Summer Squash Sauté

comments (0) July 2nd, 2014

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cookinwithherbs susan belsinger, contributor
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This squash dish is fast and easy and quite delicious--you can vary it by adding an eggplant or green beans--or spice it up with a chile pepper. I like to serve it at room temp--so it is a good choice for a potluck. Click on other pix to enlarge and read captions.
Use any kind of squash you have on hand--I tend to pick my squash small since they are more tasty and tender.
Wash squash and onion, top and tail. Peel onions. If you use small onions and squash you can cut them into wedges, which is a nice change from rounds.
Cut the small onions into eighths.
Depending on the size of the squash, cut them into quarters or eighths--large bite-sized wedges.
Sometimes, I add a small eggplant--this is optional--they go good together.
Saute the onion, squash and eggplant with a bay leaf. While these are cooking, prepare the tomato and garlic.
Slice the tomato and sliver the garlic.
Stir all of the ingredients together and saute briefly, covered; dont let the vegetables overcook. Baby squash can cook in less than 5 minutes.
Cut the basil into chiffonade and add it to the vegetables. Turn off the heat and cover the pan for just 1 minute. Toss the basil and season with salt and pepper. Serve, or let cool to room temp with the lid slightly ajar.
Add kalamata olives for a garnish if desired.
Heres a plate with squash times two--summer squash saute and fried squash blossoms--yum!
This squash dish is fast and easy and quite delicious--you can vary it by adding an eggplant or green beans--or spice it up with a chile pepper. I like to serve it at room temp--so it is a good choice for a potluck. Click on other pix to enlarge and read captions.Click To Enlarge

This squash dish is fast and easy and quite delicious--you can vary it by adding an eggplant or green beans--or spice it up with a chile pepper. I like to serve it at room temp--so it is a good choice for a potluck. Click on other pix to enlarge and read captions.

Photo: Susan Belsinger

Ingredients:
Serves 6

2 to 3 tablespoons extra-virgin olive oil
3 small onions, cut lengthwise into eight wedges or 1 medium-to-large onion, halved lengthwise and sliced into 1/2-inch slices
About 1 1/2 to 2 pounds summer squash, if small cut into wedges, or sliced into 1/2-inch thick half moons
1 fresh bay leaf
4 to 5 cloves garlic, slivered
1 tomato, cored, quartered lengthwise and cut into 1/2-inch slices
1 small eggplant, cut into wedges, optional
Salt and freshly ground black pepper
Large handful of basil leaves, cut into chiffonade (ribbons)
Kalamata olives for garnish, optional

This is a quick and easy way to prepare squash and it is very tasty. Use yellow or green squash, crookneck, zucchini, patty pan, lemon, or what have you. Sometimes, I go for straight squash, other times I add an eggplant or a handful of green beans-you can mess around with this. I often prefer summer vegetables served European-style at room temperature. I like to prepare this dish early in the day and then let it come to room temp, with the lid ajar, in a cool place and serve it at room temperature for supper. It is a good do-ahead to take to a potluck.

Heat a heavy skillet or tagine over medium heat for a minute and then add the olive oil. Add the onion and stir for a minute or two. Add the squash and bay leaf and sauté the vegetables over medium heat, covered, for about 4 minutes (if using eggplant stir it into the squash after a minute or two), until they are crisp-tender; baby squash may need less cooking time.

Stir in the garlic and tomato and season with salt and pepper. Lower the heat, cover and cook 2 to 3 minutes longer. Turn off heat, toss in the basil and cover for 1 minute. Add olives if desired, taste for seasoning. Serve hot or leave lid slightly ajar and let cool to room temperature.


posted in: squash, summer squash saute