Recipe/ Sides/ Vegetarian

Sauteed Summer Squash with New Garlic

Hello my fresh squash blossoms!

fresh zucchini

Speaking of squash blossoms – I noticed at the farmer’s market last week that they are in full force! I didn’t get any though because I was trying to avoid deep fried, cheesy goodness… that being said, I fully regret that healthful decision and instead, I’m getting myself a good couple handfuls. And then, I’ll do this to them! Oh, yes.

chili flakes

On the other hand, squash itself is abundant in our household as I’m sure it is in yours. And if it isn’t, it doesn’t take too many clicks to find out it’s squash season in blog land. It just keeps comin’ and comin’ and comin’. And ya know what? I’m okay with that.

yellow squash

Summer squash is right up there with Tomatoes for me – they are the absolute epitome of Summer seasonal eating. Pattypans are my favorite but I’ll gladly take any yellow or green zucchini you throw at me.

juicy lemon

Fritters, jams, pancakes, bakes, pies, soup, salads, grilled… I’ll eat any Summer squash any day, any time, any place. Mmmmm squash.

sauteed zucchini

In fact, we recently received 3 brilliant squash in our CSA. I wasn’t sure what to do with them – obviously the possibilities are endless – but when I saw that beautiful fresh bulb of new garlic in there too, I opted for simplicity.

fresh garlic

New garlic varies greatly from the regular store bought kind. It’s much juicer, way more tender, and the flavor will make you admit that you had never really tasted garlic up until you had the fresh stuff. Seriously. It will blow your freakin’ mind! It’s rather funny to peel too because the casing is so fresh, it’s difficult to tell the difference between the garlic and the shell. But don’t worry – you’ll figure it out. Because you have to – you have to!

Sauteed Summer Squash with New Garlic

Yield 4 servings

Ingredients

  • 3-4 Medium Sized Summer Squash, sliced into 1/4" rounds.
  • 2 Cloves New Garlic, peeled & finely chopped.
  • 1 Lemon for Juice.
  • Pinch of Chili Flakes.
  • 2 Tbsp Parmesan Cheese, finely grated.
  • 1 Tbsp Good Quality Extra Virgin Olive Oil.
  • Coarse Sea Salt and Fresh Cracked Black Pepper.

Instructions

  1. Heat the olive oil over medium-high heat in a large saute pan.
  2. When the oil begins to shimmer throw in the zucchini and stir. Allow to brown slightly, flip, and then do the same on the other side.
  3. Add the garlic and stir well until fragrant but not colored.
  4. Once the garlic is cooked through, add the lemon juice, chili flakes, Parmesan, and a good helping of salt and pepper to taste.
  5. Eat.

 

What’s your favorite Summer ingredient?

 

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22 Comments

  • Reply
    Nancy
    August 20, 2012 at 5:42 PM

    Totally LOVE squash and zucchini. We’ve had up to 15 at a time from our community garden space. I overplanted, but it’s been fun to share them with friends. Your recipe sounds really good. I often saute up the little ones and adding the chilis and lemon juice are a great idea. Will try that tonight with our dinner…

    • Reply
      Kristy Lynn
      August 21, 2012 at 7:43 AM

      WOW! 15 at a time?? that’s intense dude! that being said, sharing is always the best part of gardening for me. i love showing people how incredible fresh food can be in comparison with grocery store stuff.

  • Reply
    Amy
    August 20, 2012 at 5:52 PM

    oh sweet mercy this looks incredible!!

  • Reply
    Amanda @ Once Upon a Recipe
    August 20, 2012 at 9:37 PM

    I love summer squash, especially when it’s prepared so simply. Yum!

  • Reply
    Cheap Ethnic Eatz
    August 21, 2012 at 5:45 PM

    I do eat it but no my favorite vegetable at all. I am very curious about the garlic though!

    • Reply
      Kristy Lynn
      August 22, 2012 at 5:08 AM

      …people are better living indepedantly anyhow 😉

  • Reply
    momphotographer
    August 21, 2012 at 6:51 PM

    such a simple dish and sounds really good. lovely pictures, as well!

  • Reply
    Jenny
    August 22, 2012 at 1:58 AM

    I love zucchini but I have had problems keeping the squash borer at bay so I don’t get it very often. I’m going to try a fall crop: it just sprouted this morning, and see if that will do any better. My mother used to saute it in a pan, pour a can of tomatoes over it and sprinkle with mozzarella. Love it that way.

    • Reply
      Kristy Lynn
      August 22, 2012 at 5:09 AM

      oh stupid squash borer! i’ll cross my fingers for you and maybe steal your tomato/mozza idea 😉

  • Reply
    Tandy
    August 22, 2012 at 8:41 AM

    We absolutely love courgettes and this will be a great recipe to try 🙂

    • Reply
      Kristy Lynn
      August 23, 2012 at 4:45 PM

      haha – my bf calls them courgettes too. you crazy brits! haha

  • Reply
    Debra Daniels-Zeller
    August 23, 2012 at 5:34 PM

    I’d put the whole head of garlic in, that’s how much I love summer garlic! I can’t get enough of it and I love squash too, in my opinion too many people underrate it. Your food photos are lovely!

    • Reply
      Kristy Lynn
      August 24, 2012 at 5:41 PM

      holy cow! that’s a crap ton of garlic! and probably amazingly fantastically delicious 🙂

  • Reply
    Crystelle
    August 23, 2012 at 6:54 PM

    Yummy! What a great farmer’s market meal!

  • Reply
    Alea Milham
    August 28, 2012 at 2:07 AM

    I love summer squash and always end up growing way too much, so I am always looking for new recipes to kind of disguise the fact that we are eating squash all summer long. 🙂 Your flavorful combination looks tasty!

    • Reply
      Kristy Lynn
      August 30, 2012 at 5:10 PM

      hahahaha – sometimes disguises are a necessary fact of kitchen 🙂

  • Reply
    Anonymous
    August 31, 2012 at 11:36 AM

    I do something similar but without the lemon and chille. I colected so many courgette recipes last winter to prepare for for the summer but this year have hardly had any. Some of my plants died others just not producing like normal. I’m going out to the garden soon to see if I have enough to make this, it sounds so good!

    • Reply
      Kristy Lynn
      September 4, 2012 at 8:24 PM

      it’s an odd year for growing things for sure…

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