Summer Squash Saute
I have had only one zucchini and one yellow summer squash out of the garden so far this year. I think it’s going to be the only one; I should have taken a picture. It was a perfect little yellow squash. The following recipe does not have any amounts listed, so it’s up to you. I used my little yellow squash, a zucchini, half of an onion and one garlic clove. If my mother-in-law was making this she would have used a whole onion, my Mom maybe a quarter of an onion and my grandmother no onion at all. It’s something easy and you can throw it together in a hurry.
Summer Squash Sauté
Olive oil
Vidalia Onion- chopped (or other sweet onion)
Zucchini – chopped
Yellow squash – chopped
Garlic – minced
Pinch red pepper flakes (optional)
Salt of choice
Freshly ground black pepper
Basil – chiffanade
Heat a small amount of olive oil in a pan over medium-high heat. Add squash, onion, garlic, red pepper flakes, if using, salt and pepper; toss in pan. Continue to cook and stir occasionally to cook evenly. I personally don’t like my squash to get brown, if the pan gets to hot; turn it down. If it sticks and dries out add a splash of water. Cook until tender. Taste, adjust salt and pepper; top with basil or other herb of choice (maybe dill?) and serve.
