Things have been growing in the garden. Today (Monday) the harvest was yellow squash, zuchini, and cherry tomatoes. I put them in a fry pan with a little olive oil, a sliced onion, and some salt and pepper.
Let them cook, turning often, until cooked through and caramalized a bit.
I was feeling too lazy to cook a main dish, so I served with frozen Michael Angelo's Eggplant Parmesan from the freezer. If you like Eggplant Parmesan, I highly recommend this brand that is found in the freezer section.
I love that brand of eggplant parm casserole, haven't had it in awhile. And there's nothing better than a pan of fresh squash - that looks so good!
ReplyDeleteThe eggplant parm was hard to find during the pandemic. Now we can only find the individual servings locally, but it's fine for us. Quick and easy (we use the conventional oven rather than microwave).
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