Too Many Squashes?

BY: ERIK OBERHOLTZER

So many have been asking about summer squash. We share 2 simple recipes to help navigate the abundance. One that preserves a taste of summer for you to savor. The other is a quick dish that is guaranteed to impress the family and lucky dinner guests.

Zucchini Confit

This is a childhood memory that I revisit each summer.

Ingredients

• 2 large zucchini, cut into large chunks

• 1 sweet summer onion

• 4 cloves garlic

• 1 cup extra virgin olive oil

• 1 Tbsp sea salt

Method

In a medium saucepan, heat oil and add onions, garlic, and salt. Allow to sweat until soft. Add squash and slow cook until very tender. Adjust seasoning and place in a canning jar. Seal for later use or preserve for winter by boiling the jar until it pops.

Heirloom Squash and Tomato with Saffron

I first did a variation of this at the Lark Creek Inn in Marin County as a young cook with Bradley Ogden. We used it for a halibut setup but it is great on its own as a side dish or part of a larger meal.

Ingredients

• Summer squash of any variety, cut bite-size

• Garlic, sliced

• Heirloom tomato, blanched, peeled, rough diced

• Cumin, coriander, fenugreek, saffron, ground in mortar & pestle

• Cilantro leaves

• Basil leaves

• Extra virgin olive oil

• Sea salt

• Jalapeno, sliced thin

Method

Add olive oil to a stainless steel saucepan under medium heat. Add squash, garlic, salt, and reduce heat so vegetables cook without browning. Add spice mix and stir a bit more to lightly toast. Add tomatoes and stew together for about 5 minutes for all ingredients to come together without overcooking. Finish with jalapeno, basil, and cilantro to serve immediately.