This is a simple seasonal recipe that highlights the flavors and freshness of summer (and can be done in a jiffy at a campsite).
Summer squash refers to vegetables such as zucchini and yellow squash, that look like gourds, but have thin, tender skins. Right around this time of summer backyard gardeners start to harvest so many of them, they will be giving them away. This is a fast and easy way to take advantage of the bounty without working too hard!
Sauteed Summer Squash with Oregano and Lemon
1 Tbs extra virgin olive oil
1/2 medium onion, peeled and diced
2 medium summer squashes (yellow/zucchini), quartered lengthwise and sliced
Tsp dry oregano
Juice of half a lemon (you may add by teaspoon to taste)
Salt and pepper to taste
Heat olive oil in a skillet at medium high until liquid and fragrant. Add onions and stir to coat. Add zucchini and stir to coat. Lower heat and cook until just tender, about 5 minutes. Add oregano, lemon and salt to taste and cook until flavors are blended, just a minute or two, longer if you want it very tender. Serve over rice, with pasta or just on its own.