If you’re a home gardener, and you have planted more than one zucchini plant, you may find (as we did) that we have a small explosion of squashes. And though we like to grow these, they are not our favorite vegetables! So what does one do with lots of zucchini? Most people probably start baking some zucchini bread, and this is the only way my kids will eat it, but it has been so hot here that I’m reluctant to turn on the oven. Plus, how much zucchini can you really turn into bread?
The problem with zucchini (and other summer squashes) is that it doesn’t have much flavor, and it is mushy and unappetizing if overcooked. But I have found that if I sauté it with just the right amount of butter using just the right amount of heat, it is delicious. This is a perfect dish for a summer meal, and equally great for breakfast, lunch or dinner. And the beauty of this recipe is that it can be used with any summer squash (yellow crookneck, pattypan, grey, etc.).
Simple Summer Squash Sauté
- 1 Tbsp. butter (preferably organic and/or grassfed)
- 1-2 medium summer squashes (about 1.5-2 cups), chopped into 1/2-inch chunks
- 3-4 cloves of garlic, chopped
- sea salt and pepper, to taste
- Melt the butter in a medium nonstick skillet over medium to medium-high heat.
- When the butter is foamy-looking, add some black pepper and let it cook for about a minute. Add the chopped squash and some sea salt, stir to coat with the butter and pepper, and then arrange the squash pieces so that they are in a single layer with the largest side flat on the pan.
- Cook for 3-4 minutes or until one side of the squash is browned. Add the chopped garlic, stir, then flip the pieces to brown them on the other side.
- Cook another 3-4 minutes or until the squash is as done as you like it.
- The finished squash should be browned on at least two sides (or slightly charred, which is the way we like it!) and slightly crispy. I remove it from the heat once it is browned so that it doesn’t get too mushy. Enjoy!