Start with 1 tsp of olive oil heating over medium heat in a large fry pan. I find that 1 tsp usually is not enough to cover the whole pan, so my trick is to spray lightly with cooking spray (such as pam) and do my oil.
Add 1 tsp minced garlic to the oil.
After 1 minute, add 1/4 cup diced onion to the pan.
Try dicing 1-2 onions and putting them in a freezer safe container. Every time you only need a small amount, it is quick and easy! I add these to my eggs, vegetable dishes, anything that needs just a small amount of onion! It can stay in the freezer for three months.
Slice one zucchini and one yellow summer squash thinly. How thin you slice them determines how quick it cooks.
Add all sliced squash to the garlic and onion mixture once the onion has become tender (about 3 minutes). Top with 1/2 tsp dried basil, or 2 Tbsp fresh, 1/2 tsp dried oregano, 1/4 tsp crushed red pepper flakes (more if you like heat), and 1/4 tsp salt (optional).
Let cook until squash becomes tender, about 7-8 minutes, stirring occasionally, uncovered.
Slice one roma tomato (or any kind you have on hand) into thin slices. Once the squash is tender, top with tomato, cover, let cook for 2 minutes.
Top mixture with 1/4 cup low fat mozzarella cheese. If you like Parmesan, you can do 2 Tbsp of parmesan and 2 Tbsp mozzarella for added flavor.
Cover, let melt for 1 minute.
Eat right away, serves 4!
What is your favorite way to eat summer squash? Share in the comments section!
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