{ Summer Squash Sauté }

• 6 cloves garlic, sliced
• 2 Tbsp extra virgin olive oil
• 1 tsp red-pepper flakes
• 3 lb assorted summer squash (zucchini, yellow crookneck, etc.), thinly sliced
• 1/2 tsp salt

Heat garlic, oil, and red-pepper flakes in large sauté an over medium heat 2 to 3 minutes or until garlic begins to turn golden. Add squash and salt. Toss to coat. Cover, reduce heat to medium-low, and cook 30 minutes, stirring occasionally, until squash begins to break apart. Uncover, increase heat to medium, and cook 10 to 12 minutes longer or until liquid is almost gone.

Serves 8

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{ Fontina Frittata }

• 6 lg eggs
• 3 c Summer Squash Sauté
• 1/2 c grated Fontina cheese
• 1 tsp olive oil

1. Preheat broiler. Position rack second from top.

2. Beat eggs in large bowl. Fold in squash and cheese.

3. Heat oil 2 to 3 minutes in medium nonstick, broiler-safe skillet over medium heat, turning pan to coat. Add egg mixture and cook 3 minutes to set bottom. Reduce heat to medium-low and cook 3 to 5 minutes, lifting edges occasionally and tilting pan so uncooked egg mixture flows to bottom.

4. Broil 3 to 4 minutes or until frittata is browned and set. Serve warm or at room temperature.

Serves 6

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{ Lemony Stuffed Sole }

• 1 lb sole or flounder fillets
• 1/4 tsp salt
• 1/8 tsp freshly ground black pepper
• 1 c Summer Squash Sauté
• 1 tsp extra virgin olive oil
• 1/4 c dry white wine, or 2 Tbsp freshly squeezed lemon juice mixed with 2 Tbsp vegetable broth
• 1 Tbsp butter
• 2 tsp freshly squeezed lemon juice
• 1/2 tsp freshly grated lemon zest
• 1 tsp finely chopped fresh parsley

1. Season both sides of fish with salt and pepper. Place 1 fillet on flat surface and spread 2 tablespoons of the squash evenly over top, leaving a 1/2" margin on both ends. Starting with one end, roll fillet into a cylinder and secure with wooden pick. Repeat with remaining sole and squash.

2. Heat oil in 12" nonstick skillet over medium heat and add sole, seam side up. Cook 2 minutes and add wine. Reduce heat to medium-low, cover, and cook 5 minutes longer, until fish is opaque.

3. Transfer sole to a plate and tent loosely with foil. Add butter, lemon juice, and lemon zest to skillet. Remove from heat, swirl until butter melts, and spoon over sole. Sprinkle with parsley. Remove pick before serving.

Serves 4

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