Right now we're in the throes of squash season, with those iconic curved necks, yellow and bumpy; the sleek green of zucchini in abundance.
iso: 400 - f: 1.8 - 1/500s |
For an easy summertime vegetable side, slice your squash into not-too-thin circles. Sprinkle with salt and cracked pepper and saute in hot pan of olive oil until the edges are brown. Be patient. If you turn them too soon they'll be only mushy and not at all crispish. Then turn them over. Then serve. Then enjoy.
Zucchini is the quintessential vegetable of my childhood. My mom would grow them every year, and no matter how diligently she looked, there would always be half a dozen every year that escaped her eagle eye and grew into 12, 15 pound monsters. With those she'd make zucchini bread, which always reminds me of Michigan.
ReplyDeleteI'll see your Michigan summer and raise you an Alaskan summer! ;-) I have just this summer started to appreciate summer squash and zucchini for anything other than zucchini bread. It started with farm fresh squash that we diced and cooked just like you described. Wow - now I eat it every chance I get, and the wee ones devour it, too. Hooray!! Love your photo - and that you actually paid attention to the settings!
ReplyDeleteWhere in Alaska? We're in Anchorage and this is our first summer here and it was GORGEOUS! Where are you getting your squash?
DeleteHomer! :-) This summer was amazing. We get squash from a local CSA and the farmer's market. Next year, hopefully from our own garden!
DeleteI just waded into my first year of vegetable gardening with tomatoes. Hopefully next year I'll get enough courage to try my hand at squash too! (For now I just say 'yes, please' to the occasional offer of squash from my gardener-aunt.) I love to prepare them as you described.
ReplyDeleteI'm not going to comment about the zucchinies, only about the fact that I'm also a very well under-pressure worker too/procrastinator :)
ReplyDeleteThat looks delish! I usually cut them length-wise into "planks" and cook them on the grill with a little oil and maybe some garlic. So good!
ReplyDeleteI agree - the end of summer makes the fruits of the harvest taste that much sweeter. Enjoy!
ReplyDeleteI both LOVE zucchini and am ALLERGIC to zucchini. It's the ultimate irony and one I refuse to accept, which would be why I get sick every couple years. That gorgeous summer squash is just too delish to resist.
ReplyDeleteYour photo is gorgeous too! Thanks a lot. : /
My toddler's favorite way to eat zucchini is in small cubes, saute in olive oil and sprinkle a little garlic powder. Before they are completely cooked through I pour in bread crumbs and let it brown. Crispy and takes about 10 minutes.
ReplyDeleteElla M
That looks yummy! Zucchini is a funny thing. You wish you had some on hand to make things like you did and maybe a bread or chocolate zucchini cake, so you grow some. However, then you end up with so many zucchini you can't find your kitchen and you get totally overwhelmed by it and don't do anything and they all go bad and you have to throw them out. At least that has been my experience :)
ReplyDeleteI'l have to try this. For many years I was sneaking squash in with some fried potatoes just to get my boys to eat some sort of veggie. I finally admitted to my sons what I've been doing, and now they actually ask for squash in their fried potatoes. I add a little onion in with the potatoes as well. Yum!!
ReplyDelete