One of the loveliest aspects of the summer produce bounty is the near perfection of vegetables, making it possible to turn them into wonderful side dishes with little fuss.
Here is a brightly colored, simply prepared summer squash recipe that can be made in a matter of minutes, so there is no prolonged sweating over a hot stove. It tastes delicious hot, warm or at room temperature, so you can make it ahead of time without sacrificing any of its quality.
Golden summer squash
This can be expanded into more of a light vegetarian main dish if served over brown rice or barley .
11/2 to 2 tablespoons extra-virgin olive oil
2 medium onions, thinly sliced
1/8 teaspoon salt (possibly more)
11/2 pounds summer squash, peeling optional, cut into ½-inch-thick slices or cubes (see note)
1 teaspoon minced or crushed garlic
Freshly ground black pepper
Toppings:
Minced fresh thyme
A handful of lightly toasted pine nuts
3 to 4 ounces crumbed feta or goat cheese
Place a large skillet over medium heat. After about a minute, add 1 tablespoon of the olive oil and swirl to coat the pan.
Add the onion and salt. Cook, stirring often, for about 10 minutes, or until the onion becomes very tender and lightly golden. Transfer to a bowl and set aside.
Return the pan to the heat and slick the pan with just a teaspoon or two more of olive oil. Add the squash in a single layer, and cook without stirring until very golden on the bottom, 1 to 2 minutes.
Toss or stir to flip the squash and continue cooking, undisturbed, for 1 to 2 minutes longer, or until deeply golden brown on the other side.
Toss in the garlic, and return the onions to the pan. Mix well, and season to taste with additional salt, if needed, and with a good amount of freshly ground black pepper. Serve hot, warm or at room temperature, garnished with a light sprinkling of thyme, pine nuts and/or cheese, if desired. Makes 4 servings.
Note: You can make this with any of the thin-skinned, quick-cooking squash varieties — yellow patty pan, zucchini, crookneck, etc.
TRIBUNE MEDIA SERVICES
Please read our comment policy before commenting.