Marinated Summer Squash

It’s that time of the year. The time when summer squashes abound and gardeners begin to wonder what else they can do with that zucchini that is growing more prolific by the second.

They look so harmless, those little plants, in their cute little starter pots. And after a long winter of less than fresh veggies from goodness knows where, the promise of fresh garden squash entices oh so many of us gardeners.

Then, it begins. Harmlessly enough, the little plants grow gorgeous yellow blooms all full of promise. Soon, we are squealing with delight over the sight of tender, fresh long summer squash emerging from the center of the plant. 

Eagerly we await our first yummy and tender dish of roasted zucchini. Delish. Then maybe some sautéed, then a casserole or two. Fresh veggie heaven. But, suddenly, our harmless looking little plant is producing mountains of squash. Two, three, four at a time this cute little plant begins pumping out increasing numbers of them and inevitably we run out of energy, and ideas, for our seemingly endless supply. We begin giving them away, grating them for muffins, cakes and breads. Giving more away. Oy!

This year I made sure to only plant one summer squash, as opposed to the three zucchini that came innocently planted into one pot last year. Just one. Single. Yellow summer squash.

So far we have enjoyed them as part of a roasted veggie medley and also baked in the oven with some garlic scape pesto and parmesan cheese. Yum.

I’m not tired of them. Yet.

I am, however, already scouring the interweb looking for some new ideas. I came across a bunch of different ideas for marinating them. It appears there are two main methods for doing this. The first is to marinate your squash, then cook it. The other is to cook it, then marinate it.

Since it has been really hot here and I was going to be cooking a brisket for Sunday dinner on the barbecue, today I chose method two, a marinated summer squash. I cooked my squash very early this morning, and then let it marinate in the fridge for the rest of the day. This meant I’d be using the stovetop while it was still cool in the house and not having to heat up the kitchen later in the day.

Marinated Summer Squash

Prep Time: 15 minutes

Total Time: 15 minutes

Servings: 4

Author: www.miasdailydish.com

A great make-ahead dish for hot summer days.

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Ingredients

• 1-2 medium zucchini or yellow summer squash
• 1 Tbsp cooking fat lard, avocado oil, olive oil
• 2 Tbsp red wine vinegar
• 2 cloves garlic sliced very thinly
• 3 Tbsp chopped fresh herbs mint, basil or thyme
• salt and pepper
• Olive oil

Instructions

1. Slice squash on the diagonal into about 1/2" slices
2. Place in a colander lined with paper towel and sprinkle with salt. Toss to coat. Leave to sit for about 30 minutes. Pat dry with paper towels.
3. Heat sauté pan to med-high heat, add oil.
4. Place squash slices, in batches if necessary, into hot pan. Fry until golden on both sides and cooked through.
5. Remove from pan and drain on paper towels.
6. Place into pan in layers. Start with squash then drizzle with vinegar, sprinkle garlic slices, herbs and salt and pepper over each layer.
7. Drizzle with a bit of olive oil to finish, then cover and place into the refrigerator for several hours or overnight.
8. Bring to room temperature before serving.