I love being able to shop in the garden; it is such a frugal source of organic vegetables. This year we expanded the herb garden, so I have been adding fresh herbs to dishes every chance I get. My daughter likes squash prepared with herbs so much that I have caught her eating it as a snack by dipping it in leftover spaghetti sauce. Definitely a snack I endorse!
Summer Squash with Herbs
Yield: 6 servings
Prep Time: 5- 10 minutes
Cooking Time: 7 – 10 minutes
1 tablespoon olive oil
2 medium zucchini, thinly sliced
4 patty pan squash or 2 medium yellow squash, chopped
2 teaspoons fresh* oregano, minced
2 teaspoons fresh* basil, minced
dash of pepper
Heat oil in a large skillet. Add zucchini, squash, herbs, and pepper. Toss to coat. Cook over a medium flame until the squash is just tender, approximately 7 minutes.
*If you don’t have fresh herbs, substitute 1/2 the listed amount with dried herbs.
It isn’t too late to plop a few zucchini seeds in the ground. They grow very quickly and will continuously produce fruit until the first frost.