One Simple Thing: Zucchini (and the Beauty of Late Summer)
Everyday ways to savor one of summer’s best
August meals are often the quiet kind—simple, unhurried, and full of what’s most abundant. And more often than not, that means zucchini. Or yellow squash. Or my personal favorite—pattypan.
They don’t ask for much. A hot skillet, a splash of olive oil, a clove of garlic. Maybe a pinch of red pepper flakes, for depth of flavor. A bit of salt, a generous sprinkling of parmesan.
That’s it. That’s dinner. Or at my house, more likely the side to the main event, that happens to disappear first. It can also be lunch, or a you’ll snack you nibble on as the afternoon wains.
This is the kind of cooking that feels just right for now—when gardens are overgrown, light is golden, and summer is quietly slipping toward its close. But not yet. Not until we savor every… last… moment.
Sautéed Zucchini with Garlic & Parmesan
More often than not, you will find this easy side dish on my table this month. Zucchini goes with everything and tastes like summer in every bite. This recipe takes about 10 minutes and is my go-to quick side. Experiment with other squashes, like pattypan or yellow squash, for variety!
Ingredients:
3 medium zucchini, summer squash, or a combination, cut into half-moon slices.
1-2 tablespoons olive oil
2-3 garlic cloves (minced or pressed)
Salt & pepper
1/2 teaspoon crushed red pepper flakes (optional, but highly recommended)
Freshly grated Parmesan
Instructions:
Heat a tablespoon or two of olive oil in a large skillet over medium-high heat. Add garlic and cook until fragrant (30 seconds or so).
Toss in the sliced zucchini and sauté until just golden and tender, 6–8 minutes. Don’t overcrowd the pan.
Season with salt, pepper, and a pinch of red pepper flakes.
Remove from heat and top with freshly grated Parmesan. Serve warm, or at room temp. It’s even good cold.
More Ways to Love Zucchini
If you’ve got a basket full, here are a few reader-favorite recipes from 31Daily:
Classic Zucchini Bread – A tried-and-true favorite, warmly spiced and delicious!
Zucchini Brownies – Rich, chocolatey, and secretly full of veggies.
Garden Pasta with Zucchini & Tomatoes – Quick, colorful, and perfect for a weeknight.
Stewed Tomatoes & Patty Pan Squash - One of my favorite combinations.
Zucchini Frittata – For a satisfying but light August meal.
A Final Thought
“August is the border between summer and autumn; it is the most beautiful month I know.” – Tove Jansson
Whether you’re pulling squash from the garden or picking it up at the market, I hope you take a quiet moment this week to savor the season, one simple bite at a time.
Until next week,
Stephanie
P.S. If you love zucchini like we do, you will find many more ideas to use them, from healthy zucchini bread to brunch favorites, sides, and even soups.