I’m still using up the last of my squash, how about you? Are you enjoying it?
I really like this fast, easy and economical way to use the zuchinni and yellow squash. The other day when I stopped and picked up this squash from the free bin my neighbor (who happens to be a rather cranky old guy) grumbled at me.
“I’m done eating zucchini this year. I’m sick of it. I told Maude not to make it anymore. ”
I just smiled and thanked him and asked him to give Maude my best. And. As I was driving away I shook my head and smiled.
Maude and Cecil, my neighbors, they may be sick of eating zucchini, but I’m not. I’ll eat fresh zuchinni every single day and never complain if it means I don’t have to eat a canned green bean or a mushy plate of carrots.
I think that Maude and Cecil take their produce for granted. They get sick of eating it and start giving it away. The thing is, I can’t grow jack-diddly. Not squat. Nothing. My friend Greg gave me a basil plant and I’m praying like crazy I don’t kill the damn thing before he comes over to visit again. So, I’ll never take produce for granted. I love the fresh stuff and since I can’t make my own, I appreciate every little bit that I get.
I hope you will, too.
1 medium zuchinni, sliced
1 medium yellow squash, sliced
1/2 onion, sliced
2-3 garlic cloves, minced
1 tablespoon olive oil
2 tablespoon fresh basil, chopped
1/2 cup shredded mozzarella
Heat olive oil over medium heat. Add zucchini and onion and saute for 2 minutes.
Add the yellow squash and continue to cook for 3 minutes longer. Adding the yellow squash a little later will help keep it from getting mushy. Yellow squash cooks a little quicker than the other vegetables.
Add garlic and cook until vegetables are tender.
Remove from the heat and add the basil. This basil is cut from the plant my friend gave me. I’m giddy when I’m able to cut it off the plant and use it immediately. How FUN is that!?
Add the cheese . . .
Give it a little stir mix it all together and . . .
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