Garden fresh dinner

There is nothing better than a meal fresh from the garden.

Mostly fresh picked a couple hours ago; bicolor Zephyr squash, chili, tomato, basil and thyme. Garlic harvested a few weeks back.

Look at that tomato!

Garlic and pepper into the pan to break down a bit.

Then chopped tomato and a bit of the basil.

Cooked down on medium high flame.

Once the tomatoes cook down, about five minutes, the zoodles and more basil are added to the pan. I added a tablespoon of water, covered the pan, and cooked for a couple minutes to get the squash going.

A few more minutes and ready to eat.

Plated and the rest of the basil on top.