Cooking with Paprika: Summer Squash with Tomatoes and Paprika

<em>Serves 6<br />
<br />
Here’s a delicious way to keep up with abundant summer squash harvests.</p>
<p>• 2 pounds summer squash, cut into bite-sized pieces<br />
• 1 teaspoon salt, divided<br />
• 2 teaspoons vinegar<br />
• 2 tablespoons unsalted butter or vegetable oil<br />
• 1 clove garlic, peeled and crushed<br />
• 1 medium onion, chopped<br />
• 1 cup chopped tomatoes<br />
• 2 tablespoons flour<br />
• 2 teaspoons sweet, semisweet, or hot ­Hungarian paprika<br />
• 2 tablespoons finely chopped parsley</p>
<p>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.</p>
<p>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.</p>
<p>3. Cook, stirring occasionally, 5 to 10 minutes, or until the squash is crisp-tender.</p>
<p>4. Garnish with parsley. Serve hot or warm.</p>
<hr />
<em>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.</em>
<p>Click here for the main article, <a href=””>
<strong>Cooking with Paprika</strong>

Mother Earth Living
Mother Earth Living
The ultimate guide to living the good life!