Using Up the Harvest…Sauteed Zucchini and Summer Squash
The Optimistic House Husband
The Optimistic House Husband
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  • 10 inches I find that they aren’t as watery, and their flavor is more intense. However, if you weren’t paying attention, or, as I’ve done almost every year, there is one that hides under some leaves and you find it when it’s two feet long, just cut it in half and scoop out the seeds before chopping. When they are that big, you want to avoid the seeds.
  • 1 summer squash, all about 10 inches long. Simply cut off the stems, and chop them. I like to quarter then and slice them into about 1/4-1/2 inch slices. You’ll also want to chop 1 small red onion and mince (or use the garlic press) 3 cloves of garlic.
  • 2 tablespoons butter and 2 tablespoons olive oil in a large saute pan over medium heat. Once the butter is melted and the oil is hot, add the onion. Cook for a few minutes until they start to get some color, then add the garlic. I don’t like to add the garlic too early, because it can burn easily. And when garlic burns, it has a horrible taste. After just about 1 minute, add the sliced zucchini and squash. Stir everything around, and let them cook down. You’ll want to stir periodically, but it will take about 10 minutes for them to soften and get a little bit of color. Add some salt (I used about 1/2 teaspoon salt) and pepper (about 1/2 teaspoon pepper as well), and stir to combine.
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