Hopefully you are enjoying some fresh summer vegetables! Today we are giving you another squash recipe since they are the most abundant vegetable! Thanks to Connie for this recipe. Check out Cook with Connie for more fantastic recipes!
During the summer months, I tend to make fresh vegetables the base for all my meals. Whatever meat accompanies the veggies is usually grilled or quickly sautéed. When veggies are at their freshest, they are the most tasty and nutritious. Summer Squash Sauce is particularly delicious and fresh if you grow your own tomatoes, squash, and basil. These plants are popular and easy to grow in containers making this dish a good choice for a truly home-made summer meal.
I grew up with garden fresh vegetables grown with love and care by my grandparents and parents. I’ve spent many hours weeding and picking, shelling and shucking, so that our family would have our own vegetables in the freezer and canned in jars all winter long. However, now that I have my own family, I still want fresh vegetables…I just don’t want to grow them myself. So, my family joined a local CSA (Community Supported Agriculture). Each growing season, we pay a fee for a “share” of the farm’s bounty and receive a weekly allotment of vegetables. This has been especially fun for me because some weeks, we receive veggies that I don’t typically eat or even know how to prepare.
I’ve learned a lot about vegetables I’ve never heard of or tried only in restaurants. Magda squash was one of those unfamiliar veggies. Magda squash is Middle Eastern or Mediterranean with light green skin and a sweet, nutty flavor. This recipe was born because I had lots of squash and no idea what to do with it all. Don’t be afraid to experiment with new veggies or flavors…you may just surprise yourself with a tasty, new creation.
Summer Squash Sauce Recipe
2 T. olive oil
3 green onions, chopped
3 garlic cloves, minced
1 zucchini squash, sliced
1 magda squash, sliced (or another zucchini)
2 small yellow summer squash, sliced
2 tomatoes, seeded and chopped
1 T. balsamic vinegar
½ t. salt
¼ t. black pepper
2 T. parmesan cheese, grated
½ c. fresh basil, minced
crumbled bleu cheese, garnish
Heat oil in a large saucepan or Dutch oven over medium heat; sauté the garlic and onion until softened, about 3 minutes. Stir in all the squash and sauté until softened, about 3 minutes. Stir in the tomatoes, vinegar, salt, and pepper; cook, stirring as needed, until the sauce thickens slightly, about 5 minutes. Stir in the parmesan cheese and basil; heat through. Serve over cooked linguine, rice, baked potato, or as a topping for thick crusty bread. Top with bleu cheese, if desired.
*Note* If you want to add a little protein and make this dish a bit heartier, toss in some cannellini beans or grilled chicken or shrimp at the end.
If you missed it last week, Connie shared her Cream of Zucchini Soup Recipe!