Zucchini – Tales of Summer Squash

    Summer gardens are bursting with produce. It’s that time of year, as the joke goes, when you need to keep your car doors locked or you will find you have been gifted with a bag of produce, most likely zucchini. There are folks who are repulsed by this vegetable but as far as I am concerned – bring it on!

    The resident chef makes an awesome pasta sauce. Over the years he has learned just how useless it is to comment when I take a portion of his sauce to top off a plate of tenderly cooked squash – summer or winter varieties.

    You can classify me as a lazy cook. This recipe is one of those well-worn favorites and about as simple as it gets. I’ve had it for so long that it is yellowed, falling apart, and I have no idea from whence it came. But here it is for all to enjoy. Make it with any squash that comes your way and enjoy!

Zucchini with Walnuts – 6 servings
2 tablespoons cooking oil, butter, or vegan margarine
4 cups zucchini, washed, unpeeled, coarsely chopped
3/4 cups walnuts, bite-size pieces
Salt and pepper to taste

Heat the oil and then sauté the zucchini, walnuts, and seasoning until the zucchini is fork tender – maybe about ten minutes.

    This is a genius recipe for all of its simplicity – you won’t believe how good it is! Be sure to share it with your friends who are also in summertime produce overload.

Mom

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