As July changes into August, it marks one of my favorite times of the year. There is such a bounty of local fruit and vegetables available that it makes evening meals so much easier!
Instead of traditional meal planning with lists and recipes, I usually just throw together what is ripe and ready on our farm. We have corn, cantaloupe, broccoli, peaches, etc. We also have just the start of tomatoes and lots of basil. And of course, there is the never-ending supply of zucchini - yellow and green, as well as summer squash.
So, while looking through Sally's fabulous blog, Bewitching Kitchen, for my August Secret Recipe Club assignment, I had an eye on tempting recipes with seasonal ingredients. Of course, Sally has so many amazing recipes, it would be hard not to find something to fit the season!
Sally was born in Brazil and so I was tempted by her list of Brazillian dishes like Shrimp Moqueca and Baked Coconut. Both of those I want to go back and try soon!
Sally also has an Ultimate Apple Cake recipe that I just had to try. ... and I have made it twice already it was such a smashing success. I was intrigued when Sally posted that the cake was not only fool-proof but contained so many diced apples, you might be skeptical that the cake would really turn out. This was not my first apple cake try, but it was my family's favorite by far! Yes, since I was talking about seasonal fruits, we do have early apples now. Crazy, right?
But, that is not the recipe I ultimately decided to share here. I finally settled on Sally's Sauteed Zucchini With Sundried Tomatoes and Basil.
This just summed up summer flavors perfectly for me right now. It was also something my whole family could enjoy. I did make Sally's original recipe, but my only addition was a few grape and cherry tomatoes that we found in the field behind out house. I love sundried tomatoes, but my kids prefer the fresh tomatoes more. Either way you make it, I am sure you will enjoy this simple side. !
Start with medium sized zucchini, washed and quartered so they are all about the same size. Smaller zucchini will have smaller and more tender seeds. Pat them dry and then salt lightly to help draw out even more moisture.
No one enjoys a limp or soggy squash! Just 10 minutes will help with that.
Just blot them dry and saute with a little olive oil and garlic till they have some color and are fork tender. Then toss with the tomatoes, basil, and some fresh lemon juice. Season and enjoy!
This would also be a fun dish to make outdoors on the grill if it is too hot indoors for cooking. Either way, I hope you give this fun side a try and head over to see all the tempting recipes on Sally's blog, Bewitching Kitchen!
SAUTEED ZUCCHINI WITH SUN-DRIED TOMATOES AND BASIL
adapted from Bewitching Kitchen
You will need:
- 2 medium zucchini
- 1/2 tsp. Kosher salt
- 2 Tbsp. virgin olive oil
- 1/2 tsp. minced garlic
- 3 sundried tomatoes, drained and diced
- 6 basil leaves, sliced in thin strips *or fresh grape or cherry tomatoes halved
- 1/2 lemon juiced
- salt and pepper to taste
Rinse and quarter the zucchini lengthwise. Pat dry, and arrange on a single layer on a baking sheet lined with paper towels. Lightly salt the squash and allow to sit for about 10 minutes. Blot any excess moisture and make sure the zucchini are roughly the same size.
In a large skillet, heat the oil over medium-high heat. Add the zucchini and garlic. Saute till fork tender and starting to brown. Remove from the heat and toss with tomatoes, basil, and lemon juice. Season to taste and serve immediately.