Photo coming soon...
My local farm market sells small bags of mixed mini-summer squash and zucchini - the really super tiny kind that are adorable but a pain to cut up if you want to make a big meal out of them! The little bags have a recipe on the front and I thought I'd give it a try. It's so simple and tasty it's become a staple dinner side dish. As with most of my recipes, this is a guideline, no exact amounts.
- a collection of mini summer squash and zucchini, cut into small chunks
- oil of your choice for frying, I use coconut
- several cloves garlic, minced
- oregano, marjoram & basil, fresh or dried
- cherry or grape tomatoes
Heat oil in a large skillet, add squash, zucchini and garlic. Stir frequently until tender. When squash is tender add herbs and tomatoes, turn off heat, stir to combine.