Wednesday, August 19, 2020

WELLNESS WEDNESDAY: Summer Squash Makes the Plate

"Eat food, not too much, mostly plants." 
                                                        --Michael Pollan
Summertime is all about fresh fruits and vegetables. Corn, tomatoes, watermelon, green onions, swiss chard, peaches, plums, and summer squash. I have eaten yellow and green (zucchini) summer squash all my life. Sauteed zucchini, zucchini fritters, stuffed zucchini, and zucchini bread.  

Now I spiralize zucchini. I use a simple two-sided grater. One of my favorite summer meals is to add a pile of spiralized zucchini to a pot of Italian pasta during the last minute of cooking and serve the pasta and zucchini with homemade marinara sauce and sourdough bread. 

In the past several years I have been able to buy baby squash from local farmers at the farmers markets. It is amazing!  Below is one of the newest recipes from the Growing Healthy Kids Test Kitchen. It is a summertime winner!

This recipe was created when baby squash was readily available at the New Albany Farmers Market. While summer squash is always delicious, baby squash is one of life's culinary delicacies. This dish will complement your favorite pasta or ravioli. 

• 10-15 baby squash, thinly sliced on a diagonal (about 1-1/2 cups) 
• 1 teaspoon olive oil (or substitute 1-2 Tablespoons vegetable broth) 
• 4 cloves fresh garlic, minced 
• 2 Tablespoons julienned sun-dried tomatoes 
• 2 Tablespoons fresh parsley, minced 
• Lemon zest, to taste
• Freshly ground black pepper and pink Himalayan sea salt 


Heat oil in medium saute pan over medium heat. 
Add squash. Saute for 5-6 minutes, stirring occasionally. 
Add garlic and sundried tomatoes and cook 2-3 minutes. 
Add parsley, lemon zest, pepper and sea salt, to taste. 
Serve immediately. 

With love, 
Nancy Heinrich, MPH 
Founder and Wellness Architect 
Growing Healthy Kids, Inc.