Moroccan-Spiced Summer Squash
The freezer is full but the summer squash don’t care.
It’s been hot again and that is supposed to slow them down.
That’s not happening.
I’m tempted to ‘forget’ to water them, except they are now so intertwined with the winter squash I can’t water one without the other.
I can, of course, just pull one or two of them out…. Which I’ll do as soon as it cools down enough to work in the garden.
In the meantime I’ll just keep cooking summer squash.
PrintMoroccan-Spiced Summer Squash
This dish was inspired by the spice sellers in the souks of Marrakesh. Summer squash, zucchini, courgette…. they are all the same vegetable. A zucchini is merely a green summer squash. I used 1 green and 1 yellow.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 2 servings 1x
- Category: Summer Vegetables
Ingredients
- 2 small summer squash, 6 – 7″ long, thinly sliced
- 2 yellow tomatoes, peeled and roughly chopped
- 1 medium onion, roughly chopped
- 4 cloves garlic, minced
- 1 tbs olive oil
- 1 tsp cumin
- 1 tsp paprika
- 1 tsp chili powder
- 1/2 tsp cinnamon
- 1/2 tsp powdered ginger
- 2 tsp soy sauce
- 4 tbs parsley, chopped
Instructions
- Heat oil in a large nonstick skillet over medium-high heat.
- Add all spices, onion, and sauté until onion is tender.
- Turn heat to medium, add garlic, squash slices and continue to sauté for about 5 – 6 minutes, stirring occasionally, until courgette just starts to get tender.
- Add tomatoes, soy sauce.
- Reduce heat to medium-low, cover and simmer until tomatoes soften and squash is tender, about 10 minutes longer.
- Stir in parsley and serve.
Notes
Frying the spices brings out their flavors. It’s a step that is very important but often overlooked. Just be mindful that they don’t burn.
Keywords: summer squash, Moroccan spices
It’s hot again.
But I’ve decided complaining about the heat is getting boring…. Probably as boring for you to read as it is for me to type,
And it’s supposed to be 10C (20F) cooler on Sunday so the end is in sight. We can deal with one more day.
Anyway, I need to figure out how to be, if not happy, then at least content in the moment.
Every moment.
Our moments are finite and we need to appreciate them.
Complaining about the heat and the rabbits and the rats is not conducive to being zen
Making lists of all the jobs that need to be done is probably not the best way, either.
I’ve thought about teaching myself to meditate. I even bought a book….
It’s on my list of things to do.
Fall is coming…. It’s cooler, the summer work is winding down.
I’ll have more time then.
I wish I liked squash. This looks delish! Alas, I do not like it. 🙁
Life is too short to not be happy. Admittedly, I’m a lot happier now that I’m retired and not driving an hour one way in horrendous Michigan traffic, for work… 😉
I never liked it when I lived in the US. Even now, when we eat it constantly, I have to add a lot to make it palatable for me lol
I never had a terrible commute – living in the outer suburbs and our office was on the fringe…. And hour had to be horrid!
I never have enough time ! This seems to get worse the older I get but at least I am enjoying myself because I have the time to stop and watch the swallows swooping overhead when hanging out the washing or watch the tiny toad and couple of equally small frogs hiding among the vegetables.
It seems to have been an exceptional year for squash, cucumbers, beans and plums in our area despite the heat.
I do try to take the time to appreciate the little things. This mornings sunrise was glorious – and I did not rush back to get my camera lol
But there is just always so much I want to do…. I need to slow down
More Moroccan inspirations coming your way shortly !!
I know…. Can’t wait!