In the summer when vegetables are flourishing, I find I get carried away at my local green grocer and I end up almost always buying too much of everything. I bought an entire bag full of zucchini and summer squash recently and have been spending the past two days finding new ways to cook them. I had some leftover pancetta in my refrigerator that I needed to use up, so I chopped it up into a small dice and sauteed it to flavor the squash. All I needed was some garlic and fresh thyme and I had a delicious side dish.
Deborah Mele 2011
- 1/3 Cup Diced Pancetta
- 2 Tablespoons Olive Oil
- 3 Small Zucchini
- 3 Small Summer Squash
- 2 Cloves Garlic, Finely Chopped
- Cracked Black Pepper
- 1 Teaspoon Fresh Thyme
- Cut the squash in half lengthwise, then cut it into 1 1/2 inch chunks.
- Heat the oil in a large heavy frying pan, then add the pancetta, and cook it until it begins to brown.
- Add the zucchini into the pan and gently toss the squash with the pancetta and oil to coat.
- Cook over medium heat until the squash is tender crisp.
- Add the garlic and continue to cook another minute or two.
- Remove from the heat and season with the cracked black pepper and chopped fresh thyme.
- Serve warm.
Nutrition Information:Yield: 4 Serving Size: 2 cups
Amount Per Serving: Calories: 175 Total Fat: 14g Saturated Fat: 3g Trans Fat: 0g Unsaturated Fat: 10g Cholesterol: 9mg Sodium: 10mg Carbohydrates: 11g Fiber: 4g Sugar: 6g Protein: 4g