Monday, July 7, 2014

Summer Squash Sauté

 Ok, so, I was in the mood to make something summery and seasonal and light and quick and easy and fresh. Naturally, the first thing I did was go to the produce market to see what looked good. The zucchini and yellow squash looked SO vibrant and fresh, I decided that this was clearly the way to go. I did a few Google searches, added a few other key ingredients, and landed on this recipe. Now, I have to say, when I told Claire I was gonna make summer squash with sun dried tomatoes, she said that she wasn't really a fan of zucchini. But when she tasted it in this recipe, she loved it! I told her "Basically, you can cook anything in olive oil with garlic, basil, and sun dried tomatoes, and it's gonna be amazing!" I'm sticking by it. My point is even if you're not a fan of summer squash, you should definitely try this recipe. Have I ever lied to you before??? Just ask Claire! It's REALLY delicious!

3 or 4 small zucchini 
3 or 4 small yellow squash
1/2 tsp. Kosher salt; more to taste  
3 Tbs. extra-virgin olive oil 
2 or 3 cloves garlic, smashed and peeled  
1 whole jar oil-packed sun-dried tomatoes, drained and sliced
6-10 fresh basil leaves, sliced into thin ribbons
Freshly ground black pepper

  Wash the zucchini well to remove any grit and dry them with paper towels. Trim off the ends and quarter the zucchini and squash lengthwise. Slice off the top 1/4 to 1/2 inch of the soft seed core by running a sharp knife down the length of each quarter; it’s all right if some of the seeds remain. Arrange the zucchini and squash, cut side up, on a baking sheet lined with paper towels. Sprinkle with the salt and set aside for 10 minutes. Blot the quarters dry with the paper towels. Cut each quarter on the diagonal into 3/4-inch-thick diamonds.
Heat a large skillet over medium-high heat for 1 minute. Pour in 2 Tbs. of the oil. When the oil is hot, add the zucchini and squash, and sauté, stirring occasionally, until it browns and softens enough that you can cut through it with the side of a fork, about 5 min. Add the garlic and sun-dried tomatoes. Saute for a minute or two longer. Remove from heat. Add basil and season generously with salt and pepper.

If you don't mind the seeds in the center of the squash and the zucchini, you can just go ahead and slice them up instead of removing the centers.

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