[a little spin off "when life hands you lemons ... make lemonade"].
Vee actually did hand me a squash a week ago Saturday (along with many other lovely gifts which will be discussed in an as-yet-unfinished post). I believe she said that her neighbor had given it to her and so she was passing it along to me.
The other night I needed a side dish with some BBQ chicken and potato salad for supper, so I decided to cook the gifted (or should I say re-gifted?😀) squash. The side I ended up with was a little bit different and very easy, so I thought I would share how I did it. I'm sure this would work with green zucchini as well, but it was so pretty with the yellow zucchini. As per usual with food, I completely forgot to take a photo, so Pixabay comes to my rescue again.
So, here's the recipe:
A SIMPLE SQUASH SIDE DISH
1 yellow zucchini or summer squash, sliced -- I cut the larger slices, from the middle, in quarters
Salt and pepper
1 tomato, chopped
Italian seasoning or basil to taste
Heat some olive oil (I think I used a couple of tablespoons) in a saucepan. Add the sliced squash to the hot oil, sprinkle with salt and pepper to taste, and stir-fry for 2 to 3 minutes. Cover the saucepan and continue cooking, stirring occasionally, for another 5 minutes or so, until the zucchini is nearly as tender as you like it. Stir in the chopped tomato and the seasoning, cover and cook for another minute or two until the tomato is heated through.
Makes 2-4 servings.
I added the tomato for color, but it contributed nice flavor as well. I wish I had thought to use my fresh basil in this! I'm sure there will be other opportunities throughout the summer, as zucchini and tomatoes will no doubt continue to be abundant.
And there you have one idea for what to do when Vee (or anyone else) hands you a squash.
COVID Chronicles Day 2
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