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Zucchini/Summer Squash with Garlic
Here is how you make zucchini and/or summer squash worth eating:
1 large summer squash (the one I had was probably about 2 lbs?) or zucchini
3 cloves garlic
1/4 cup olive oil
4-5 fresh sage leaves
Salt and pepper to taste
Peel and chop the garlic. Saute in olive oil in a large heavy skillet until it starts to get brown (but don't burn it).
Meanwhile, scrub the squash and slice very thin (I used the slicing slot on my hand grater; see also mandoline or food processor). You could also dice it, 1/2" (my usual if it's for pizza topping) to 1/4" (depending on how much patience you have).
Stir into the oil/garlic and cook, stirring occasionally, a good 30 to 40 minutes. When it's started to brown, chop up the fresh sage leaves and stir them in. Cook another 5-10 minutes. Add some salt and fresh-ground pepper.
Serves 3, but 2 can easily manage it with second helpings (which you'll want. I took my first bite and said "Yeah, I would make this again... TOMORROW").
In other news, I've sort of been experimenting with the low-carb thing for the past week. Nothing much to report as yet, but it's an interesting exercise in mindfulness if nothing else. More on that anon.
1 large summer squash (the one I had was probably about 2 lbs?) or zucchini
3 cloves garlic
1/4 cup olive oil
4-5 fresh sage leaves
Salt and pepper to taste
Peel and chop the garlic. Saute in olive oil in a large heavy skillet until it starts to get brown (but don't burn it).
Meanwhile, scrub the squash and slice very thin (I used the slicing slot on my hand grater; see also mandoline or food processor). You could also dice it, 1/2" (my usual if it's for pizza topping) to 1/4" (depending on how much patience you have).
Stir into the oil/garlic and cook, stirring occasionally, a good 30 to 40 minutes. When it's started to brown, chop up the fresh sage leaves and stir them in. Cook another 5-10 minutes. Add some salt and fresh-ground pepper.
Serves 3, but 2 can easily manage it with second helpings (which you'll want. I took my first bite and said "Yeah, I would make this again... TOMORROW").
In other news, I've sort of been experimenting with the low-carb thing for the past week. Nothing much to report as yet, but it's an interesting exercise in mindfulness if nothing else. More on that anon.