2 tablespoons butter
2 tablespoons olive oil
1 medium-small onion, chopped
1 clove garlic, minced
2 medium zucchini
2 medium yellow squash
2 large ripe tomatoes, peeled and chopped
1/4 teaspoon salt, or more to taste
1/2 teaspoon sugar, optional
1 teaspoon Herbs de Provence
Rinse squash and pat dry. Trim ends and slice diagonally into 1/2-inch pieces. Heat butter and olive oil in a large skillet, over medium heat. Add onion and garlic and cook until tender. Add remaining ingredients and gently mix. Cook over low heat, 10 to 15 minutes, or until squash is crisp tender. Serves 4-6.
Peninsula Clarion ©2015. All Rights Reserved.