Summer Squash with Tomato and Dill
February 14, 2021
Gluten-free · Nut-free · Soy-free
Even though we’re in the middle of winter (and a very snowy one at that!) I couldn’t help but grab this beautiful summer squash at the grocery the other day. When it’s cold and dark outside sometimes cooking something colorful and fresh is a great way to bring some brightness and freshness into your life!
This dish is a super simple but flavorful way to make the most out of this beautiful vegetable. It stays whole so that it can show off its shape and it’s a 1-pan recipe that you can whip up any time you want a delicious vegan meal that’s gluten-free, soy-free and nut-free. Minimal ingredients, minimal cleanup.
It’s got a bit of a Mediterranean feel to it—the squash is cooked in the pan with garlic, onion, and crushed tomatoes. Then finished with raw onion, fresh dill, and a squeeze of lemon juice. The trick is to get some nice-looking squash and score it well so that you can see those beautiful char marks that are going to be made more prominent by the caramelization in the pan.
Substitutions
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You can always substitute the summer squash for zucchini if you don’t have any on hand.
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If you can’t find crushed tomatoes in a can, use fresh tomatoes and chop them up.
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Instead of dill, use fresh parsley, oregano, or even thyme.
Equipment
One of the things that makes this recipe awesome is that you only need 1 pan! You can use any skillet you like, but my preference is a cast-iron pan since it conducts heat very well and evenly, is easy to clean, and has the added benefit of adding actual iron to the food itself.
Uses
This dish can be served as an appetizer, side, or even entrée if you pair it with something else.
To make it an entrée, serve it with brown rice, quinoa, any whole grain of your preference, or toasted grain bread.
Serves: 4 (as an appetizer)
Ingredients
2 medium summer squash, scored
Sea salt, to taste
Freshly-ground black pepper, to taste (optional)
30ml olive oil
5g (1 clove) garlic, thinly sliced
15g sliced yellow or white onion (about 1/8 of a small onion), plus a few more slices for topping
70g crushed Italian tomatoes
110ml vegetable broth
Zest of 1 lemon
Toppings
Sliced raw yellow or white onion
Juice of 1/2 lemon
Dill leaves
Method
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Cut each squash in half lengthwise. Score and season with salt and pepper if using.
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Heat a medium cast-iron pan or skillet on medium-high heat. Add olive oil and place summer squash facing down in the pan. Cook for 3 minutes or until the squash becomes golden on the bottom.
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Move the squash to one side of the pan and to the other side add garlic, 1/2 of the onion, and tomatoes. Once the garlic starts to get golden, mix it together with the onions and tomatoes. Cook for 3 more minutes, then add vegetable broth and lemon zest. If you’re in a hurry, use half of the amount of broth and cover the pan with a lid.
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Cook for 4 minutes on medium-high flame or until tender. Taste and adjust seasoning, adding a pinch of salt if necessary. Serve in the cast iron pan if using or on serving plates. Top with some more raw sliced onion, a splash of fresh lemon juice, and some dill leaves.
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