This is one of my favorite ways to serve summer squash. You can use any type of squash, but I prefer the denser, green-fleshed varieties, such as zucchini. It’s a great summer squash recipe to use up a bumper crop. I also like to add a dash of Guatemalan smoked chile pepper a friend of mine gave to me; this is a great dish to be adventurous with anything special you want to play with too.
- 3 tablespoons extra-virgin olive oil
- 1-½ pounds zucchini or other summer squash, cut into 1-inch pieces
- 5 cloves garlic, thinly sliced
- 1 medium onion, chopped
- Sea salt and freshly ground black pepper, to taste
Swirl olive oil into a large saute pan with steep sides and bring to medium heat. Add squash, garlic and onion to pan, and toss to coat with oil. Sprinkle with salt and pepper and toss to coat again. Cover and cook 15 minutes, stirring occasionally, until squash begins to soften.
Remove lid and continue cooking for another 10 minutes, scraping the bottom of the pan and turning the squash over on itself, until squash is almost completely broken down.