Summer Squash with Tomatoes, Pine Nuts and Basil

My favorite summer veggies are squash and zucchinis, tomatoes, corn and basil. This time of the year these vegetables are abundant in the garden. If you don’t have a garden you can find them at your local farmers markets.

Summer Squash with Tomatoes, Pine Nuts and Basil Recipe

Ingredients for squash:

  • 3 Table sp.  olive oil
  • 3 cloves of garlic, minced
  • ¼ tsp. sea salt
  • 2 pounds summer squash (zucchini or yellow or a combination), cut into julienne slices
  • ½ bunch basil chopped or torn into small pieces
  • 2 Table sp. pine nuts, toasted

Ingredients for tomato toppings:

  • 2 Table sp. olive oil
  • 2 cloves of  garlic, minced
  • 2 large tomatoes, chopped
  • fresh or dried oregano to taste
  • sea salt to taste

Directions:

  1. Heat 3 Tbs. olive oil in a medium large sauté pan, add garlic and salt. Cook on low for 30 seconds or until garlic begins to turn a golden color (do not burn!)
  2. Increase heat to medium and add squash and cook until just tender. Add basil and pine nuts.
  3. In a separate sauté pan, heat 2 Tbs. olive oil, add garlic and salt. Cook on low for 30 seconds or until garlic begins to turn a golden color.
  4. Add chopped tomatoes and sauté for 2 more minutes. Add oregano and season with salt to taste.
  5. Sever squash with tomato toppings. Enjoy!

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