I get the zucchini-like Mexican squash which a little lighter in color
and a bit milder in taste.

2 tbsp olive oil
2 small green summer squash (zucchini or tatuma)
3 cloves garlic, peeled and diced
1/2 yellow onion
1/2 red bell pepper
1/2 green bell pepper
4 or 5 mushrooms, thinly sliced
1/4 cup dry red wine
1 can petite diced tomatoes
3 tbsp shredded Romano cheese
3 Tbsp. Shredded Parmesan cheese
1 tsp dried basil
fresh ground pepper to taste.


Quarter the squash lengthways and put it in the skillet with chopped
fresh garlic and a half an onion in olive oil, then add diced red and
green peppers, mushrooms if I have any around, some dried basil (unless
I have fresh) a few grinds of pepper.

I let it saute for a while until veggies get soft then add 1/4 cup or so
of red wine and a can of diced tomatoes.

I grate some Parmesan and some Romano (imported) cheese on the veggies
and let them simmer for 15 minutes or so until most of the liquid is gone.

This makes enough for 4 servings. Since we are 2, we put the leftover
into a container to have another night. It gets better with age.

We had the veggie mix tonight with some red quinoa and some rib eye steak.

--
Janet Wilder
Way-the-heck-south Texas
Spelling doesn't count. Cooking does.

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