2 medium-sized summer squash (zucchini or yellow squash), sliced
2 medium-sized potatoes, diced
1 small onion, finely chopped
2-3 cloves of garlic, minced
1 tablespoon olive oil
1 teaspoon dried thyme (or fresh thyme leaves if available)
1/2 teaspoon dried oregano
Salt and pepper to taste
Grated Parmesan cheese (optional, for garnish)
Fresh parsley, chopped (optional, for garnish)

Heat the olive oil in a large skillet over medium heat.
Add the chopped onion and sauté for 2-3 minutes until softened and translucent.
Stir in the minced garlic and cook for an additional 30 seconds until fragrant.
Add the diced potatoes to the skillet and cook for about 8-10 minutes, stirring
occasionally until they start to soften.

Now, add the sliced summer squash to the skillet and continue cooking for another 5-7
minutes, or until the squash and potatoes are tender and lightly browned.
Season the mixture with dried thyme, oregano, salt, and pepper. Adjust the seasoning
according to your taste preferences.
Remove the skillet from heat and, if desired, sprinkle some grated Parmesan cheese
over the top for added flavor.
Garnish with fresh chopped parsley for a burst of color and freshness.
This delicious vegetarian summer squash and potatoes skillet can be served as a main
dish or as a side dish with grilled tofu or a simple green salad. Enjoy the fresh and
flavorful taste of summer vegetables in this easy-to-make recipe!

To make this dish even more favorable & healthy, choose ingredients from our

local, hand-chosen vegetables; fresh always tastes best!