{"id":2096,"date":"2020-07-17T16:35:55","date_gmt":"2020-07-17T20:35:55","guid":{"rendered":"http:\/\/www.agooddish.com\/?p=2096"},"modified":"2020-07-17T16:35:55","modified_gmt":"2020-07-17T20:35:55","slug":"what-to-do-with-all-that-zucchini-and-summer-squash-just-caramelize-with-onions-and-add-fresh-dill","status":"publish","type":"post","link":"http:\/\/www.agooddish.com\/?p=2096","title":{"rendered":"What To Do With All That Zucchini And Summer Squash? – Just Caramelize With Onions And Add Fresh Dill"},"content":{"rendered":"
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Saut\u00e9ed dilled squash<\/span>
Earthenware bowl by Adero Willard<\/a><\/span><\/figcaption><\/figure>\n

From the beginning of summer all the way into September, there is just too much zucchini and summer squash around. We get it in our CSA farm share but I see it overflowing bins at the farmer\u2019s markets and in people\u2019s gardens. What to do with all that squash? You can\u2019t just eat it out of hand like a cucumber or green bean. You can bake it into loaves of bread or into pancakes or muffins but those projects almost always include sugar. I tried making them into noodles but not only did I cut myself badly in the process but I also didn\u2019t enjoy the outcome. Occasionally I grate some into an omelet or salad but my husband, Brooks, hates it so much that I try not to sneak it on him. My standby for tackling a pile of green and yellow squash<\/a> is to caramelize it with onions and top it off with a big handful of dill, fresh, if possible. We had it last night for dinner and Brooks actually said he enjoyed it!!<\/span><\/p>\n

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Onions just starting<\/span>
to caramelize<\/span><\/figcaption><\/figure>\n

What savory dish doesn\u2019t taste good with caramelized onions? In this recipe, the taste is masked by the sweetness of the onions, the green of the dill and the brown sugar flavor of the caramelization<\/a>. The more you caramelize both the onions and the squash, the better the whole dish will taste. My mother used to make this recipe, or something like it, with the mountains of zucchini<\/a> either from her garden or from the bags of it friends and neighbors would give her. It was so much better than the soggy steamed or pulpy roasted with tomatoes recipes she made in an effort to use it all up. Don\u2019t skimp on the size of your pan; the onions and squash will caramelize best in a large skillet. Try to use smaller, younger squashes rather than the larger, seedier, spongier beasts. Pattypan<\/a> varieties work as well as the straight neck squash, but make sure to cut them in even, not too thick slices. Fresh dill works best but dry is acceptable. Just add the herb at the end of cooking so it stays fresh. And although you want caramelization, please, please don\u2019t overcook the squash to a slushy mess. You can easily double the recipe and use up all your squash. Plus it tastes good leftover which means less cooking in hot weather, always a good thing.<\/span><\/p>\n

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Earthenware bowl interior<\/span>
by Adero Willard<\/a><\/span><\/figcaption><\/figure>\n

DILLED SQUASH WITH ONIONS<\/span><\/p>\n