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Creole Summer Squash Recipe - Cooking Index

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Creole Summer Squash

Type: Vegetables
Serves: 4 people

Recipe Ingredients

1 tablespoon 15mlOlive oil
1 cup 62g / 2.2ozOnion - finely chopped
1 cup 237mlGarlic clove - peeled - (medium)
  Minced
1   Green bell pepper - stemmed (medium)
  Seeded - finely chopped
2   Ripe tomatoes - coarsely (large)
  Chopped
1/2 cup 118mlDry white wine
1/2 teaspoon 2.5mlDried thyme
1/4 teaspoon 1.3mlCayenne pepper
1/2 teaspoon 2.5mlSalt
1/4 teaspoon 1.3mlBlack pepper
1/2 lb 227g / 8ozBaby yellow pattypan squash
  OR baby yellow crook
  Stem ends trimmed
1/2 lb 227g / 8ozBaby zucchini - stem ends
2 tablespoons 30mlBalsamic vinegar
1 tablespoon 15mlFresh thyme or savory --
  Chopd

Recipe Instructions

In lg. skillet, heat oil over med. heat. Add onion, garlic, and bell pepper; saute for 5 mins. Stir in chopped tomatoes, wine, thyme, cayenne, salt, and pepper. Simmer for 10 mins., until sauce starts to thicken. Stir occasionally. Put baby squash and zucchini into pan.

Cook over med-low heat, stirring occasionally, 10 to 15 mins. Squash should still have a little crunch to it. Stir in balsamic vinegar and thyme. Serve hot or at room temp.

Source:
Bradenton Herald, 8/31/95

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