| Prep Time | 15 minutes |
| Cook Time | 25 minutes |
| Servings |
servings
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Ingredients
- 4-6 summer squash cubed
- 1 can diced tomatoes
- 1 tbsp oil
- 1/2 cup beaver dam pepper chopped
- 1/2 cup onion chopped
- 2 cloves garlic finely chopped
- scallions chopped, (optional)
- 1 lemon sliced
Ingredients
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Instructions
- In a large saucepan, sauté garlic, onions and peppers until fragrant, about 5 minutes.
- Add squash and tomatoes and bring to boil. Season with salt and pepper to taste.
- Reduce heat to low and cook until squash is tender, about 15-20 minutes.
- Garnish with scallions and serve with a squeeze of lemon.
