Wednesday, June 17, 2009

Summer Squash with Garlic, Lemon and Pepper

Lemony slices of squash.

Apologies for the lack of posts. It has been very hectic the past two weeks, necessitating carryout. Also my camera wasn't working, so I missed out on pics of a great stir fry.

Anyway, it is officially the start of summer squash season. This weekend at our farmer's market they had huge crates of squash, so I picked out some for Meatless Monday. I got six since they were small, three zucchinis, three yellow squash and some other light green variety. The light green was actually my favorite. I found the yellow one sort of bland. Feel free to mix and match with various squashes for a variety of flavors or use all the same kind.

Mini zucchinis.

Thinking that these probably also would have been good in my stir fry, I sauteed them up with some garlic and lemon. I think some spices might have been a nice touch, but sadly I didn't have any fresh ones.

Eat Rating: Good. It wasn't great as a main course, mostly because it's all the same flavor and texture. But I definitely think I'd make again for an easy, simple side dish.
Difficulty: Super easy.

Non-zucchinis. My favorites.

Adapted from How to Cook Everything Vegetarian by Mark Bittman

6 small squash or 3 large ones, washed and sliced
1-2 tbsp olive oil
2 clove garlic, minced
1 lemon, juiced
Ground black pepper, to taste

Heat the oil in a large sautee pan, then add the garlic. Cook for about 1 minute until garlic is soft. Add the squash, and cook for about 10 minutes until softened. Remove from heat. Squeeze the lemon juice over the cooked squash, tossing to cover. Add black pepper to taste. Serve immediately.

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