SQUASH AND ZUCCHINI WITH HOT PEPPERS AND HERBS

Squash and Zucchini With Hot Peppers and Herbs image

Provided by Pierre Franey

Time 20m

Yield 6 to 8 servings

Number Of Ingredients 11

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Ingredients

4 small yellow squash, about 2 pounds
6 small zucchini, about 2 pounds
8 ripe plum tomatoes, about 1 1/2 pounds
4 tablespoons olive oil
2 cups coarsely chopped onions
1 tablespoon finely chopped garlic
1 teaspoon finely chopped jalapeno peppers
4 sprigs fresh thyme, broken into 1/2-inch lengths, or 1 teaspoon dried
1 bay leaf
Salt and freshly ground pepper to taste
2 tablespoons chopped fresh basil

Steps:

Trim and cut the yellow squash and zucchini into 1/4-inch slices. Cut the tomatoes into 1-inch cubes.
Heat the oil in a large skillet and add the zucchini and yellow squash. Cook over high heat, stirring gently, until cooked but still firm, about 5 minutes. Add the onions, garlic and jalapeno peppers and toss to blend.
Add the thyme, bay leaf, tomatoes, salt and pepper. Stir to blend and cook, tossing and turning, about 5 minutes. Add the basil and stir. Remove the bay leaf and serve hot.

Nutrition Facts : @context http, Calories 149, UnsaturatedFat 6 grams, Carbohydrate 21 grams, Fat 7 grams, Fiber 5 grams, Protein 3 grams, SaturatedFat 1 gram, Sodium 845 milligrams, Sugar 6 grams