Squashed

The Squash explosion is just around the corner. You know – when your friends (and enemies) leave bags of zucchini on your front doorstep and bolt? Kind of like a culinary version of ding-dong-ditch.

Now, don’t get me wrong, I love the gorgeous green zucchini and long slender yellow summer squash, but, truth be told, I’ve never been a huge fan of zucchini “stuff” – sweet bread, boats stuffed with meat, breaded and baked etc… And…. I don’t think I’m alone in my belief that zucchini “fries” are no match for the real thing.

Having said that, I do enjoy the gentle flavor of new, tiny squash and the best way to celebrate them is not to over think it. This week’s Sautéed Summer Squash is an easy and quick way to celebrate these colorful beauties.

Lovely along side all your grilled favorites, the leftovers are fantastic in salads, omelettes and quinoa bowls. I recommend that you double the batch and enjoy them all week long.

Sautéed Summer Squash

This easy, quick sauté celebrates the beauty and fresh flavor of farm fresh zucchini and yellow squash. Ready for dinner in a few minutes, the leftovers are also wonderful in salads, quinoa bowls and omelettes.

Servings people

Prep Time 10

Cook Time 10

Total Time 20

Ingredients

8 small summer squash zucchini and/or yellow squash
1 tablespoons extra virgin olive oil
2 sprigs fresh thume or 1/2 teaspoon dried thyme
1/4 teaspoon kosher salt
1/4 teaspoon ground black pepper

Instructions

Wash those beautiful squash. I love to pick up a couple of baskets at the farmer's market and double the batch
Cut the squash into chunks. I like to use a roll and cut method. Cut a hunk off, roll the squash and cut again - you'll end up with irregular chunks that sauté beautifully and don't get mushy
Set the squash chunks aside
Grab the sprigs of thyme. I love both regular and lemon thyme and use them interchangeably.
Strip the leaves off of the sprigs. If the leaves are large, you can give them a chop. I usually leave them whole
Heat the olive oil in a large sauté pan until hot
Add the squash chunks along with the salt and pepper
Sauté until the squash is toasty, but still has a nice bite - between 7 and 10 minutes
Serve sprinkled with the thyme and enjoy!
I love this squash as a part of a light, summer meal. I've served with a grilled pork tenderloin and some roasted beets. Super satisfying!