Monday, September 27, 2010

Zucchini & Yellow Squash

This is about the time of year when you run out of ideas of what to do with the bumper crop of squash you have raked in. There's the ever faithful Zucchini Bread recipe (I'm a huge fan) and I've even heard of Chocolate Zucchini Muffins. But at our house, we like yellow squash too and the two seem to go hand in hand.

This is a fast and easy way to make a healthy side dish that is full of flavor. Do you have one of these? It's called a mandolin. It makes quick work of items that need sliced thinly. If you don't have one, a sharp knife will do the job.

I use the mandolin to slice the zucchini right into my sauté pan. Discard the bottom and use the stem to hold on to while you are slicing.

Do the same with the yellow squash. However, you will notice that this one started to get a little big because there are seeds developing. It really is true that you want to pick the smaller squashes than larger. It still tastes good, but they just don't look as nice when they cook up.

Depending on how well you like garlic, put in as much as you like. But it is best to use fresh when doing a dish like this. Just give it a good whack to get the shell off and then either mince or press it right into the pan with the squash.

Depending on how much heat you want, add some red pepper flake. Even if you think you don't want it spicy, just add some to give it a little life. And then drizzle with olive oil.

Now this is the point where you put the lid on and let it steam on medium high. But if you're me, your biggest sauté pan did not come with a lid. So I cover it with foil and let it vent out the back. Take the lid/foil off every once in awhile to stir things up. I'm a fan of tongs. They are great for grabbing and flipping things. Think of them like extended hands that won't get burned. A very useful tool.

Once the squash gets transparent, they are pretty much done. You can serve this with fresh sliced tomato and a little freshly shredded Parmesan cheese. This is best piping hot, so make sure it is the last thing you finish before you plate your dinner.

It really is low maintenance and a fast way to use up your surplus garden stock. Enjoy!

No comments:

Post a Comment