Mother Earth Living

Cooking with Paprika: Summer Squash with Tomatoes and Paprika

By Judy Monroe
August/September 1995
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Serves 6

Here’s a delicious way to keep up with abundant summer squash harvests.

• 2 pounds summer squash, cut into bite-sized pieces
• 1 teaspoon salt, divided
• 2 teaspoons vinegar
• 2 tablespoons unsalted butter or vegetable oil
• 1 clove garlic, peeled and crushed
• 1 medium onion, chopped
• 1 cup chopped tomatoes
• 2 tablespoons flour
• 2 teaspoons sweet, semisweet, or hot ­Hungarian paprika
• 2 tablespoons finely chopped parsley

1. In a large bowl, toss the squash with 1/2 teaspoon salt and the vinegar. Let stand at least 15 minutes, then drain excess moisture.

2. In a large skillet, melt the butter or oil over medium heat. Add the garlic and onion. Sauté 5 minutes, or until the onion is transparent. Add the squash and tomatoes. Sprinkle with the flour, paprika, and remaining 1/2 teaspoon salt.

3. Cook, stirring occasionally, 5 to 10 minutes, or until the squash is crisp-tender.

4. Garnish with parsley. Serve hot or warm.


Judy Monroe is a St. Paul, Minnesota-based freelance writer on a variety of health- and food-­related topics. She has written fourteen books for children, teens, and adults, including three cookbooks.

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