hayote squash (rhymes with coyote) is the main ingredient in this dish. It is a tropical form of summer squash that is often used in the South and Southwest. Choose firm, dark-green chayotes, since they will have the best flavor.

Ingredients:

• 1 tablespoon Napa Valley organic olive oil
  
• 1/2 medium onion, thinly sliced
  
• 1 ripe tomato, diced
  
• 2 chayote squash, cut into eighths, seeded, thinly sliced crosswise
  
• 2-3 garlic cloves, minced
  
• 1 zucchini, thinly sliced into coins
  
• 2 golden scalloped summer squash, halved lengthwise and crosswise, thinly sliced
  
• 1/8 teaspoon salt
  
• 1/8 teaspoon pepper
  

Instructions:


1. Heat oil in a large nonstick skillet over medium-high heat. Add onion, tomato, and chayote squash and cook until onion starts to become clear, about 4 minutes.
   

2. Add garlic and cook about 30 seconds. Stir in zucchini and golden squash, and cook, stirring, about 4-6 minutes, until everything is tender. Remove from heat, season with salt and pepper, and serve.