Summer Squash with Basil & Goat Cheese

by | Jul 13, 2019 | Basil, Recipes, Summer, Summer Squash, Tomatoes, Vegetable Side Dish, Vegetarian, Zucchini

Summer Squash with Basil & Goat Cheese
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On Thursdays we pick up our weekly box from our local CSA. I’ve always had a small veggie garden, but this year we were a little late getting it going. So I’m relying mostly on produce we get from our CSA Eatwell Farms (which I love!). I currently subscribe to a “box for two” now since it is usually just two or three of us here for dinner and I anticipate my little garden will be producing again soon. This week, I was excited to get yellow summer squash, tomatoes, chard, basil, daikon radish, onions and basil (yay basil!) in my box. Oh, and some delicious plums too.

So, excited about the squash and tomatoes, we had to make our favorite summer vegetable dish. Fortunately I had some goat cheese on hand… because there’s nothing like the combination of basil and goat cheese! Sorry the photo doesn’t look as good as it tastes. Clearly I’m not a photographer, but trust me and give it a try!

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Summer squash with Basil & Goat Cheese

  • Author: Stacey McNeill
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Description

Our favorite summer squash saute works well with zucchini or any other summer squash. A perfect accompaniment to grilled chicken or other meat, and also delicious  or a veggie omelet the next day.

Ingredients

  • 2 Tbsp Olive or Avocado oil
  • 4 medium zucchini or other summer squash, about 1.5 lbs.
  • 1/2 cup chopped onion
  • 2 cloves minced garlic
  • 4 medium tomatoes
  • 4 ounces goat cheese, crumbled
  • 1 cup basil leaves
  • 1/2 tsp Kosher salt
  • 1/2 tsp freshly ground pepper

Instructions

  1. Prepare all ingredients. Slice squash into approximately 1/4 inch slices. Chop onions, garlic. Peel and dice tomatoes (peeling is optional, but I prefer the finished dish without the tomato peel). Slice basil leaves into narrow slices.

  2. Heat pan to medium heat, add olive or avocado oil, and saute onions until soft.

  3. Turn up heat slightly and add zucchini/summer squash. Allow to brown slightly on  one side, and turn over to continue browning.

  4. Turn heat down and add garlic and seasonings.

  5. Add chopped tomatoes and cook down until they release juices and squash appears to be almost cooked through.

  6. Add basic leaves, additional salt and pepper, and goat cheese. Stir well and cook down just a minute or two until cheese is melted and basil is wilted.