Summer squash! It grows in abundance but sometimes it feels a little monotonous to eat. Zucchini, or other summer squashes such as pattypan, has a thin, soft skin and a firm texture when uncooked. If you’re hoping to serve them on their own, do your best to not overcook them. Luckily, that just means it’s ready to eat faster!
I remember when I was a kid, the garden fresh ones we’d get and make into zucchini bread would be humongous! The ones in the grocery store tend to run about the quarter of that size, but that makes them perfect for dressing up with just a few aromatic ingredients and getting it on the table in just a few minutes. Today, I’m drawing inspiration from the French and I have two easy recipes to present to you.
For the sauteed zucchini, if you don’t like bell peppers, simply leave them out. Mushrooms would be a nice addition! The roasted zucchini is also incredible done up on a grill, just slice them lengthwise instead. More grilling area means more grilled flavour!
Sauteed Zucchini
Serves 2, as a side
1/2 tablespoon extra virgin olive oil
1 small white onion, peeled and sliced thin
2 small zucchini, sliced about a 1/4 inch thick
6 cloves garlic, diced
1/2 red bell pepper, sliced thin (Optional)
1/4 teaspoon salt
1/2 teaspoon dried basil
Heat the olive oil in a skillet over medium-high heat. Add the onion and sautee for a minute. Add the zucchini, garlic, bell pepper and seasonings and sautee for a few minutes, being careful not to burn the garlic. Let the zucchini start to release its water content and serve when the onions are translucent.
Roasted Zucchini
Serves 2, as a side
2 small zucchini, cut into 1/2 inch rounds
1 tablespoon extra-virgin olive oil
1/2 tablespoon Herbs de Provence
Pinch dried lavender (if your Herbs de Provence doesn’t include that)
1/4 teaspoon salt
Preheat the oven to 400 F. Line a small baking sheet with parchment paper and pour half the olive oil over that. Place the sliced zucchini in a single layer on the baking sheet. Sprinkle the Herbs de Provence, lavender and salt evenly over the zucchini slices. Roast for 10 minutes, carefully flip the zucchini and roast for an additional 5 minutes, until the top side has browned. Serve hot, as a side or in a sandwich.
