Thursday, April 28, 2011


1/2 lb small zucchini squash, sliced
1 lb yellow squash, sliced in half lengthwise
1 medium yellow onion, sliced thin
1 medium green bell pepper, julienned
4 tsp butter
3 medium tomatoes, peeled, quartered
3/4 tsp salt
1/4 tsp black pepper
3/4 tsp ground ginger

Cut the lengths of yellow squash into 1/2-inch slices. Melt the butter in a large skillet and saute the yellow squash, zucchini, onion, and bell pepper for a minute. Cover and cook over medium heat for 3 minutes. Add the tomatoes, salt, pepper, and ginger. Cover and cook another couple of minutes or until heated through.

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