I often feel compelled to buy summer squash even though none of us are huge fans of it. It looks so cute! So versatile! But then I get home and have to scheme to get anyone to eat it.
Truth be told, I still love the deep-fried squash I grew up with in South Carolina. Ilios Noche, a local restaurant, serves a fantastic updated Greek version of fried squash—with tzatziki!
But I may be onto something here with the basil puree. It definitely gave the squash a nice punch. And it was way easier than making pesto. Don’t get me wrong, I love pesto, but I hardly ever make it.
The basil puree from Mark Bittman’s How to Cook Everything Vegetarian is super simple, basically basil in the food processor with olive oil, lemon juice, a tiny bit of garlic, plus salt and pepper. I can see it with roasted veggies, potatoes, chicken, pasta…lots of possibilities. So glad we planted basil seeds. I had no idea it was so easy to grow from scratch, and now we have an overabundance.
What are your summer squash (and garden veggie) go-to dishes? I’ve also found that soaking the slices in Italian dressing before grilling is pretty yummy.