Last week I got my first zucchini and squash of the summer from the co-op. I found a super simple recipe in my Heaven's Banquet cookbook for sauteed zucchini. The following is my adaptation for 2 servings:
1 med zucchini / 1 med summer squash
1 garlic clove, minced
1 tsp salt
1 tbs safflower oil
1 chopped scallion
1 tbs minced herbs from garden (basil, parsley, chives)
Peel and grate the zucchini/squash. I also scooped out some of the squash seeds because I'm weird about seeds in my food :)
Add salt and let sit for 10 minutes.
Place handfuls of mixture in strong paper towel or cheesecloth and squeeze out water.
Stir in garlic
Heat safflower oil in pan on med heat. Add zucchini mixture and saute for about 5 minutes.
Mix in scallion and saute 5 more minutes until it just starts to brown, but you don't want to fry it.
Mix in minced herbs and serve.
This kind of felt like a pasta replacement, similar to when I make spaghetti squash, but it also had a slight egg taste. Either way it was really good. I served it with a salad made from lettuce and radishes from the co-op, topped with pan fried tofu.
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