Summer Squash Sautes
by
Pamela Meredith Doyle

Most gardeners know that squash is a prolific and fast-growing member of the gourd family. Finding a myriad of palatable ways to prepare it is the key. The foolproof prescription for summer squash enjoyment is frequent picking and quick cooking. Cooking it quickly preserves all the flavor.
There are several types and many varieties of summer squash. Most are long, cylindrical and green, but zucchini comes in other colors, too. There are yellow crooknecks, yellow straightnecks, patty pan and the pale green Middle Eastern cousa type. They all have thin edible skins and soft seeds.
Choose firm summer squash with bright-colored skin free of spots and bruises. In general, the smaller the squash, the more tender if will be. Fresh is definitely best, so store them in a plastic bag in the refrigerator for no more than 5 days.
The larger the squash, the tougher it becomes, with seedy watery flesh and a bland flavor. One way to enhance an oversized squash is to dice or grate it, sprinkle with salt and drain in a colander for 20 minutes. Rinse and press out the excess moisture.
Olive oil, basil, oregano, garlic, onion, corn, bell peppers and tomatoes are the most traditional accompaniments. A more assertive Mexican recipe is included in this article.
Summer squashes can be sauteéd, steamed, stir-fried, deep fried, grilled, roasted, stewed, simmered in soups, baked, stuffed and pickled. Grated squash contributes moisture to breads and other baked goods.
For sautés, cut vegetables into small pieces of uniform size. The quickest cooking cuts are julienne, dice and angled slices.
To julienne the squash, cut it into 1/8” thick vertical slices. Stack the slices and cut them into 1/8” slivers and then 1½” long. To make angled slices, I cut longer squashes lengthwise into quarters or smaller, depending on the size of the squash, then slice on the diagonal to equal lengths.
You will want to cook your squash quickly, so have all your ingredients ready – vegetables and herbs chopped, oil and seasonings at hand, etc. Use a large skillet or sauté pan to prevent a more steamed effect. Sauté means “jump” in French, and that is what vegetables should do in the pan. Cook over medium-high heat to quickly seal in the flavors, and stir constantly.

MINTED ZUCCHINI
Serves 4
Mint and lemon juice add zest to this simple sauté. A proper julienne cut results in matchstick pieces, about 1½” long and 1/8” thick.

1 T. olive oil
2 cups julienned carrot
4 cups julienned green zucchini
4 scallions, thinly sliced on the diagonal
Freshly ground pepper
Juice of 1 lemon
1/2 cup fresh mint, minced
Sea salt to taste.

Add the oil to a large skillet or sauté pan over medium-high heat. Sauté the carrot for 3 minutes, until almost tender. Add the zucchini and scallion and continue to sauté for 3 minutes longer. Grind in the pepper to taste and remove the pan from the heat. Add the freshly squeezed lemon juice, mint and salt to taste. Serve immediately.

MEXICAN SUMMER SQUASH
Serves 4
Serve this sauté over long grain rice or rolled up in warm tortillas.

1 medium avocado
1 T. fresh lime juice
1 T. olive oil
1 medium onion, chopped
5 large garlic cloves, minced
1 small jalapeño, minced
1 medium red bell pepper, cut into thin, short strips
1 cup julienned summer squash
Fresh corn kernels from an ear of corn (1/2 cup or more)
1 t. ground cumin
Sea salt to taste
1/4 cup cilantro, chopped

Peel and seed the avocado and cut it into short slices about 1/4 inch thick. Toss them with the lime juice and cover tightly.
Add the oil to a large skillet or sauté pan over medium-high heat. Add the onion and sauté for about 3 minutes. Stir in the garlic and jalapeño. To maintain the heat, add the bell pepper and squash gradually, stirring constantly. Continue to sauté for several minutes, until the vegetables are almost tender. Add the corn and cumin and sauté briefly, just until the vegetables are cooked. Add the sea salt.
Stir in the avocado/lime mixture and remove from heat. Add the cilantro and serve immediately.

MIXED VEGETABLES
Serves 2
Any medley of colorful vegetables in season can be used for this recipe.

2 T. olive oil
1/4 pound green beans, trimmed
1 small red bell pepper, cut into strips
1 medium yellow squash, sliced
1/4 t. sea salt
Freshly ground black pepper to taste
1 T. fresh basil, chopped
1 T. water

Heat the oil in a large skillet over medium-high heat. Add the beans, red pepper and squash, stirring to coat with oil. Add the salt, pepper, basil and water. Cover, reduce heat to low, and cook for 4 to 6 minutes or until tender.

ZUCCHINI with PICANTE SAUCE
Serves 4-6
Here is another festive Mexican side dish.

2 T. olive oil
4 cups sliced zucchini
3/4 cup chopped celery
1 medium onion, chopped
1 small green or red bell pepper, cut in strips
1 T. fresh basil, chopped
1 cup of your favorite picante sauce
1 t. sea salt
Freshly ground pepper to taste
1 cup shredded Monterey Jack cheese

Heat oil in large skillet over medium-high heat. Sauté all vegetables at once for approximately 3 minutes, stirring constantly. Add basil, picante sauce, salt and pepper; stir well. Cover and let the vegetables cook for 3 to 5 minutes. Add the Monterey Jack cheese and mix well. When the cheese is barely melted, serve immediately.

CARROTS and ZUCCHINI with GARLIC and GINGER
Serves 4
1 T. olive oil
2 cloves garlic, pressed
2 t. fresh ginger, minced
2 large carrots, cut into 2-inch sticks
1 large zucchini, unpeeled, cut into 2-inch sticks
1 T. fresh mint, minced
1 T. rice wine vinegar
Sea salt and freshly ground pepper to taste
2 t. sesame toasted seeds

Toast your sesame seeds in a dry pan over high heat until you just begin to smell them. Set aside.
Heat oil in a large skillet over medium-high heat. Add the garlic and ginger to the pan and toss for 30 seconds. Add the carrots and toss until they are half cooked, about 2 minutes. Add the zucchini and toss for 1 minute. Add the mint and the vinegar. If carrots are still too firm, cover and steam briefly. Sprinkle with salt and pepper, toss and turn out onto a serving platter. Top with the sesame seeds.