, chop the oregano and stir into the dish.

Serve right away.