Looking for another way to enjoy summer’s best squash and zucchini? Try out this one, courtesy of Columbia Heights-area health coach, Colleen DiPietro:
RECIPE: Summer Squash Sauté
Prep Time: 10 minutes
Cooking Time: 10 minutes
Yields: 4 servings
Ingredients:
- 1 zucchini*
- 1 yellow summer squash*
- 1 pattypan squash *
- 1 bell pepper
- 2 tablespoons olive oil
- 1/4 teaspoon sea salt
- 1/2 teaspoon dried marjoram or oregano (or 1 teaspoon fresh)
Directions:
Wash the squashes and cut them into 1/2-inch cubes. Wash the pepper, take out the seeds and cut into 1/2-inch pieces. Heat the oil in a large sauté pan. Add the pepper and sauté for 3 minutes. Add the squash, salt and marjoram and sauté for another 3 or 4 minutes, stirring frequently. When the zucchini turns bright green, turn off the heat and serve.
Tips: Serve this delicious warm saute over a bed of mixed greens, such as arugula, pea shoots, spinach, etc.
*Experiment and use a variety of seasonal squash. With so many varieties available at your local farmers market, we’re giving you permission to get a little squash crazy!
