Ingredients
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2 tablespoons butter (margarine, or oil)
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1 onion (cut into wedges)
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4 garlic cloves (minced)
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1 (4 ounce) can mushrooms (or more)
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1 cup chicken broth
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6 zucchini (small, or 3 zucchini and 3 summer squash, sliced 1/4 inch thick or less)
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2 tomatoes (or more, diced into 1/2 inch cubes)
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1/2 teaspoon salt
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1/4 teaspoon pepper
Instructions
- Melt the butter in a pan large enough to hold the squash --
- Add the onions and saute until translucent --
- Add the garlic, mushrooms, broth and squash --
- Add the salt and pepper
- Cook on high until broth boils --
- Place a cover on the pan --
- Reduce heat to a simmer --
- Cook until the squash is crisp/tender , turning the squash over a few times during cooking --
- (If it's over-cooked, still tastes great).
- Remove from the heat and add the tomatoes --
- Stir the tomatoes in and let sit 'til the tomatoes are just heated -- You don't want the tomatoes cooked --
- That's it -- .