Established in 2006 as a Community of Reality

Welcome to the Neno's Place!

Neno's Place Established in 2006 as a Community of Reality

Iraq Dinar/News is a popular topic among many topics this board offers.

See the footer of the board for our Facebook and My business pages.

Be sure and join our Dinar Only Newsletter Email list. It is located on the right. Your User Account Email when joining the board is for with in Neno's Place use of board information which you can control in your profile settings.


For "Advertising" with in my board to our Membership and Visitors see our "Sponsor Ad Info" in the Navbar. Neno's Place receives a low of 50,000 views a week to over 100,000 plus many times thru out the year.

I can be reached by phone or text 7am-7pm cst 972-768-9772 or, once joining the board I can be reached by a (PM) Private Message.
Established in 2006 as a Community of Reality

Longest Dinar holding Community. Reach Admin by Private Message. Copyright © 2006-2017

Ad Space M-1

Board Rules

October 2016


Calendar Calendar

Ad Space M-2

Revv Worldwide

IQD/Oil/Commodities Charts


Ad Space M-3

Top posting users this month

Ad Space M-4

Summer Squash Sauté with Basil & Tomatoes



Posts : 16500
Thanked : 805
Join date : 2013-01-12

Summer Squash Sauté with Basil & Tomatoes

Post by Lobo on Sun 24 Jan 2016, 10:47 pm

Summer Squash Sauté with Basil & Tomatoes

Read Reviews

Write a Review
Prep Time: 10 minutes
Cook Time: 10 minutes
Servings: 6
Summer squashes contain a lot of moisture in the center, near their seeds. To reduce the amount of moisture released while quickly sautéing the squashes, cut them in half lengthwise and run the tip of a small spoon down the center of each half to quickly and easily remove the seeds. Then slice as directed in the recipe.

  • Printer Friendly Version

  • 211


  • 2 Tbs. olive oil
  • 3 zucchini, cut into half-moons
  • 3 yellow summer squashes, cut into half-moons
  • 3 large plum tomatoes, seeded and diced
  • Kosher salt and freshly ground pepper, to taste
  • 1/2 cup grated Parmigiano-Reggiano cheese
  • 3 Tbs. thinly sliced fresh basil
  • Watercress leaves for garnish

Wine Pairing

This pairs well with juicy, medium full-bodied red wines like the Mollard & Fillon Terrasses du Larzac, Coteaux du Languedoc from our Wine Club.


In a sauté/simmer pan over medium-high heat, warm the olive oil. Add the zucchini and squashes and cook, stirring occasionally, until browned and just tender, 5 to 6 minutes. Add the tomatoes and cook, stirring occasionally, for about 1 minute. Season with salt and pepper.

Remove the pan from the heat and stir in the cheese and basil. Transfer the vegetables to a serving bowl and garnish with watercress leaves. Serve immediately. Serves 6.

Williams-Sonoma Kitchen.

Related Tips

  • All About Yellow Squash >
  • All About Zucchini

    Current date/time is Sat 22 Oct 2016, 2:05 am