A few weeks ago, Katie shared some extra zucchini and yellow squash with me. I wanted to try something new, so I googled a ton of recipes. None of the recipes were "just right" for us. (Remember my picky eater?) I finally tweaked/combined a couple of different recipes to make our own dip/spread that turned out to be incredible!
I began by heating up a little olive oil and a few tablespoons of butter in my pan with some minced garlic.
I washed and cubed a large zuchinni and a large yellow squash and added them to the butter/olive oil & garlic.
Then you can add some fresh herbs - I had basil, oregano, tarragon, rosemary and parsley - plus a generous dash of salt and pepper. I let it all cook down, then added a splash of white wine. I also added a good handful each of sliced black and green olives. I think everything is better with olives! This mixture looked so fresh and colorful in the pan, don't you think?
Let the veggies cook down for 15 - 20 minutes over medium heat. Stir as needed. Then reduce heat to low and let this simmer for about 40 minutes, stirring occasionally.
I served this two ways - as a chunky dip with some veggie chip/scoops we picked up at Costco, and also as a spread on some crunchy whole wheat toast. Honestly, we loved it both ways! Even my son tried it and liked it. Cooking it down for so long lets the veggies get very soft so it all spreads out wonderfully on the bread. Delicious!
I made this recipe a second time later that week. That time I took more of the seeds out of the squash and zucchini, and added a dollop of pesto sauce as it simmered. Wow - that made it taste even more incredible. You can most definitely tweak this to fit your taste - add what you like, take out what you don't!
It's a definite keeper for us. I love that it's a great way to use up all those squash and zucchini your garden provides during the summer. Hope you like it as much as we did!
What's your favorite squash recipe? Leave a link in the comments below so I can try it too!