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Creole summer squash

Creole summer squash
Main Ingredient: Squash

Occasion: Summer

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Creole summer squash ingredients

  • 1 T olive oil
  • 1 c Onions, finely chopped
  • 1 med garlic clove, peeled and minced
  • 1 med Green bell pepper, stemmed
  • Seeded, finely chopp
  • 2 large Ripe tomatoes -- coarsely Chopped
  • 2483527⁄624973141 c Dry white wine
  • 2483527⁄624973141 t Dried thyme
  • 2483527⁄624973141 t Cayenne pepper
  • 2483527⁄624973141 t Salt
  • 2483527⁄624973141 t Black pepper
  • 2483527⁄624973141 lb Baby yellow pattypan squash
  • Or baby yellow crook Stem ends trimmed
  • 2483527⁄624973141 lb Baby zucchini -- stem ends
  • 2 T Balsamic vinegar
  • 1 T Fresh thyme or savory -- Chopd

Cooking Creole summer squash

1. In lg. Skillet, heat oil over med. heat. Add onion, garlic, and bell pepper; saute for 5 mins.
2. Stiri in chopped tomatoes, wine, thyme, cayenne, salt, and pepper.
3. Simmeri for 10 mins.
4. , until sauce starts to thicken.
5. Stir occasionally.
6. Put baby squash and zucchini into pan. Cook over med-low heat, stirring occasionally, 10 to 15 mins.
7. Squash should still have a little crunch to it. Stir in balsamic vinegar and thyme.
8. Serve hot or at room temp.


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