I'm Gonna Be a Weiner

Above is my entry in a recipe contest. I've never done anything like this before, but spurred on by all those contest shows they have on Food TV "America's National Crabapple Jelly in Pastry Competition up next! Don't change that dial!" and how simple the rules SEEMED, I decided to take a recipe I make all the time, dress it up, get the particulars, and send it off.

What I realized is that those rules are NOT simple. They have all kinds of hidden details and ingredients you must use and formats the recipe must be in. I'm sure this narrows the pool down to a nice sizable amount that can be actually tested and eaten. Still, I figure this is good experience, plus now a family recipe is down on paper and can be shared with the world. THE WORLD I tell you! It's really good alongside grilled steak or chicken. My husband loves it and he's not the biggest squash fan. It's also good on top of pasta. I personally eat it cold leftover out of the fridge all the time.

Italian Skillet Squash, from my Mama

2 teaspoons olive oil
1 teaspoon butter
1 cup chopped onion
2 garlic cloves, minced
1 teaspoon dried oregano
1/4 teaspoon salt
1/8 teaspoon fresh ground black pepper
2 cups sliced yellow squash (about 2 small)
2 cups sliced zucchini (about 2 small)
1 14.5 oz can diced tomatoes, with basil and garlic flavor (or other Italian flavor)
2 tablespoons grated fresh Parmesan cheese
2 tablespoons chopped fresh basil (optional)

Heat oil and butter in a large nonstick skillet over medium-high heat. Add chopped oion and saute until slightly softened, about 5 minutes. Reduce heat to medium and add minced garlic and dried oregano. Saute for another minute. Add salt and pepper.

Add the squash and zucchini and continue to saute until the squash soften. Add the diced tomatoes and reduce heat to medium-low. Continue cooking until most of the liquid has been absorbed. Sprinkle with grated parmesan. Garnish with fresh chopped basil, if desired.

Yield: 6 cups (serving size about 3/4 cup)