Foods | Cooking
Hints & Tips
This delicious summer vegetable recipe and photos were shared with me by Karen Calanchini,
Food Stylist and Photographer, of Redding, CA.
Karen says, "This week an array of baby zucchini, and patty pan squashes, both green and yellow
varieties, caught my eye. The grower said her customers go nuts for these babies
and they are grabbed up very fast. I bought both varieties. I bought enough to
feed three served as a side dish. This is a very colorful and healthy dish."
Squash Hints, Tips, and Information, and more delicious
Summer Vegetables with Garlic Scrapes and Roasted Tomato Sauce
to 4 servings
Prep time: 20 min
Cook time: 15 min
3 tablespoons extra-virgin
About 2 cups to 2 1/2 cups of an array of baby summer
squash (no more than 1- inch wide or 3-inches long), cut the zucchini squash into thick slices
1/4 cup thinly-sliced red torpedo onion or regular red onion
2 tablespoons chopped Garlic Scapes*
1 red jalapeño
chile pepper, diced
Red pepper flakes, to taste
4 to 5 fresh thyme sprigs
Chicken stock or broth (either homemade or store
Homemade roasted tomato sauce, about 1/3 cup, or use your favorite type of tomato product: sauce, stewed tomatoes, diced tomatoes, or
* Garlic Scapes are the "flower stalks" of hard neck garlic plants, although they do not produce flowers. These stalks start to appear a
month or so after the first leaves.
Note: Green jalapeño peppers may also be used, and you may also throw in a colorful bell pepper from your garden.
An array of baby summer squash
A few more ingredients
Heat a sauté pan, drizzle with the olive oil. Add squashes, onion, Garlic Scapes,
and jalapeño chile pepper. Sauté, stirring occasionally, until the squashes
begin to show a golden brown, and just begin to soften.
Add red pepper flakes, salt, and white pepper to taste. Toss in the thyme sprigs. Add
approximately 3 tablespoons of chicken stock to deglaze pan, stir up browned
bits on bottom of pan and cook until most of the broth is absorbed.
Add just enough tomato product to coat all the vegetables, but do not over sauce.
Place lid on pan, turn heat to low, and cook an additional few
minutes. I like my zucchini just a little
crisp. Cook longer if you prefer a softer bite.
You may need
to add a bit more chicken stock.
Heat through, remove thyme sprigs, and serve.
Makes 3 to 4 servings.