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Summer Squash – a Buttery Feast, Without the Butter

by on July 10, 2012

This is summer.  We always have a garden.   It’s mostly Dwinal’s thing, he tills it, he plants it, he walks through it with the grandkids to pick fresh veggies with those who would much rather eat raw vegetables than cooked.  That in itself is a bonus.

There will be other garden posts over the next couple of weeks, and if you don’t have a garden, head to your nearest farm stand.  Barden is closest to us and we’re usually regulars once they have corn, and we ate it twice this weekend.  So sweet.  But I digress.

Summer squash.  The vines are so beautiful this time of year.  Squash © Sharon Wilbur 2012

We’ve been gardening for years.  We always found that if you read those books that listed the pests of certain vegetables, you would definitely find one in your garden.  The pest that wrecks this mid-way through the season is the Squash Borer.  It looks like a wasp, but lays eggs at the base of the plant, and the larvae kills the plant.  I won’t show you the picture, because if I did, you’d get it.

My favorite thing about these beauties, is walking down the row and seeing them growing, either green (Zucchini) or the yellow (Summer).   We have both, and I like to cook them together – half green, half yellow. 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

This is such a simple dish it’s hard to accept the praise afterwards.

Recipe:

2 Zucchini Squash about 7 inches long

2 Summer Squash about 6-7  inches long (depends on the type). Don’t let them get too big, because if the seeds are too large, it doesn’t work well and bigger is NOT better with summer squash.

1 clove of garlic, minced

Olive Oil

1 tsp. dried basil

1/2 tsp sea salt

1/2 tsp freshly ground black pepper

1 tsp. dried or 1 tbs. fresh parsley.

1/4 Cup of either freshly grated Parmesan or Romano cheese

Slice squash in about 1/4 to 1/2 inch slices.  Heat olive oil in saute pan on medium heat and add squash slices.  Add minced garlic, basil, parsley, salt and pepper.  Allow squash to soften and brown slightly.  When tender, add cheese, toss lightly, and serve.

This is yummy buttery goodness without any buttery guilt.  If you don’t have a garden, head to your nearest farm stand and pick up some summer squash.  If you neighbor tries to give it to you, snap it up.   It’s a summer treat you’ll not forget.

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From → Youth Sports

2 Comments
  1. Jess permalink

    I make this ALL of the time! Works on the grill well on a grill pan or tin foil…browns while you cook your steak!

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