Talley Farms Fresh Harvest


Summer Squash with Mozzarella

From The New Good Housekeeping Cookbook


2 Tbl olive oil
1 medium-sized onion, dices
1 medium-size bell pepper, diced
1 garlic clove minced
1 15 oz can tomatoes
4 medium-sized squash (about 40 ounces total) cut into 1/4 -inch-thick slices
¾ tsp salt
½ tsp sugar
½ tsp oregano leaves (fresh is best, sub dried)
¼ tsp basil (fresh is best, sub dried)
8 ounces shredded Mozzarella (about 2 cups)


 In a 10-inch skillet over medium heat, in hot oil, cook onion, pepper, and garlic until tender, stirring often.
Add tomatoes with their liquid and next 5 ingredients, heat to boiling.  Reduce heat to low, cover and simmer until squash is tender crisp, about 10 minutes, stirring occasionally. When squash is done, sprinkle evenly with cheese, cover and simmer until cheese melts.
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