Warm Zucchini Salad
I’m late. I know. Fall is almost here and I am just now able to prepare this wonderful recipe for garden fresh summer squash.
The thing is, my summer squash have only been producing well in the last week or two. Finally I have a number of tender yellow summer squash and green zucchini squash picked from my own garden and gathered on my kitchen counter as well as an overlooked monster zucchini or two. I waited so long for them that I don't want to let any go to waste.
To use some of the squash I have been looking forward to for so long I tried a simple but satisfying new recipe that I pulled from a magazine last summer. Like Wilted Arugula this is another uncharacteristically easy recipe from “Martha Stewart Living." I have really grown to enjoy looking over the recipe card insert in each month’s issue for fresh and simple ideas on how to keep things interesting around my family’s weeknight table.
This recipe uses zucchini, yellow summer squash or both, thinly sliced. Add a little garlic, olive oil and balsamic vinegar, a sprinkle of fresh herbs and, in minutes, you have a pretty side dish with a lovely splash of Mediterranean flavor ready to brighten up the dinner plate.
I find my Zyliss mandoline comes in very handy when preparing this dish. It slices vegetables thinly, evenly and quickly. I wish I had given in and bought one of these sooner. Still any way you slice it this zucchini recipe will be great.
Warm Summer Squash Salad
from the September 2009 issue of "Martha Stewart Living"
1 Tablespoons olive oil
1 garlic clove, sliced thin
1 pound zucchini and/or yellow squash, thinly sliced
1 Tablespoons balsamic vinegar
1 teaspoons chopped fresh oregano
Heat the olive oil in a large skillet over medium high heat. Add the sliced garlic. Saute for approximately one minute.
Add the sliced squash and continue to saute until just wilted, approximately 2 minutes.
Add the vinegar to the skillet, stirring while it evaporates slightly. Stir in the oregano.
Serve warm or at room temperature.