Bellicose Bumpkin

So I was talking to my buddy Katie – we’re both in CSA’s. Katie was saying she had a lot of squash left over and did I have any recipes.

This one I made up a couple of months ago. Against all odds, the kids absolutely loved it. This recipe is simple and quick.

Ingredients

• Summer squash and/or zucchini – cut into bite sized pieces. For me this means a slice about 1/2 to 3/4 inches in thickness cut into four pieces.

• Diced tomatos – Large can or 4 medium sized fresh tomatoes.
• Chopped onion
• Peppers – green, red, orange, yellow – whatever you like
• Olive oil
• Salt & pepper to taste – Sea salt and fresh ground pepper for the discerning palate.
• Garlic (minced, powdered, whatever)
• Fat free cheddar cheese

Directions

1. Saute peppers, onion, garlic, and squash in olive oil in a covered frying pan over medium low heat until mostly cooked – probably 15 minutes. Season with salt and pepper to taste
2. Add diced tomatoes and cook over medium heat for another 15 minutes – still covered
3. Add cheddar cheese (still covered) until cheese is melted and serve with a spatula.

Optional
Add any kind of meat to make this a one pan complete meal – sliced sausage, cubed chicken, ham, whatever. You’ll probably want to cook the meat in the pan first, remove it, cut it up, and added back in shortly before you add the cheese.

You might spice it up some with a multi-spice like Mrs. Dash, some hot sauce or whatever seasonings float your boat.