Well, it looks like my garden is coming to an end. I plucked a few zucchinis from the vines to make this herbed zucchini squash as a side dish for our dinner. I may still get a few more of these babies.
This is the last of my striped squash as the plant is looking pretty shabby. I’m thinking it is a delicata squash but the marker I put in the ground has disappeared.
The kale and chard are nearly gone and the green beans are giving off skimpy pickings. They have been very generous to us. The herbs are still doing well and I used them in this side dish of herbed zucchini squash.
I have mixed feeling about the end of my garden. For one, I love all the fresh produce and herbs it has been providing and will dearly miss that. But…., I am weary of the upkeep and the weeds and will not miss that. Don calls it my ‘Garden of Weed’en’, ha, ha…he is so right.
This herbed zucchini squash recipe is a breeze to prepare. It can be prepped ahead of time and finished a few minutes before serving the main course.
I really enjoy the unique flavor the coconut oil lends to the dish, however, olive oil also works well. To put this together, just toss the zucchini into a skillet sizzling with a dab of oil and sauté for a few minutes, add the garlic and seasoning and cook two or three minutes more, add the herbs, toss together and plate it up and give it a squeeze of lemon. It’s that easy.
- 1 tablespoon coconut oil, or oil of your choice
- 1 1/2 pounds fresh zucchini, cut into 1-inch cubes
- 1 large clove of garlic, crushed
- 1/4 teaspoon kosher salt
- Pinch of fresh ground black pepper
- 1 tablespoon chopped fresh thyme
- 1 tablespoon chopped fresh oregano
- 1 tablespoon chopped fresh rosemary
- 1/2 fresh lemon
- In a medium-size, heavy-bottomed skillet, over medium-high heat, add the oil and when it is hot add the zucchini cubes. Cook for three minutes, add the crushed garlic, salt and pepper and stir gently as the squash begins to color. Cook for an additional two or three minutes just until the squash begins to soften slightly.
- Remove the pan from heat and add the fresh herbs, gently toss to combine. Transfer the zucchini to a serving dish and squees the juice of the lemon over the top.