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Summer Squash with
Chunky Fresh Tomato/Caper Sauce


The Mediterranean-style sauce needs no cooking and adds real pizzazz to all summer squash. Serve over rice or polenta or with crusty bread for a satisfying hot day meal.

1 tablespoon white wine vinegar
1 tablespoon freshly squeezed lemon juice
2 shallots, minced
4 tablespoons olive oil
2 tablespoons drained capers
1 1/2 pounds (4 cups) plum tomatoes, coarsely chopped, drained
1 cup cooked corn kernels (about 1 large ear)
1/2 cup chopped fresh basil
12 to 14 Kalamata or other Greek black olives, pitted and left in small chunks
salt and freshly ground pepper

4 small yellow zucchini or any summer squash, sliced 1/2 inch thick
4 small green zucchini squash, sliced 1/2 inch thick
additional salt and pepper

Sauce: In a bowl combine the vinegar, lemon juice, and shallots. Gradually add the oil, whisking until thoroughly blended. Add the capers, tomatoes, corn, basil, and olives, tossing gently to combine. Add salt and pepper to taste.

Steam squash until just tender, being careful not to overcook. Season with salt and pepper to taste. Arrange on a shallow platter or bowl. Spoon sauce over top. Serve hot or at room temperature.

Serves 6

Find more great garden-inspired recipes in Renee's Cookbooks:

Recipes from a Kitchen Garden
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