A quick dish with summer staples, this dish is brightly flavored with nice contrasting textures.
INGREDIENTS:
1½ pounds summer squash, sliced ¼ inch thick ½ onion, cut into ¼ inch dice 2-4 tablespoons pesto, at room temperature ½ to 1 cup bread crumbs, homemade preferred Olive oil as needed Salt and pepper to tasteMETHOD:
Put the squash into a bowl and add just enough oil to coat, and toss to coat evenly. Season with salt and pepper and toss to distribute all over.
Heat a large sauté pan over medium-high heat. Film the pan bottom with oil. When the oil just starts to smoke, add the squash. Cook until the sides are blistering and golden, tossing to prevent burning and cooking on both sides.
While the squash cooks, dilute the pesto with enough oil that it is a little runny so it will distribute amongst the squash when heated. Put the breadcrumbs into a bowl and lightly drizzle with oil. Use just enough to darken and barely moisten the crumbs. Season with a little salt and pepper.
When the squash is colored and just losing its “raw-ness”-it should not be raw, but not soft either, tip into a serving dish. Add the onions to the pan and cook until “clear” and fragrant, just cooked through.
Add the squash back into the pan and toss to mix with the onions. Add 2 tablespoons of pesto and toss and stir to evenly distribute the pesto amongst the squash.
When the squash is warm, add the breadcrumbs and toss to combine. Cook just long enough to color the crumbs to golden.
Serve hot or at room temperature.
Serves: 4
Source: Chef Andrew E Cohen
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Dear Chef Andrew, I love the zucchini recipes; my garden has a lot of them and very large, so I need new ways to use them. Thanks. M