If you are like myself and Mr. Indie Fixx, then you have more zucchini and squash than you know what to do with right about now. Between our Recession Garden, our CSA farm share and friends giving us stuff we have fresh summer veggies falling out of the fridge. I’m actually getting pretty tired of zukes and squash, but not being one to waste food, I came up a new way to cook them last night.
I call it ‘Yet Another Way to Make Zucchini’ and it was rather tasty, quick and easy. The sun dried tomatoes and artichoke hearts help to hide the fact that you are eating zucchini for the 4th time this week.
Yet Another Way to Make Zucchini
1 tablespoon of olive oil
2 small zucchini
1 small yellow squash
1 garlic clove, crushed
1/2 red onion, sliced
1/4 cup sun dried tomatoes
4-5 artichoke hearts, quartered (pickled okay, but rinse and drain well)
2 tablespoons fresh basil
S + P to taste
- Soak the sun dried tomatoes in a some water for a little bit. If using those packed in oil, rinse first.
- Saute onion in the olive oil until soft. Add zucchini, squash and garlic and cook for about 5 minutes. I browned them a little.
- Add the sun dried tomatoes as well as some of their soaking liquid. Also add the artichoke hearts. Put on a lid and steam the dish until most of the water has cooked off and the veggies are soft, but still somewhat firm. 2-3 minutes.
- Finally, add the fresh basil and salt + pepper.