zucchini

One of those has been a simple saute of sliced zucchini, red onions, yellow squash and tomatoes. The number of each ingredient depends entirely on how many people are being fed and how much of it you think will be needed. I tend to start with one large zucchini and go from there.
Chop up (at least) one large zucchini, one large or two smaller yellow squash, half of a sweet or red onion, and two large tomatoes. I like to scald peel the tomatoes by dropping them into boiling water for about 60 seconds, then put them into cold water. Make a small cut into the skin before putting them into the hot water so that when transferred to the cold water, the skin can peel back more easily. Simply remove the skins and then rough chop the tomatoes.

I like olive oil for this, which I add to a hot pan (medium high to start) along with some chopped garlic if you like. Start with the onions and let them begin to soften, then add the two squashes. Now is a good time to salt and pepper to help get the juices running. I cover the pan and reduce the heat to somewhere a little less than medium and then give this mixture about ten minutes.
Uncover the pan and check for tenderness, and if it feels just about right add the tomatoes and stir. This should have some nice juices going by now, and the tomatoes will heat up fairly quickly. If you have some fresh basil growing, add a little of it either torn or cut into a nice chiffinade. Stir this into the mixture and then serve.
If you want a starch with this try some nice, steaming brown rice. It will still be good the next day, so don't worry if you have left overs. Enjoy this hearty, summer harvest dish.