You know you’re in the dog days of summer when the patty-pan squash make their appearance at your local farmers’ market. I’ve been buying them for weeks now and every chance I get, I love to make this end-of-the-season stewed squash dish featuring all that I that I love about the season.
1 tablespoon olive oil
2 medium pattypan squash, cut into wedges
2 medium zucchini, sliced into fourths
2 medium heirloom tomatoes, diced (or a handful of bright red cherry tomatoes, halved)
1/4 medium yellow onion, diced
1/8-1/4 teaspoon dried red chili peppers
1/4 teaspoon dried basil (or 2 large leaves, fresh)
1/4 teaspoon dried oregano (or 2 sprigs, fresh)
salt and freshly ground pepper to taste
Heat olive oil in skillet and add squash, tomatoes, onion and dried herbs (if using fresh herbs, wait until the dish is nearly finished before adding). Saute for about a minute. Add 1/4 cup water and cover skillet. Reduce heat and cook slowly until squash is soft, about 10 minutes.