• 4 c. sliced summer squash (patty pan, yellow, zucchini, etc.)
  • 1-1½ T olive oil (or heart healthy margarine or butter)
  • ½ large onion (or 1 small onion), sliced into fine rings
  • ¼ t. each of dried basil and parsley (or herbs of preference; or use 1 T. of fresh
  • chopped herbs of choice)
  • Salt and pepper to taste

Heat oil in skillet on medium heat, add onions and caramelize until soft and brown. Add squash and herbs and stir while continuing to cook until squash is tender. May be served plain or over rice or noodles.

Optional: After squash is cooked, lay finely sliced tomatoes over squash, cover, and steam for 2 minutes.

This recipe was submitted by Terry Guertin