Summer Italian Squash

This is a great veggie side dish for when the days start to get warm and you don’t want to spend a lot of time in the kitchen. Serve it with a lean chicken, pork, white fish, or white beans for a light, flavorful dinner that feels like summer.

Prep Time: 5 minutes
Cook Time: 20-25 minutes
Yield: 4 servings

Prep Time: 5 minutes
Cook Time: 20-25 minutes
Yield: 4 Servings

Ingredients

• 2 medium zucchini, sliced into coins about ¾ inch thick
• 2 medium yellow squash, sliced into coins about ¾ inch thick
• 1 - 28 oz can plus 1 - 15 oz can of stewed or diced tomatoes with juices
• 1 large sweet yellow onion, thinly sliced
• 3 cloves of garlic sliced
• Olive oil
• 1 1/2 tsp Italian seasoning
• Salt and pepper to taste

Instructions

1. In a large skillet, heat olive oil and add onions and garlic. Cook until you can smell the garlic and the onions are translucent.
2. Add zucchini and yellow squash and continue to cook until the squash starts to soften and the onions are slightly brown on the edges.
3. Add the stewed or diced tomatoes and Italian seasoning. Cook on medium heat until simmering.
4. Cover with a lid and continue cooking for another 20 minutes or until the tomatoes are fully cooked through and slightly sweet and the squashes are fully cooked and easily pierced with a fork. There should still be some tomato juices at the bottom of the pan. If the pan dries out, add some low sodium chicken broth or vegetable broth.
5. Add salt and pepper to your liking and enjoy!