Why I love this recipe…
Summer brings a surplus of zucchini squash. If you know a gardener, you’ve likely been gifted this vegetable. If you grow zucchini squash, you’ll want lots of recipes in your back pocket. This is my favorite way to prepare this versatile, mild veggie that soaks up the flavor of more assertive ingredients.
- 2 T. Olive Oil
- 1 T. Butter
- 1 Large Red Onion
- 2 T. Garlic
- 2 Yellow Zucchini Squash
- 2 Green Zucchini Squash
- 2 Cups Cherry Tomatoes
- 10 Leaves Basil or 1 t. Dried Basil
- Liberal Kosher Salt
- Fresh Cracked Pepper (To pass at the table)
- Shredded or Shaved Parmesan (To pass at the table)
Heat a large, non-stich skillet over medium and add the olive oil and butter. While the skillet is heating, slice the red onion. Add it to the skillet and season it with a few generous pinches of salt. Cook the onion until it is transparent. Meanwhile, mince the garlic and slice the zucchini squash into coins. I like to use my mandolin or food processor to make quick work of the zucchini squash, but be careful with the mandolin and use the hand guard! Add the garlic to the skillet and cook it for 30 seconds. Don’t allow it to brown or it will get bitter. Then add the zucchini squash and increase the heat to medium-high. Season again with another generous pinch of salt or two. Cook the veggies until they begin to brown, stirring often. Add the cherry tomatoes to the skillet and reduce the heat to medium. If you’re using dried basil, add it now. Cook the tomatoes until they burst. Taste the veggies to make sure they are well-seasoned with salt. If the veggies are bland, add more salt. Pull the skillet off the heat to cool slightly. Meanwhile, chiffonade the fresh basil. Here’s a bit of culinary trivia: Chiffonade is French for little ribbons. Simply stack the basil leaves on top of each other, role them tightly and slice them into ribbons. I use a pizza cutter for quick slicing. Fold the ribbons of fresh basil into the hot veggies and this dish is ready to serve. Pass the pepper mill and parmesan cheese at the table. I’ll add photos the next time I make this go-to recipe.
Let me know if you try this dish!