Summer brings us LOTS of squash and there is always some around needing a purpose. I find this recipe appealing because it is finished in about as long as it takes to put together a good meal. Put it on first and it is ready without much fuss once everything else is put together.
Slow-Cooked Zucchini and Carrots with basil and parmesan cheese
serves 4-6
2 to 3 tablespoons olive oil or butter
1 1/2 pounds total: zucchini and carrots, thinly sliced
1 garlic clove, thinly sliced
salt and freshly ground pepper
1/4 cup chopped basil or other favorite fresh herbs
1/4 cup freshly grated parmesan or 1/2 cup crumbled feta
Heat oil in a wide skillet, then add veggies and garlic. Sprinkle lightly with salt and cook over low heat for 20-30 minutes, stirring every so often. The finished squash should have a light golden glaze over the surface and be caramelized in places. Taste for salt and season with pepper if need be. Toss with herbs and cheese and serve.
Note: This can be served over rice or pasta as a meal, as well.
