Creole Summer Squash


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The Creole flavor that comes from this recipe is full of flavors, herbs and seasoning. This is a must try. People will be impressed.

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  • 1 tbsp. olive oil
  • 1 C. onion, finely chopped
  • 1 garlic clove, minced
  • 1 green bell pepper, finely chopped
  • 2 large ripe tomatoes, coarsely chopped
  • 1/2 C. white wine or a mild herb vinegar
  • 1 tsp. fresh, minced thyme
  • 1/4 tsp. cayenne pepper
  • 1/2 tsp. salt
  • 1/4 tsp. black pepper
  • 1/2 lb. young patty pan squash or yellow squash
  • 1/2 lb. young zucchini
  • 2 tbsp. Balsamic vinegar
  • 1 tbsp. fresh summer savory, chopped

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In large skillet heat oil over medium heat. Add the onion, garlic, and bell pepper; sauté for 5 minutes. Stir in the chopped tomatoes, wine, thyme, cayenne, salt, and pepper. Simmer for 10 minutes until the sauce starts to thicken. Stir occasionally. Add the squash and the zucchini to the pan. Cook over medium-low heat, stirring occasionally, 10 to 15 minutes. Stir in balsamic vinegar and summer savory.

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