Submitted by Wendy Campbell
About the cook: 55 year old wife, and mother of two adult boys in rural western Pennsylvania.
About the dish: A fresh taste of summer. Low calorie, big flavor, satisfying. I just created it tonight instead of a caprese salad. (Because someone ate all the fresh mozzarella, ugh.)
National Origin: American
Estimated Time: Under 30 Minutes
1 yellow squash, sliced in rounds
1 zucchini squash, sliced
2 ripe tomatoes, or 1 beefsteak
2 tablespoons sliced fresh basil
4 tablespoons goat cheese crumbles
Slice squash in round 1/4″ thick slices.
Heat about 1.5 tablespoons olive oil in 12 inch skillet over medium heat.
Cook slices for about 5 min per side till browned. (Or to your liking)
While slices are cooking, chop tomatoes and slice basil.
Plate cooked squash and top with tomato and basil.
Sprinkle goat cheese over top and serve.