With apologies to MugCanDoIt, if you've got tomatoes and squash in your garden, I found this great recipe on Allrecipes.com that even my squash-hating DH enjoyed.
Summerly Squash (6 servings)
2 tablespoons vegetable oil [I used 1 Tbl of olive oil]
1 small onion, sliced
2 medium tomatoes, coarsely chopped
1 teaspoon salt
1/4 teaspoon pepper
2 small zucchini, cut into 1/2 inch slices [I just used yellow]
2 small yellow summer squash, cut into 1/2-inch slices
1 bay leaf
1/2 teaspoon dried basil [I used fresh since I have lots of that, too]
DIRECTIONS
Heat the oil in a large skillet over medium heat. Cook and stir the onion about 5 minutes, until tender. Mix in the tomatoes, and season with salt and pepper. Continue to cook and stir about 5 minutes. Mix in the zucchini, yellow squash, bay leaf, and basil. Cover, reduce heat to low, and simmer 20 minutes, stirring occasionally. Remove bay leaf before serving.
As written, it's 67 calories (4.8 fat, 5.9 carb, 1.9 fiber, 1.4 protein). By using 1 Tbl. of oil, I got it down to 45 calories, using calorie-count.com. If you haven't used that to figure out nutritional information for recipes, I highly recommend it. I used cherry tomatoes since my tomatoes are still recovering from blossom end rot. We changed the watering schedule, and now we're slowly getting good tomatoes. Yay!
If anyone else has some good recipes for using up those great garden veggies we're enjoying now (I have lots of green beans, too!), please share!