Easy // 15 mins // 1 Pint or More
Summer squashes simmered in your favorite salsas yield a satisfying side dish. But that’s just the start. They make a great base for a wide variety of main dishes for lunch, brunch & dinner. Try it w/ our Huevos Rancheros & our upcoming Shakshuka recipe
- 1 Jar Favorite Salsa, typically 12 oz
- 2-3 Cups Favorite Summer Squash, sliced or diced
- 6 Ounces Water, to rinse out jar
Combine all ingredients in a skillet. Cook over med high heat & cook for 8 to 10 mins. These are delish hot from the pan, cold from the fridge & added as flavor for all sorts of dishes. We used them in this week’s Harvest Santa Fe Yam & Bean Bowl inspired by Harvest Hero Laura Jauregui’s yam tacos. I used green tomatillo salsa w/ zucchini & red salsa w/ yellow squash for a tantalizing color contrast.
This recipe is so easy, fire up two skillets at once & make two batches. They are super good w/ scramble or fried eggs in the am for breakfast. This recipe actually works better w/ jarred salsa, so keep a few jars in the pantry ready for when the squash arrives.