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
1 small yellow squash
½ cup chicken broth
Olive oil
1 medium onion, chopped
1 red pepper, chopped
2 medium tomatoes, trimmed and seeded and chopped
1 cup ham, chopped
½ cup shaved parmesan
½ cup heavy cream
salt and pepper to taste
8 leaves of pesto basil

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.

Serves 2.


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