This is exactly how I got this recipe. I wrote a post bragging and giddy about my garden harvest, and ended it with asking you all what to do with my overgrown summer squash. I got quite a few great ideas, but the first commenter was Megan from Just The Scraps, and her simple preparation of summer squash really appealed to me. I tried it last night and I was so happy with how it turned out! My 3 daughters and little niece all ate it and enjoyed it. Thank you so much, Megan, for commenting and sharing how you make summer squash.
This is more of a “method” then a recipe, or a “no recipe” recipe.
Megan’s directions from her comment:
Try cutting the squash in bite sized pieces. Melt some butter in a pan and add some minced/chopped garlic. Stir in the squash and cover, so it can steam a bit. Stir occasionally until it reaches desired tenderness.
I sliced mine pretty thin and took out most of the seeds because my squash was overgrown and the seeds were large and tough. It only cooked for about 5 minutes once I put the lid on, and was perfectly tender.
I added salt and pepper. Simple!
Here is another suggestion from her:
Last night I made kabobs with chicken, sausage, and chunks of zucchini, on the grill. Sprinkled it all with some salt and pepper. DELISH!
This post is linked to:
Saturday Night Special @ Funky Junk