Are you overrun with fresh veggies from the garden? We planted squash and zucchini but they did not do too well. We had three squash and 1 zucchini so far. Luckily, I have some great friends who like to share their goodness with us. The zucchini we were given was literally as long and as wide as a 12 pack of soft drinks. What in the world am I going to do with that I thought. The squash came from a guy that works with my husband and the tomatoes are from our garden. They are finally ripening and man am I happy. Right now there are 13 tomatoes waiting to be devoured on my counter.
I just knew I had to incorporate this into some side dishes for us in the evenings. We are "trying" to cut back on the carbs. This makes it difficult at times to think what are we going to eat. Then hubby is not a fan of new things so this one was going to be a little difficult. I had to wing it and hope for the best.
The verdict: he said it was okay. In other words, he ate it but didn't say he wanted it again. I on the other hand thought this was super delicious and I can't wait to make this again. Sometimes I have to keep trying with him.
Farmer's Market Skillet
2-3 medium zucchini, sliced thinly
1 yellow squash, sliced thinly
1 tablespoon of butter
1 tablespoon olive oil
1 teaspoon of thyme (this was fresh from my garden)
1-2 cloves of garlic, minced
2 medium tomatoes, chopped
1/2 sliced onion
1/4 cup of grated parmesan cheese
salt and pepper to taste
In a skillet over medium heat add the butter and olive oil. Add onions and cook until translucent. Add the garlic and saute for about a minute. Add the zucchini and squash. Cook on medium to low heat about 20 minutes. Stirring occasionally. Once done, add the tomatoes and cook for a couple more minutes. At the end add the thyme and stir. When ready to serve, sprinkle on the parmesan cheese.
Weekend Potluck @ The Country Cook