Tuesday, June 25, 2013

Sauteed Summer Squash

"Zephyr" summer squash
Here is another very basic recipe, perfect for these tender, sweet, early zucchini and summer squash, before late summer when we're all sick of zucchini bread and ratatouille and stuffing zucchini into our neighbors' mailboxes under cover of darkness...

serves 4 as a side dish

8-10 small zucchini and/or summer squash (1.5 - 2 lbs)
large pinch coarse salt
1 Tablespoon olive oil
freshly ground pepper
1/4 cup loosely packed basil leaves, coarsely chopped
Slice squash thinly into rounds or half-rounds, depending on size.  Place in a colander and toss with salt.  Place colander over a bowl and let the squash drain, stirring occasionally, for up to 30 minutes. 

Heat olive oil in a large skillet over medium heat.  When shiny, add squash and a few grinds of pepper.  Cook uncovered, stirring frequently to prevent sticking.  When squash is tender, remove from heat and sprinkle with basil.  Serve immediately.

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