Simple and Zippy is what I want for a summer dish! This one uses the bounty of your garden squash, zucchini and tomatoes. (Since the neighbors may have had their fill of your garden extras.) The dinner preparation takes little time, and doesn't create a hot kitchen from the oven. The party appetizers can be served warm or at room temperature.
Chef Karel Anne Tieszen
Simple and Zippy, Squash & Zucchini
Serving Size : 4 Dinner ; 8 appetizers
3-4 yellow squash -- 1/4" matchstick slices
3-4 Zucchini squash -- 1/4" matchstick slices
1 cup onion -- chopped
1 tablespoon olive oil
1 tablespoon Italian seasoning
1/2 teaspoon salt; pepper to taste
1 cup cooked orzo pasta or ancini de pepe
== Dinner preparation (D)
4 large tomatoes, top slice removed, and hollowed out
== Party preparation (P)
16 cherry tomatoes, sliced in half
8 Romaine lettuce leaves, sliced in half
1. Slice squash into long pieces, lay flat, and slice matchstick size pieces. Chop onions.
2. In a large skillet, heat the oil, and sauté the onions and squash. Add Italian seasoning, salt and pepper. Stir in the pre-cooked pasta.
3D. Place hollowed tomatoes on each plate, and fill with squash mixture. Sprinkle the parsley over the pasta and serve.
3P. Place romaine leaves in a wheel pattern on a platter. Spoon about 2-3 tablespoons of the squash mixture on each leaf. Add one half of the cherry tomato on each end.
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Per Dinner Serving : 281 Calories; 5g Fat; 10g Protein; 52g Carbohydrate; 8g Dietary Fiber; 0mg Cholesterol; 291mg Sodium.