Thursday, October 8, 2009

TEXAS SQUASH SKILLET

4 Tbs. olive oil
1 large onion, chopped
1 small green pepper, chopped
3 cloves garlic, minced
2-3 lbs. summer squash (any kind), sliced (I just used the last of this summer's scallop squash)
1 can tomatoes
1 1/2 tsp. salt
1/4 tsp. pepper
1/4 cup grated Parmesan cheese

In a large skillet saute onion, green pepper, and garlic. Stir in squash, tomatoes, and seasoning. Cook over low heat, stirring occassionally, till squash is tender. Sprinkle cheese over top and serve.

(NOTE: I served this for supper tonight and served it with French bread made in the bread machine. It was very good! Husband and son both said they'd like to have this one again! :)

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