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Summer Squash with Pine Nuts and Romano Cheese
Makes 6 to 8 servings.

Cooking Time: LOW 4 to 5 hours

Ingredients

2- Tablespoons extra virgin olive oil
1 - garlic clove, minced
1/2 - cup yellow onion, chopped
1 - medium red bell pepper, seeded and chopped
3 - medium zucchini, cut in 1/2-inch slices
3 - medium summer squash, cut in 1/2-inches slices
1 - teaspoon salt, divided
1/2 - cup pine nuts, chopped
1/3 - cup Romano cheese, freshly grated
1 - teaspoon dried Italian seasoning
1/4 - teaspoon black pepper
1 - Tablespoon unsalted butter, cut into small cubes

Directions

  • To your sauté pan at medium heat, add olive oil.
  • Add garlic, onion, and bell pepper.
  • Stir the vegetables occasionally and sauté until onions are translucent and soft, about 10 minutes.
  • Place into slow cooker.
  • Next, add your zucchini and summer squash.
  • You want to toss lightly.
  • In a small bowl, add pine nuts, cheese, Italian seasoning, salt and pepper.
  • You will fold half the cheese - nut mixture into the squash.
  • Sprinkle the remaining cheese-nut mixture over the top.
  • Top the cheese mixture with butter.
  • Cover and cook on LOW for 4 to 5 hours.

 
 
 
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