Summer Squash Saute
Heat 1 teaspoon olive oil in a skillet (an electric skillet works great).
Add ½ cup chopped onion and 1 clove finely chopped garlic. Cook until onion is tender.
Stir in 3 yellow crookneck squash cut in cubes.
Add 1 Tablespoon balsamic vinegar or white vinegar.
Cook until squash is as tender as you like it.
Stir in 2 chopped tomatoes, a dash of pepper, and 1/8 teaspoon salt; and cook until tomatoes are heated through.
This recipe makes about 4 servings and is easy to adjust for cooking for more or fewer people.
For one serving, use 1/8 cup onion, ¼ clove garlic or just use a pinch of garlic powder, 1 squash, 1 teaspoon vinegar, ½ tomato, and a shake of salt and pepper.
