With squash and zuchini being so plentiful during the summer, I’m always looking for ways to use them. The variety of zucchini I used in the recipe is called Golden Dawn. It has a bright gold color with green at the tips. It’s easier to find during the summer but it’s still not as plentiful as yellow goose neck or green zucchini. If you can’t find Golden Dawn any summer squash will do. Squash to me is best cooked to a tender crisp so don’t overcook or it will become mushy.
2 yellow zucchini, sliced into half moons
2 plum tomatoes, diced
1 tablespoon fresh basil
1 packet dry italian dressing seasoning mix
1. Heat skillet to medium.
2. Add zucchini and tomatoes and saute for 5 minutes.
3. Add half packet of seasoning mix.
4. Stir for another 2 or 3 minutes. Cook until zucchini is tender crisp.
5. Stir in basil and remove from heat.