In my last post I talked about the tomatoes I’m growing this year. Although nothing compares to fruits and vegetables you grew yourself– and nothing beats the price, after a few years’ hiatus from keeping a full garden, I wasn’t feeling nearly ambitious or energetic enough to attempt much more than that. This is what makes having so many farmers’ markets available to me in the summer essential for meal planning. I know I can get just about anything I didn’t grow myself, from local farms I know and trust to grow/raise sustainable and organic produce, meat and seafood (alas, there’s no such thing as “organic” seafood). I picked up some gorgeous local, organic green and yellow zucchini, and pattypan squash, along with several types of tomatoes for this Squash Provencal from my favorite vendor, Atlas Farm. I made my own stewed tomatoes, but you can use canned. I used canned for years and it was always delicious. I’ll have a recipe up for the homemade version soon that will render you unable to use anything else. This dish produces a lot of juice; A flavorful marriage of the veggies and tomatoes that make for a delicious sauce. It’s the perfect summer meal over nearly any grain or potatoes, simple baked white fish, roasted chicken, or cooked a little less and served as a side dish. We had it over pasta. You might even be lucky enough to have an abundance of squash growing in your own garden. If so, consider me envious. Nonetheless, I just know you’ll enjoy this dish as much as we do wherever you’re able to get your squash.
Summer Squash Provençal
2 pounds summer squash (green and yellow zucchini, pattypan squash)
1/4 cup olive oil or Butter, Divided
3/4 Cup Fontina or Mozzarella cheese, shredded, optional
1/2 cup grated Parmesan or Romano cheese
Serve over or as a side. Enjoy!