Talley Farms Fresh Harvest


Summer Squash, Saute

From The New Good Housekeeping Cookbook


8 small pieces of summer squash, any kind or mixed (about 8 oz each)
3 Tbls olive oil
1/8 tsp crushed red pepper
1 Tbls soy sauce


 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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