Squash and tomatoes is such a summer staple, and we have a proliferation of basil in our yard. Pair this with any roasted or grilled meat or fish. Lemon-roasted Salmon, grilled chicken, etc.
INGREDIENTS serves 4
1 tbsp. grass-fed butter or ghee (or coconut or avocado oil)
1/2 Vidalia or other onion, sliced
1 yellow squash, sliced
1 zucchini, sliced
1 tsp. dried or 1 tbsp. fresh chopped thyme
2 cloves garlic, minced
1 large tomato, chopped
1 tbsp. butter (optional)
2 tbsps. slivered basil
salt and pepper to taste ( a scant tsp. salt, 1/2 tsp. pepper)
Heat tbsp. of cooking fat in a large skillet over medium-high heat. Add onion, squash, and zucchini, and toss to coat. Salt and pepper to taste. Saute over medium heat, stirring occasionally until squash begins to soften, about 5 minutes. Add minced garlic and thyme (rub dried thyme between fingers to release flavor fully). Continue to saute for another 2 – 3 minutes, then add chopped tomato and its juices. Cook until squash reaches desired consistency, add basil and more butter, if desired. Check seasoning and add more salt if needed.
I’d love to know what you think!
May your days be truly delicious and satisfying!