I know summer squash (a group that zucchini is a part of) is sort of a joke among gardeners  and neighbors in the summertime. They are abundant and prolific and even the most beginning level gardener can be quite successful with them. 

Growing up I swear I ate buckets of zucchini and crook neck squash and I really hated it.  My mom (love you) would boil those babies and they were pretty tasteless, at least in my opinion. Then my younger sister got married and her new husband cooked up a zucchini on the grill with lemon pepper seasoning….And. I. Was. Hooked. Add to that I start getting these seed catalogues, from Bakers Creeks and Johnny’s Seeds that has all sorts of summer squash, different shapes and colors and sizes.  Not only had my taste buds been satisfied, but my urge for fun and variety was being satisfied.

I’ve grown summer squash ever since.  There are so many different ways to cook summer squash, Pinterest is full of great recipes, but I’d like to share my go-to way of cooking it.  My kids even like it.  This year when I served up the first of the squash my 12 year old boy gave a shout and a fist pump he was so excited!

My method is quite simple:

wash

slice it up in whatever desired shape and size

heat up some type of fat (butter, bacon grease, olive oil, etc) until its nice and hot, add the squash

season as desired (we love garlic salt)

cook until soft, but not mushy, and the edges get a nice golden brown color

serve warm.

 

Enjoy!