Summer squash is a food associated with Lammas. This dish helps me and my neighbors find ways to use our abundance of zucchini too.
Summer Squash Toss
1 red onion, cut into thin wedges
1 tablespoon olive oil or vegetable oil
3 zucchini and/or yellow summer squash, halved lengthwise and cut into 1/4-inch slices (about 5 cups)
1/2 teaspoon salt
1/4 teaspoon black pepper
2 tablespoons snipped fresh basil, thyme, and/or Italian parsley
2 ounces goat cheese, crumbled
In a very large skillet cook onion in hot oil over medium-high heat for 7 minutes, stirring occasionally. Add zucchini, salt, and pepper to skillet; reduce heat to medium. Cook, uncovered, about 8 minutes or until vegetables are crisp-tender, stirring occasionally. Sprinkle with herb and cheese.
Recipe from BHG