Greek-style Summer Squash

READY IN: 1hr 20mins
SERVES: 4-6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Prepare a large cast-iron skillet (with a tight fitting lid) with non-stick cooking spray.
  • Put skillet on very low-heat burner.
  • Add the oil and garlic; then add the squash.
  • Sprinkle the chopped tomatoes over the squash.
  • Cook, uncovered, for 10 minutes (do not stir).
  • Cover and cook 30 minutes (do not stir); make sure the heat is low enough to not cause burning.
  • Do not be alarmed if one side of the squash is browned, that is good and how it should be.
  • Uncover and stir carefully (squash should be very tender and you don't want to break it up).
  • Increase the heat, stir gently occasionally, until the liquid is evaporated and the squash is the consistency of a chunky puree.
  • Remove from heat.
  • Season with salt, pepper, and cayenne to taste; add in the dill and stir.
  • Serve immediately.
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