This summer, we have really enjoyed fresh yellow squash, especially the locally grown. I like it most any way it is prepared. This recipe is my husband's favorite way for me to fry squash. I guess it's because it's a little sweet.
I fry it in the cast iron frying pan that was given to us as a wedding gift 56 years ago.
Total Time: 30-45 minutes
Yield: 3-4 servings
Ingredients:
Steps:
In a large nonstick skillet, saute the yellow squash, zucchini, onion and garlic in oil until crisp-tender, stirring occasionally...
Wash squash and cut in small pieces. Cut corn from the cob. Skin tomato (the skin comes off easily if they are first dipped in boiling water for 1 minute), and cut into cubes.
A perfect way to use up any squash you have in your garden this year. Delicious, easy and fast to prepare.