Here is a video and recipe (below) featuring the use of squash among other vegetables to make a summer classic. Ratatouille.
Created By: Chef Keith Snow
Active Time: 25 minutes
Total Time: 50 minutes
5 tbs extra virgin olive oil
4 cups diced zucchini
3 cups diced yellow squash
3/4 cup diced tomatoes and their juice
1/2 cup minced white onion
3 cloves minced garlic
1 tsp herbes de provence (if you do not have..use some dried oregano)
3 tbs good quality grated parmesan cheese
2 tbs fresh chopped basil
2 slices toast, a whole wheat or seeded bread works well for this
1/2 cup chopped roasted red peppers or bell peppers that have not been roasted
season with salt & black pepper to taste
1-In a large heavy bottomed pot add olive oil, onions, garlic and roasted peppers, saute for 10 minutes.
2-Add zucchini and squash, continue cooking stirring often for 20 minutes, add tomatoes, cook another 10 minutes.
3- Add herbes de provence and the cheese. Stir well and serve on toasted bread.
4- Add more cheese if you please…optional. Garnish with fresh basil and serve.