Ingredients:
1 tablespoon olive oil
1 tablespoon chopped garlic
6 summer squash, sliced 3/8 inch thick ( 6-inches in length for each)
1 roma tomatoes, chopped
salt and pepper
cayenne ( to taste)
1 teaspoon dried dill weed
Directions:
Prepare a large cast-iron skillet (with a tight fitting lid) with non-stick cooking spray.
Put skillet on very low-heat burner.
Add the oil and garlic; then add the squash.
Sprinkle the chopped tomatoes over the squash.
Cook, uncovered, for 10 minutes (do not stir).
Cover and cook 30 minutes (do not stir); make sure the heat is low enough to not cause burning.
Do not be alarmed if one side of the squash is browned, that is good and how it should be.
Uncover and stir carefully (squash should be very tender and you don’t want to break it up).
Increase the heat, stir gently occasionally, until the liquid is evaporated and the squash is the consistency of a chunky puree.
Remove from heat.
Season with salt, pepper, and cayenne to taste; add in the dill and stir.
Serve immediately.
Servings: 4-6
Time preparation: 30 min.
Time total: 80 min.