This summer season I did not plant squash or zucchini on my little garden. However some of the squash seeds that I sowed last season “decided” to grow this time in a midst of my new small strawberry field.
Here is one of my favorite and delicious recipes of stewed squash. It also works with zucchini or pattypan squash.
- Squash – 4 to 6 small to medium size (younger are better)
- Tomatoes – 3 to 5
- Onion, white or yellow – 1 medium
- Seasoned salt, to taste
- Black ground pepper, to taste
- Olive oil or avocado oil, for frying
- Wash vegetables. Cut squash (or zucchini) to cubes or circles or quarter circles (I prefer 1 cm thick).
- Fry squash on high heat in oil on both sides until they are golden brown. Sprinkle with seasoned salt and pepper while frying.
- Transfer fried squash circles/cubes into a pot. Keep oil in pan.
- Chop onion into quarter circles, fry on high heat (in oil that left after frying squashes), stirring, until golden. Add onion into the pot with squash.
- Cut tomatoes into chunks, add to the pot.
- Mix everything, start cooking on high heat until naturally occurred juice/liquid is boiling, then reduce heat and cook until all vegetables are soft. Do not cook too long. Usually squashes already become soft while frying.
- Serve hot or warm with a piece of bread. Enjoy!