2 medium yellow squash
2 medium zucchini
1 large red onion
1 garlic clove
1 tablespoon olive oil
Salt and pepper, to taste
- Thinly slice the squash, zucchini, and red onion. Mince the garlic clove.
- In a large skillet over medium heat, heat olive oil. When oil is hot, add in red onion and sweat until almost translucent (about 5 minutes).
- Add in the garlic clove and squash. Stir often so that the garlic does not burn. Cook for 10 minutes or until squash is translucent.
- Add in fresh summer herbs for even more fresh summer goodness!
Mary Clay Kline is a sophomore at The University of Alabama, majoring in Food and Nutrition. She is the market manager of Homegrown Alabama, the university’s on-campus farmer’s market, and she hopes to one day pursue a career in food journalism.
Photo Credit: Mary Clay Kline