Braised Squash with Potatoes & Tomato

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Braised Squash with Potatoes & Tomato

 

3 tablespoons extra-virgin olive oil

1 1/2 pounds zucchini and or yellow squash, sliced

3/4-inch thick

1/2 pound Yukon Gold potatoes, peeled, halved and

sliced 1/3-inch thick

1 medium tomato, peeled, seeded and coarsely chopped

1 medium red onion, thinly sliced

2 teaspoons coarsely chopped celery leaves

1/2 tablespoon finely chopped basil

1/4 teaspoon crushed red pepper

sea salt

1/4 cup boiling water

freshly grated Parmesan cheese

 

Heat the oil in a medium saucepan or deep skillet. Add

the squash, potatoes, tomato, onion, celery leaves,

basil and red pepper and season with salt. Cover and

cook over moderate heat until the vegetables are

barely tender, about 25 minutes.

Add the boiling water, cover and cook until the

vegetables are tender, about 12 minutes longer. Season

with salt and serve hot or at room temperature with

Parmesan cheese.

Serves 4.

 

 

 

 

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