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| This dish is a great way to eat all the varieties of summer squash that are so cheap this time of year. It makes a perfect side dish or nice and light main course. | |||||
| Ingredients: | |||||
| 1 | patty pan squash | ||||
| 1 | zuchini | ||||
| 1 | yellow summer squash | ||||
| 1 ear | sweet corn | ||||
| 2 cloves | garlic finey chopped | ||||
| 1 | tomato | ||||
| 1 tsp | italian seasoning | ||||
| 1/4 cup | bread crumbs | ||||
| salt and pepper to taste | |||||
| olive oil | |||||
| Directions: | |||||
| Dice patty pan squash into 1/2 inch cubes. Slice zuchini and yellow squash and cut each slice into quarters. Sautee squash in olive oil for 5 minutes or until soft and add corn and garlic. Sautee for another 5 minutes and add tomatoes, italian seasoning, salt, and pepper. Cook another 3 minutes and transfer to baking dish. Sprinkle bread crumbs on top and and broil for several minutes until toasted. | |||||