How do you pick good zucchini and squash? Just check them for freshness before purchasing. Zucchini and squash can also be fresh delicious at major grocery stores year round. Here in Colorado, I love to pick up zucchini and farmers markets and this year I'm even trying to grow some myself (cross your fingers, lol). Zucchini and yellow squash are at their peak in the mid-to-late summer months. Adding at the beginning just adds extra moisture that needs to be evaporated while cooking. Since butter has extra water content, add it at the end of the cooking time instead of the beginning. Add the butter to the vegetables at the end of the cooking time.This helps the moisture to evaporate quickly as it cooks. Stir the zucchini often throughout the cooking time.To keep it crisp, tender, and not mushy, you want to. Sautéed right, zucchini can be the star of the show. How do you sauté squash and zucchini without it getting mushy? Even if the veggies are different shapes, they should be the same over all volume or size for the best cooking experience. Cut the veggies uniformly - uniform veggies will cook the quickest and most evenly.See my notes below for when zucchini and squash are ripe and how to pick the best ones. Use fresh produce - the fresher the produce, the sweeter and more tender the sautéed veggies will be.Sautéed yellow squash & zucchini recipe pro-tips: Season the squash with salt and pepper and sprinkle with parmesan cheese and parsley. Add the butter to the vegetables and stir until melted. Add the minced garlic to the veggies and sauté until fragrant but not burned.Sauté the squash in the olive oil over medium heat, stirring frequently, until squash is golden brown and tender.Fresh garlic, shredded parmesan cheese, minced parsley, and salt bring out the squash flavors in a nutritious dish that soothes from the inside-out. What seems like a pretty straightforward sautéed summer squash and zucchini recipe ends up being so much more than that with just a few simple ingredients and steps. This veggie side dish is one I've been making for a while now, so it's grounding to return to a dish I've known and loved for some time now. Going to the market, seeing people out and about, and taking care of us by buying healthy food has this unique way of lifting me back up. Not the first time I've gotten that look.īut, the fresh and local part are carrying a lot of weight these days. Writing up a recipe isn't a way you self soothe, you say? Totally get it. One thing that's been weirdly therapeutic was going to the farmer's market and writing up this sautéed summer squash and zucchini recipe for you. I've been hanging on Chris and family, our existing dog, Allie, the support of friends, and self-care to get through it. Our sweet pup, Bill, passed away this past weekend so it's been a hard week. Original blog post from September 2, 2019, in honor of Bill, our first rescue pup:
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