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
Summer Squash With Pancetta And Fresh Thyme
Yield: Serves 4
Prep Time: 10 mins
Cook Time: 20 mins
Fresh summer squash just needs a little pancetta and fresh thyme to make it sing.
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.