Braised Yellow Squash, Corn and Tomatoes

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Braised Yellow Squash, Corn and Tomatoes

 

1/2 tbsp. unsalted butter

1 medium size yellow onion, sliced

2 medium size yellow squash, about 1 lb. sliced 1 inch thick

zucchini can be substituted

3 medium size ripe tomatoes, about 1 lb. peeled, cored and chopped or 1 16 oz.

can low-sodium tomatoes, chopped with 1/4 c. of juice

1/2 c. fresh or frozen whole kernel corn

1/2 tsp. dried oregano, crumbled

1/8 tsp. black pepper

1 clove garlic, minced

1 tbsp. minced fresh basil or parsley

 

Coat a 10 inch non-stick skillet with the spraying oil, add the butter, and

melt over moderate heat. Add the onion and cook uncovered, until soft, about 5

minutes.

Stir in the yellow squash, tomatoes, corn, oregano, and pepper and simmer,

covered for 10 minutes or until the squash is just tender. Add the garlic and

cook, stirring for 2 minutes. Sprinkle with the basil. Serves 4.

 

 

 

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