Summer squashes are from Cucurbitaceae family and relatives of both the melon and the cucumber, come in many different varieties. While each variety may have a distinct shape, color, size and flavor, all varieties share some common characteristics. Regardless of variety, all parts of Summer Squash are edible, including the flesh, seeds and skin.

The delicate flavor, soft shell and creamy white flesh of summer squash is a perfect addition to any meal; it can be sautéed, baked and curried depends on your taste.  Even though harvest is plentiful in summer months, it’s available in year around in any super market. This is really simple dish to make and can be enjoyed with bowl of rice or piece of warm bread.

Ingredients:
3 tbsps olive oil
1 clove garlic cloves (finely chopped)
2 lbs Italian plum tomato
1 tsp salt
1 tsp sugar
12 tsp black pepper (finely ground)
3 tbsps tomato paste
12 Summer Squash (thinly sliced)
2 tbsps basil (chopped)
1 can of green pea (small)

Directions:
1. Heat the olive oil, add the garlic and cook 3 minutes. Add tomatoes and bring to a boil. Simmer slowly for 20-25 minutes, stirring occasionally.

2. Add salt, sugar, pepper and tomato paste and simmer again for 10 minutes. Add the squash and cook until just pierceable (about 15 minutes).

3. Stir in the chopped basil and cool.