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Bring Some Sweet Summer Squash to Your Table

Summer vegetables are ripe and ready to serve.

One of the things I love best about summertime is the abundance of fresh vegetables. The tomatoes, peppers and green beans all say summer to me. One of my favorite vegetables to bring to the table is squash – both zucchini and summer squash. 

When I was a kid I didn’t like squash. Start with the name “squash.” Who would give something a name that cries out for abuse? Especially crookneck squash whose name just adds insult to injury. Then there is the whole squishy factor which my pre-teen taste buds had an ongoing quarrel with. As I grew, not only did my tastes change but I learned to cook and discovered many ways to make a variety of foods appealing, including squash.

Two of my favorite ways to prepare summer squash is to grill it or sauté it with onions. To grill summer squash or zucchini, simply wash it and slice it length-wise into ¼-½” slices. A thicker slice works best on the grill. Coat the sliced squash with a tiny bit of olive oil, place it on the heated grill racks, or in a grilling basket, and turn it once when you have some nice grill marks on the bottom. This task is easier with the grill basket but not quite as exciting. Sometime during the grilling process sprinkle the squash with cracked black pepper. You can throw some fresh rosemary sprigs on top of the squash if that sounds like fun...and it is.

To sauté the squash use the following method. You may think you need to add water to the pan but you don’t. Not adding water helps eliminate the squishy factor.

Summer Squash
ingredients: 
2 pounds summer squash, or yellow crookneck (if you’re into calling names), washed and sliced into ¼ - ½” slices
1 medium onion, sliced and pulled apart into strips
salt and pepper to taste
1 Tb olive oil

prep:
Wash and dry squash. (Yes, dry it. Quit whining and just wipe it off with a paper towel.)

Heat the oil in a large skillet over medium-high heat.

Add squash and onions to skillet and heat until lightly browned on the bottom. Cook uncovered...the squash, not you.

Flip veggies over and lightly brown on other side.

Serve ASAP.

If I have any of the squash and onions left over I like to top it with grated cheddar cheese and reheat it in the microwave. Happy eating.

Please find more squash recipes in my two cookbooks “Have You Considered Cooking?” and “The Grits Shall Rise Again!” These make great gifts and can be purchased on my website www.carolgfrey.com.

 

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