Fresh Tomato Sauce with Summer Squash Ribbons
An original recipe from The Artist's Inn
This is a simple dinner that I came up with one night last week – using the bounty of the summer garden..
1 small zucchini
Slice the zucchini and squash on a mandolin – or very thin lengthwise. Cook in chicken broth until they turn limp. Set aside.
In non-stick skillet, sauté veggies in olive oil, add ham, cheese and seasonings. Finish with cream. Pour over squash and zucchini. Garnish with one sprig of basil.