Greek-style Summer Squash

Ingredients

• 1 tablespoon olive oil
• 1 tablespoon chopped garlic
• 6 summer squash, sliced 3/8 inch thick (6-inches in length for each)
• 1 roma tomato, chopped
• salt and pepper
• cayenne (to taste)
• 1 teaspoon dried dill weed

Directions

1. 1

   Prepare a large cast-iron skillet (with a tight fitting lid) with non-stick cooking spray.

2. 2

   Put skillet on very low-heat burner.

3. 3

   Add the oil and garlic; then add the squash.

4. 4

   Sprinkle the chopped tomatoes over the squash.

5. 5

   Cook, uncovered, for 10 minutes (do not stir).

6. 6

   Cover and cook 30 minutes (do not stir); make sure the heat is low enough to not cause burning.

7. 7

   Do not be alarmed if one side of the squash is browned, that is good and how it should be.

8. 8

   Uncover and stir carefully (squash should be very tender and you don't want to break it up).

9. 9

   Increase the heat, stir gently occasionally, until the liquid is evaporated and the squash is the consistency of a chunky puree.

10. 10

    Remove from heat.

11. 11

    Season with salt, pepper, and cayenne to taste; add in the dill and stir.

12. 12

    Serve immediately.