Squash With Tomatoes and Basil
Makes 8 servings
2 Tbsp olive oil
1 cup diced yellow onion (¼-inch dice)
1½ Tbsp minced garlic
1¾ lbs zucchini or yellow summer squash, cut in half lengthwise and then cut crosswise into ⅓-inch-thick slices (about 6 cups)
4 medium vine-ripened tomatoes, cored and cut into ½-inch dice (about 2½ cups)
½ cup (lightly packed) chopped fresh basil leaves
Salt and freshly ground black pepper
½ cup freshly grated Parmesan cheese
Heat oil in a large skillet over medium heat. Add the onion and cook, stirring occasionally, until it’s soft, about 6 minutes. Add garlic and cook, stirring frequently, until it’s fragrant, about 2 minutes.
Add zucchini, cover skillet and cook, stirring occasionally, until it’s crisp-tender, about 5 minutes. Add tomatoes and cook, covered, for 2 minutes. Stir in basil, and season with salt and pepper. Cover, and cook for 1 minute.
Add two-thirds of Parmesan to the mixture and stir to combine. Sprinkle the remaining cheese on top, and serve hot.
Nutrition facts (per serving): calories 90, fat 5 g (saturated fat 1.5 g), cholesterol 5 mg, protein 4 g, carbohydrates 8 g, fiber 2 g, sodium 90 mg, sugars 5 g
Recipes used with permission from The Earthbound Cook: Recipes for Delicious Food and a Healthy Planet by Myra Goodman (Workman Publishing, September 2010).