Simplest Summer Squash


A very simple summer squash recipe from Molly Katzen's The Vegetable Dishes I Can’t Live Without. I really like Molly's cookbooks (The Moosewood Cookbook being the most well known of the bunch). The recipes are simple and straight forward and the results always good. Serves 3-4.

1.5 to 2 Tb olive oil
2 small or medium onions
1/8 tsp salt, possibly more
1.5 lbs. summer squash to cut into 1/2 in. thick slices
1 tsp minced garlic
salt and pepper to taste
freshy ground pepper to taste

Place a large skillet over medium heat. After a minute, add 1 Tb of the oil and swirl to coat the pan. Add the onions and salt. Cook, stirring often for about 10 minutes or until the onions are tender and lightly browned. Transfer the onions to a bowl and set aside.

Do not clean the pan and return it to medium heat. Add a little more olive oil to coat. Add the squash in a single layer and cook until golden brown. Leave them alone (or don’t stir them around) — allowing them to get golden brown. This will take a minute or two, depending on how crowded the pan is.

Scrape the squash loose and flip over (or use tongs). Continue cooking, again without stirring, another 1 to 2 minutes until deeply browned on the other side.

Toss in the garlic and cook for another 1 to 2 minutes. Add the onions to the pan. Mix well and season with salt and a good amount of freshly ground pepper. Serve hot, warm, or at room temp, garnished if you like with a light sprinkling of thyme and some cheese (parm, feta or try the Landaff!)

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