Zucchini (and Squash) with Herb Sauce

Yep it’s getting to be that time. The time when one’s house is overrun with squash – summer and zucchini. Which makes it time to look for new ways to use it. I’m having dinner at a neighbor’s house tonight so I need something worthy of serving to others, but that doesn’t require a trip to the store. This just required a trip to the fridge and the herb garden. Excellent. And I gotta say, it’s good.

This is a sauce that you could use on all kinds of things. It’s herby and salty and lemony. It would be great on roasted potatoes. Yummy as a twist on a caprese salad. Good on chicken or fish. Perfect on pasta Yep, this one’s a keeper. Parsley, basil and oregano from the garden. Capers, onion and a lemon from the fridge. Throw it all in a little chopper with some olive oil and salt and you’re done.I opted not to steam the squash. I sliced it and about 2/3 of an onion and threw it in the trusty cast iron skillet.  Can’t really beat squash done that way.  If they brown a little it just adds to the flavor.

This is a dish best described as incredibly fresh tasting.  The squash is cooked, but not to death.  The herbs are vibrant and green.  Capers add a briny flavor that’s much more interesting than just salt.  The lemon juice is bright and citrusy and the lemon zest really puts it over the top.  You can serve it warm or at room temperature.  Perfect for cookouts and picnics. It’s possible that it’s good cold too, but I don’t know yet.  If there’s any leftover I’ll let you know! 

Good? I really like it.
Easy? Absolutely. 15 minutes tops.
Good for company? I sure hope so!
Special shopping? Nope.

Zucchini with Herb Sauce


1/4 cup finely chopped fresh parsley
3 tablespoons finely chopped shallots
1 tablespoon chopped fresh basil
1 tablespoon chopped capers
2 teaspoons grated lemon rind
1 teaspoon chopped fresh oregano
2 teaspoons extravirgin olive oil
1 teaspoon fresh lemon juice
1/4 teaspoon sea salt
6 C zucchini and/or squash, sliced
1/2 large onion, halved and sliced thin


Combine first 9 ingredients in a small food processor. Pulse until chopped fine and well combined.
Heat olive oil in a heavy skillet. Add squash and onions. Saute until the squash just begins to soften.
Toss with herb sauce.


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