You know that you have been slacking when the post about CSA Week 9 recipe comes couple of weeks after the finish of the CSA program. How did all those weeks disappear? All I’m going to say is that summer vacation, start of school year, and crazy work schedule happens to the best of us! Wild, I know!!!

In Week 9, Upswing Farm share included some lovely zucchini and basil. So recipe here is a really easy and quick take on what to do when life gives you zucchini, summer squash (this one was from my garden), and lots of fresh basil.

The recipe takes less than 30 minutes to make, used only a handful of ingredients, and is light, fragrant and incredible for the long, hot, lazy days of summer, as well as these fall moments we are now enjoying.

As summer squash, zucchini and fresh basil are now available year round, you can actually serve this “summer sunshine in a bowl” even at the dead of the winter. When choosing your zucchini and squash pick those that have smooth surface with bright color and fresh look. Those will be fresher pieces that you can use without peeling after giving them a good wash.

This recipe requires grating, and the easiest way to do this is to run the zucchini and squash through a grater attachment that most food processors include. Traditional hand-held grater works too! I recommend that you squeeze some of the excess water out of the grated squash and zucchini before using. If you skip this step, the final dish will be quite water-y, although it will still taste good. So, it’s up to you to decide the amount of liquid you’d like your final result to have.

Lastly, when it comes to fresh basil you will not need to do much to prep it. You can use the entire bunch, after you wash it and trim it. The point is to have basil infuse the dish, and you can fish the large pieces of basil out before serving. Of course, basil is delicious in its own right and if you want to enjoy it just go for it!

This side dish is best served warm, with some toast or good hearty bread for dipping and mopping the bowl. Delicious!

Zucchini and Summer Squash with Garlic and Basil

What you’ll need:

2 zucchinis, washed, trimmed, and grated

2 summer squash, washed, trimmed, and grated

6 cloves garlic, peeled and thinly sliced

2 cups basil leaves, whole

1 tablespoon apple cider vinegar

2 tablespoons olive oil

What you’ll do:

1. Wash the zucchini and summer squash, trim the ends, and grate either using a food processor or a manual grater.
2. Peel and slice garlic thinly. You can adjust amount of garlic to taste but I don recommend going beyond your comfort zone here.
3. In a large pan bring oil to medium heat, add garlic and sauté for 1-2 minutes.
4. Add the zucchini and squash, mix well, and sauté for 5-8 minutes until fully cooked.
5. Add the fresh basil and vinegar, mix well and let rest for 10 minutes or so before serving. Enjoy!

Copyright © Eat the Vegan Rainbow, 2018