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SUMMER SQUASH SAUTE

Serves : 4
INGREDIENTS
  • 1 tablespoon Napa Valley organic olive oil
  • 1/2 medium onion thinly sliced
  • 1 ripe tomato diced
  • 2 chayote squash cut into eighths seeded thinly sliced crosswise
  • 2 to 3 garlic cloves minced
  • 1 zucchini thinly sliced into coins
  • 2 golden scalloped summer squash halved lengthwise and crosswise thinly sliced
  • 1/8 teaspoon salt
  • 1/8 teaspoon pepper
DIRECTIONS

Heat oil in a large nonstick skillet over medium high heat. Add onion, tomato, and chayote squash and cook until onion starts to become clear, about 4 minutes.

Add garlic and cook about 30 seconds. Stir in zucchini and golden squash, and cook, stirring, about 4 to 6 minutes, until everything is tender. Remove from heat, season with salt and pepper, and serve.