The summer squashes, namely zucchini and summer (crookneck) squash as well as the spring or green onions have arrived again at my local farmer's market. While I enjoy these squashes cooked I rarely get “fancy” and make Garlicky Zucchini Squash.
This time though, I wanted to cook these squashes with these onions. I decided to sautee these in minced garlic and oil envisioning a dish of crispy browned vegetables on the outside with a soft and creamy inside and a good onion-garlic flavor. What I ended up with was a soft “mash” of squash with good but not overwhelming flavor that when paired with a butter toasted hamburger bun made it the perfect lunch for a summer day. So, of course, I want to share this recipe.
If you don't like the smell of garlic you can stop reading here as this recipe calls for an amount minced garlic that will fill with your kitchen with the smell of garlic. I have no problem with this.
This makes enough for two hamburger buns. If using a smaller roll, such as those for sliders, or a larger one, such as hot dog roll/bun, adjust roll/bun count accordingly.
Zucchini, Summer (Crookneck) Squash with Garlic and Onions (serves 2)
2 tablespoons canola oil
½ cup sweet onion, onion greens, spring onion or combination of all three, diced
2 ½ teaspoons minced garlic
2 cups zucchini squash or summer (crookneck) squash or combination of both wash, dried and diced.
2 hamburger buns or small rolls of choice
butter or butter-like substitute
7 ½ -8 inch skillet with lid
1) In a 7 ½ -8 inch skillet cook olive oil, onion and garlic over medium-high heat, stirring occasionally until garlic browns and your kitchen smells of garlic,--about 7-10 minutes.
2) Add diced zucchini/squash to skillet and gently stir once.
3) Reduce heat to medium, cover skillet and cook 20 – 30 minutes, stirring once every 5 minutes. The zucchini/squash will cook down and become translucent.
4) If using roll/bun smaller or same size as skillet, butter inside of roll/bun, set aside and go to step 6.
5) If using roll/bun larger than skillet, toast and butter roll/bun as you usually would and go to step 7.
6) After about 20-30 minutes zucchini/squash should appear translucent and is easily pierced with fork. Remove from skillet to a medium sized bowl. Place buttered roll/bun butter side down in skillet and toast for 1-2 minutes, moving to plate when toasting completed and repeating as many times as needed.
7) Top or fill bun/rolls with zucchini/squash. Serve. Store any leftovers in airtight container in refrigerator.
Zuchinni and
Summer (Crookneck) Squash
ready to fill bun or roll
