My favorite part of Summer is definitely the produce. Bushels of zucchini, summer squash, and tomatoes are everywhere. When I was a cooking instructor at a local cooking school, I was tasked with creating a Hill Country summer meal. The surprising touch of heat from the jelly, the saltiness of the cotija cheese and crunch of the pepitas make it a delightful dish. If you can't find cotija cheese, you can add a finely crumbled feta or goat cheese.
Smothered Squash with Pepitas
Ingredients:
- 2 zucchinis, cut into bite size pieces
- 2 summer squash, cut into bite size pieces
- Diamond Crystal salt, to taste
- Freshly ground black pepper, to taste
- 1 1/2 cup cherry tomatoes, halved
- 1 shallot, minced
- 1 clove of garlic, minced
- 2 tablespoons olive oil
- 2 tablespoons Italian Parsley, chopped
- 4 tablespoons jalapeño pepper jelly
- 2 tablespoons unsalted butter
- 1/4 cup chicken or vegetable stock
- 1/2 cup crumbled cotija cheese
- 1/2 cup dry roasted pepitas
Method
1. Heat olive oil over medium heat. Add zucchini and summer squash and season with a pinch of salt and pepper. Cook until tender and squash begins to color.
2. Lower heat and add tomatoes, shallots, and garlic. Cook until the shallots are softened. Add butter, parsley, stock and jelly. Cook until warmed through.
3. Place on a serving platter. Before serving, top with cheese and pepitas.
JerriLynne Clifford
JerriLynne Clifford is founder and owner of Hill Country Bon Vivant. Her story, blog and services can be found at hillcountrybonvivant.com. Her cookbook, soon to be released, is titled The Vineyard Table: Cooking, Wine and Stories of Hospitality.