Well, it seems like summer here in Georgia, and that has me thinking of squash. Ok, it is too early for this to be ready in the garden, even here in the south, so I got mine at the grocery store. Still tastes like summer… This is a super easy and delicious side dish, and it even uses Greek Oregano, which was highlighted here by Cindy yesterday. She is definitely correct about it taking over an herb garden. I so need to cut mine back, and I’ve already done it once this year!
For this recipe, I cut my summer squash and zucchini lengthwise because I think it is pretty that way. I also start the squash out with a bit of water in the pan to give it a head start on cooking with a little steam. The water allows me to use a little less oil making this dish quite low in calories.
- 2 summer squash (yellow straight or crook neck), scraped and sliced lengthwise
- 2 zucchini, sliced lenthwish
- 2 cloves garlic minced
- 1 Tbsp. olive oil
- 1 Tbsp. Greek Oregano, chopped
- salt and pepper to taste
- 1/2 cup grape tomatoes, halved
- Place squash in a large skillet. Add just enough water to cover the bottom of the pan.
- Cook on medium high until squash is crisp tender, adding more water if necessary.
- Stir in garlic, olive oil, Greek Oregano, and salt and pepper.
- Continue cooking until vegetables are tender.
- Remove vegetables to a serving dish using a slotted spoon.
- Stir in tomatoes.