Squash the Summer Heat

It has been hot in the Northeast this summer. This past week I hardly felt like eating. Between work and the weather, it is a toss up over which takes more out of me. So, I tried to keep it light and simple the past few days. One of my favorite summer side dishes is sauteed zucchini and squash. The recipe is simple and it takes minutes to cook. 

Ingredients (serves 2):

   

1 zucchini

1 yellow squash

1 handful parsley

1 clove garlic

1 tbsp. extra virgin olive oil

black pepper & sea salt

1. Roughly chop your zucchini and squash into cubes then add to a mixing bowl. 

  

2. Chop your parsley and toss with vegetables, salt, and pepper in the bowl.

 

3. Heat a pan over a medium heat with olive oil and an unpeeled garlic clove for 3 minutes until garlic browns.

    TIP: Cooking garlic in its skin will help bring out a strong garlicky flavor. As it cooks, the skin will naturally fall off the clove and you can discard it.

 

4. Add the contents of the mixing bowl to the pan, and let cook for a further 3 - 5 minutes until the zucchini and squash begin to brown and soften.

 

5. Serve and enjoy!