Summer Squash Ratatouille | Just A Pinch Recipes
Slice onions and place in a large 6-8 quart dutch oven or stock pot. Mince the garlic and add to the pot with the olive oil. Saute over medium heat, just until the onions are...
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Cooking tools:
- Dutch oven
- Stockpot
- Chef's knife
- Cutting board
- Stove
- Measuring spoon
- Grater
- Spoon
- Fork
Ingredients
- 2 medium summer squash (10-14
- 2 medium zucchini squash (10-14
- 1 large onion, peeled and sliced thin (about 1/4
- 1 can(s) (28 oz.) diced tomatoes
- 1 can(s) (15 oz.) tomato sauce or tomato puree
- 1/2 cup(s) fresh basil, chopped (or 2 tbs dried basil)
- 1/2 cup(s) grated parmesan or romano cheese (plus some for sprinkling on top)
- 2 large cloves of fresh garlic, minced
- 2 tablespoon(s) olive oil
- - salt & pepper to taste
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