In August, when I was tending the gardens at Millstone Farm, the unrelenting sun would laugh at my long sleeved armor, which I wore to fend off the prickly summer squash stems and leaves. If you are a CSA member or a regular at your farmers market, you’re likely well aware that mother earth has unleashed her summer squash, with a vengeance! It feels that way when it’s coming out of your ears and no amount of zucchini bread loaves or stir fry will make them disappear. Though trust me, with such short summers in Ithaca, I’m in no hurry to say goodbye.
My favorite way to cook summer squash is pure and simple: bathe lengthwise slices with olive oil, salt and pepper and slap them on a grill until streaked with lines. I also chop it raw and toss it with fresh greens and whatever veggies I can lay my hands on.
This recipe is a quick, delicious option for topping salads, serving as a side dish for dinner, or filling an omelette or crepe. It was inspired by my mamma’s Eggplant and Parsley Stir Fry – guaranteed to knock your socks off. In my world, it is pretty much the only way to make eggplant. (Ok, maybe an Eggplant Parmesan here and there). But this Mediterranean blend of parsley, garlic and olive oil is unbeatable, and well suited to summer squash in a pinch. For a luxurious mid-day meal, serve this dish with a spread of freshly cut vegetables, cheese, salami and toasted bread. Heck, have a glass of wine while you’re at it!
- Olive oil - 3 tablespoons
- Garlic - 3 tablespoons, minced
- Summer squash - 4.5 cups summer squash, cut into quarter-inch cubes
- Olive oil - Add 1 more tbs olive oil
- Parsley leaves - 3/4 cup, chopped
- Sea salt - 1/2 teaspoon
- Eggs - 2 farm-fresh eggs per person
- Olive oil - 1 teaspoon
- Goat cheese - 2 tablespoon per person
- Olive oil -
- Black pepper - freshly ground
- Warm the olive oil in a large saute pan over medium heat. Add the garlic and saute until it becomes aromatic, and just before it browns. Add the summer squash and toss with the olive oil and garlic. Reduce the heat to medium-low and saute for about 7 minutes, or until the squash is tender and yellowed with olive oil, and the seeds begin to fall from their core.
- Add the parsley and toss thoroughly before remove the stir fry from the heat. Set aside.
- In a medium bowl, beat together 2 eggs per person eating. Beat in a splash of heavy cream or milk if you have some around - it will fluff your omelette.
- Heat the teaspoon of olive oil in a non-stick pan over medium heat, and spread it around the pan with spatula. Test to see if it is hot by adding a drop of beaten egg. If it sizzles and begins to cook, you can start making your omelette.
- Add about 1/4 cup, or 2 beaten eggs, to the pan and tilt the pan to spread the egg mixture around the base of the pan.
- Cook over medium heat until the edges begin to turn up. Use a spatula to flip the omelette and cook the other side for about 2 minutes.
- Remove the omelette from the heat and fill the center with goat cheese. Pile high with the summer squash and parsley stir fry, and serve with an extra drizzle of olive oil and a twist of freshly ground black pepper. You can fold, roll or leave your omelette flat.
Allergens: dairy, eggs