I know I just made squash the other day, but it is just so gorgeous this time of year I can’t help myself it is too good. This is actually a totally accidental recipe. I had the cut chives and minced ginger left on the cutting board from making a seared tuna appetizer, and since I overcooked the tuna to medium rare rather then rare the squash was the winner of the night. This would work with any summer squash – I used a yellow crookneck but I think zucchini would work equally well. Anything you can saute and eat with it’s skin on.
For more herb and vegetable recipes check out the weekly Weekend Herb Blogging round up, this week it is over at Kochtopf. I also just found out that I will be hosting it next month which is highly exciting!
[print_this]Summer Squash with Ginger and Chives
2T olive oil
1 clove garlic, peeled
1t fresh ginger, minced
1 medium summer squash, scrubbed (could be yellow crookneck or zucchini etc.)
salt and freshly ground pepper
1T tamari or Japanese soy sauce
1T fresh chives, chopped
Cut in half. With flat side down cut the squash into 3 inch long sections crosswise. Cut each section into 1/4″ slices lengthwise. Set aside.
In a medium skillet add the garlic and the oil and bring up to medium, let garlic sizzle until a light golden brown. Remove from the olive and add the ginger. Cook, stirring for 1 minute then add the squash. Toss the squash to evenly coat with oil. Sprinkle with a healthy pinch of salt and a grinding of fresh pepper. Cook, stirring occasionally for 3-6 minutes or until just bite tender. Toss with the tamari and chives and serve immediately.[/print_this]