I grew my first squash! I have taken the two really sunny garden areas of the yard and decided to convert them to vegetable gardens because I found myself really frustrated trying to grow landscaping plants in the full on Texas sun. Even plants that advertise themselves as full sun seem to need a bit of a break from it here in Texas. However the vegetables seem to be doing really well. I have decided that I really like summer squash plants. The plants themselves are beautiful, with their big flat green leaves, and they seem to be very productive. Here are some little zucchinis still on the vine.
Summer Squash with Lemon and Basil
3 tablespoons extra virgin olive oil
2 tablespoons lemon juice 1 teaspoon lemon zest
2 tablespoons fresh basil, chopped
1/4 teaspoon sea salt
2 large summer squash
For the vinaigrette, in a small bowl, mix together olive oil, lemon juice, lemon zest, fresh basil and salt. For the squash, slice into large rounds. Warm a 10-inch skillet (cast iron is best) until very hot. Place squash in pan and sear over high heat, until browned, 2 to 3 minutes. Flip onto other side and sear additional 2 to 3 minutes, until both sides are browned. Place squash on a large platter. Spoon vinaigrette over squash. Serve warm. (I added some fresh paneer cheese which I I added to the skillet once the squash was cooked and browned for about a minute)