2 tablespoons olive oil
1 onion, thinly sliced
1/2 teaspoon mild paprika, preferably hungarian
6 small yellow summer squash, cut into 2 by 1/2-inch strips
2 tablespoons fresh dill chopped
Juice of one lemon, about 1 1/2 tablespoons
4 ounces soft chèvre, thinned with milk to a yogurt-like consistency
1. Heat the oil in a large skillet. Add the onion and paprika and sauté until the onion is well wilted, about 5 minutes. Stir in the squash, dill, and lemon juice and sauté 1 minute more. Cover the pan and cook over low heat until the squash is barely tender, about 4 minutes.
2. Remove from heat and stir in the chèvre. Taste and add salt if necessary. Serve right away.
Note: Any summer squash or zucchini can be used in place of the yellow squash, or a combination of whatever you have on hand.
This is adapted from the Gardeners' Community Cookbook and was chosen to use up the yellow squash I’d gotten from the market. And, of course, I love goat cheese. The recipe turned out great and I’d love to experiment with other squashes in the future.
Shown here with Broiled Salmon with Fresh Tomato Salsa.