Calabasas's

 

Ingredients

4 standard size Zucchini Squash
4 standard size yellow Crook Neck Squash
4 Standard size Summer Squash
4 Standard size tomatoes
1 onion
2 Cloves Garlic
1 stick butter
1 green bell pepper
1 cup kernelled yellow sweet corn
1/8-1/4 cup grated Parmesan Cheese
Salt and pepper to taste

  • Wash squash and cut into 1/4 inch slices 

  • Cut tomatoes into 8 wedge shape slices

  • Chop the onion, bell pepper, garlic, salt and pepper and sauté in a large Dutch oven ( 1 gallon pot) until the onion's sweat out the moisture.  About 3-5 minutes

  • Add all the squash, then the tomatoes, then the corn and about 1/2 cup of water and place a lid onto the pot. Reduce the heat to med low.

  • Simmer about 20-30 minutes or until vegetables become tender.

  • When tender, remove lid and add Parmesan cheese

    •

    Do’s & Don’ts
    Or otherwise known as;   " My personal experiences "

    Don't add to much water.  As the squash cook, they will release a lot of moisture.  Don't stir or peak for at least 20 minutes.  It will just slow the cooking time down.

    You can try to make a smaller portion but it will not come out very good.  It needs to be made in a big pot.

    If you only have one type of squash make sure it is the zuchini!!!!

    Serving Suggestions: 

    Will serve 8-10 servings.  It all depends on how much you put on the plate.  

    This recipe is also one I copied from my Grandmother on my Mom's side "Nana"

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