Summer Squash – Two Ways
I love a good vegetable hash comprised of everything but the kitchen sink, but I got a lot of summer squash in my vegetable delivery this week, so I’m keeping it simple this time with a simple summer squash saute and plan to also grill some.
I tend to just throw things together in the kitchen, but I know a recipe can be helpful to get you started. Use this as a guideline to get you started and then try other variations!
Simple Squash Saute Recipe
- 3 medium sized summer squash (zucchini, crook neck, etc)
- ½ small onion
- 4 cloves freshly peeled garlic
- pinch of red pepper flakes
- salt and black pepper to taste
- 1-2 tablespoons olive oil (or omit if using water saute technique)
Cut squash to bite sizes, onion slightly smaller, chop garlic. Heat heavy bottom skillet over medium heat for 2 minutes, then 1 tbsp olive oil and onions – stir periodically to prevent sticking. If onions start to stick, add 1-2 tablespoons water or vegetable broth and stir to loosen. Cook until onions achieve desired level of browning (anything from translucent to carmelized is fine per your taste). Add squash, garlic, salt, peppers and remaining olive oil. Cook until fragrant and golden, then add squash, cook until just tender.
Grilled summer squash
Another of my favorite methods of eating summer squash is grilled. You can include this in your outdoor grill, use an indoor grill pan or even use an electric grill (George Foreman type).
Cut the ends off your squash. If using crookneck, you may have to cut off the crooked neck and use that for another recipe. Then cut squashed lengthwise into small slabs.
Brush with a little olive oil. Sprinkle with salt and pepper to taste.
Grill each side until lightly marked with grill marks.