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Summer Squash Medley

This sounds like a great way to take advantage of those summer squash!

Source: Taste of the South's Collector's Issue - Southern Favorites (Entered by Ann Brown)
Serves: 6


Ingredients
3 tbsp olive oil
1 each Vidalia onion (large, cut vertically into 1/4 inch strips)
1 each red bell pepper, seeded and sliced into thin strips
1 clove garlic
1 1/2 pounds fresh yellow crooknect squash, sliced diagonally into ovals      View Available Products
1 pound fresh zucchini squash, sliced diagonally into ovals      View Available Products
1/2 tsp salt
1/2 tsp black pepper
1/2 tsp Italian seasoning
1 tbsp water

Step by Step Instructions
  1. In a large skillet, heat olive oil over medium high heat. Add onion, bell pepper, and garlic. Cook until onion is softened and translucent, approximately 5 minutes. Add squashes, stirring to coat with oil. Add salt, black pepper, Italian seasoning and 1 tbsp water. Reduce heat to medium and cover.
  2. Cook until squashed reach desired degree of doneness, approximately 15 minutes.

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