Ingredients:
2 tablespoons butter ( margarine, or oil)
1 onions ( cut into wedges)
4 garlic cloves ( minced)
1 (4 ounce) cans mushrooms ( or more)
1 cup chicken broth
6 zucchini ( small, or 3 zucchini and 3 summer squash, sliced 1/4 inch thick or less)
2 tomatoes ( or more, diced into 1/2 inch cubes)
1/2 teaspoon salt
1/4 teaspoon pepper
Directions:
Melt the butter in a pan large enough to hold the squash —
Add the onions and saute until translucent —
Add the garlic, mushrooms, broth and squash —
Add the salt and pepper
Cook on high until broth boils —
Place a cover on the pan —
Reduce heat to a simmer —
Cook until the squash is crisp/tender , turning the squash over a few times during cooking —
(If it’s over-cooked, still tastes great).
Remove from the heat and add the tomatoes —
Stir the tomatoes in and let sit ’til the tomatoes are just heated — You don’t want the tomatoes cooked —
That’s it — .
Servings: 6
Time preparation: 35 min.
Time total: 35 min.