Grandma's Summer Squash (courtesy of Aunt Diane)

Grandma and Uncle Rich

This has been one of my favorite summer recipes; I’ve been using it for years and thought I had a written recipe, but apparently it was so easy I simply kept making it.  Diane

This requires a large frying pan. 

Ingredients:

Summer Squash (zucchini or yellow):  8-10 small (approx.. 8” long) or large that equals about 4 cups.

1-2 really large onions, depending on how much you love onions.

Croutons or 2 slices of bread and butter for sautéing – I do the second unless in a real hurry.

Shredded mozzarella cheese – maybe a handful – depends on how much you like mozzarella

Salt and coarse ground pepper (or regular if you don’t have coarse ground pepper).

Prepare 8-10 small zucchini or yellow squash or a mix of the two:

Rinse and pat dry and cut in ½” slices.  If using larger squash use about 4 cups.  Basically you can adjust the proportions for any amount – lots of onion for lots of squashJ

Prepare:

Using medium heat:

Slice a large yellow or white onion and slowly sauté in 2 Tablespoons of oil until soft.  Stir often.

Add the squash and continue to sauté until soft.  Continue stirring often.  Cook until most of the liquid from the squash has evaporated.

Make your own croutons while the squash is cooking (yummy because of the butter) or use storebought croutons.  To make your own – cut 2 slices of bread into cubes of 1” or smaller.  Melt ¼ stick of butter in a separate frying pan over low heat, add the bread, stir it so the butter coats most of the sides.  Toast slowly in the pan until brown. Add more butter if needed – it adds to the flavor of the dish.

Add salt and coarse ground pepper to taste – remember the cheese and the croutons will add salt.

To serve:  Put in a large bowl, top with the shredded mozzarella and croutons.