Lately, I’ve been getting lots of Summer Squash in my CSA Box. I’ve been grilling them the last few weeks, but decided to stir-fry them instead for a change. This easy recipe can be made in less time than it takes to grill Summer Squash. It just requires a little more time prepping the squash since it needs to be sliced thinly.
To prepare the squash, I cut off the ends, then cut the squash in half lengthwise. Then, I sliced each half into thin half moon shapes. All that’s needed to make this quick stir-fry is a little olive oil or canola oil, some crushed garlic, salt, and toasted sesame seeds.
Simply heat the oil in a wok or large saute pan and add the garlic. Stir-fry until fragrant, then add the squash half moons. Toss until squash loses its rawness but is still firm. You don’t want mushy squash pieces. Sprinkle on a little salt and remove to a serving dish. Just before serving, sprinkle some crushed toasted sesame seeds on top (I used a combination of white and black sesame seeds). That’s it!
Today, Summer Squash is being featured on Food Network‘s Summer Fest this week, and I’m thrilled to be joining in on the fun. Each week, recipes using farm fresh produce will be featured on the Food Network website along with recipes by a group of fabulous food bloggers.
Be sure to check out the following recipes from all my friends participating in this year’s Summer Fest!
Jeanette’s Healthy Living: Quick and Easy Sesame Summer Squash Stir-Fry
Cooking With Elise: Orange Summer Squash Bread
Feed Me Phoebe: Summer Squash and Cornmeal Cakes With Tarragon
Chez Us: Zucchini Pancakes With Minty Dill Crème Fraiche
And Love It, Too: Peter Pan Squash Spiced Oven Fries
Made By Michelle: Pattypan Squash and Tomato Frittata
Cooking Channel: Our Top 5 Favorite Squash Recipes
Daily*Dishin: Summer Squash Confetti Salad
Delicious Lean: Summer Squash Ribbons With Feta and Pine Nuts
Napa Farmhouse 1885: Summer Squash Chips
Ingredients, Inc.: Summer Squash and Kale Sauté
Thursday Night Dinner: Summer Squash Medley
Sweet Life Bake: Zucchini Fried With Tequila-Spiked Avocado Dip
Dixie Chik Cooks: Fried Summer Squash Parmesan Sliders
Healthy Eats: Summer Squash Any Way You Slice It
FN Dish: Cheesy Summer Squash
- 1 large or 2 medium summer squash
- 2 teaspoons olive oil
- 2 cloves garlic, smashed
- salt, to taste
- 2 teaspoons toasted sesame seeds, crushed
- Cut off ends of summer squash, then cut squash in half lengthwise. Slice each half into thin half-moon shapes, about ¼" thick.
- Heat oil in a wok or large saute pan and add garlic. Saute until fragrant. Add squash pieces and stir-fry a few minutes until squash is cooked a little bit but is still firm. Do not overcook or squash will become mushy. Season with a little salt.
- Remove squash from pan.
- Just before serving, sprinkle some crushed toasted sesame seeds on top.
This post has been linked up to Beyond the Peel’s Keep It Real Thursday.