This vibrant summer dish highlights the tiny, tender “baby” squash found at the Borba Family Farms booth at the Aptos Farmers Market — miniature pattypans and zucchinis bursting with flavor and texture. Despite their delicate size, these squash are firm and slightly bitter, which makes them perfect for high-heat caramelization and pairing with bold flavors. Tossed with fragrant herbs, lemon, and golden, crispy breadcrumbs, this rustic recipe is a simple yet elegant way to enjoy the season’s freshest produce.
INGREDIENTS:
1 pound baby squash (mixed yellow and green zucchini and pattypan)
2-3 cloves garlic, minced
Juice from 1/2 lemon
1 cup breadcrumbs, preferably homemade
1 tablespoon dried herbs (Italian blend, or mix of oregano, marjoram, and thyme) or ¼ cup fresh minced herbs (basil, mint, or a mixture)
Salt and pepper, to taste
Olive oil, as needed (something with lots of flavor)
METHOD:
Halve the zucchini lengthwise and slice pattypans through the stem end. Place in a bowl, drizzle lightly with olive oil, and season with salt and pepper. Toss to coat evenly.
Heat a large skillet over medium-high heat. Add a light film of olive oil and the diced onions. Season with a pinch of salt and pepper, and sauté until translucent and tender, about 5 minutes. Remove to a bowl and reserve.
Add a little more oil to the hot pan. When shimmering, add the squash cut-side down. Let them sear undisturbed for 3–5 minutes, until the surfaces are deeply golden and blistered. Toss occasionally to cook evenly on all sides, keeping them slightly firm in the center.
While the squash cooks, drizzle the breadcrumbs with just enough oil to moisten. Stir in the herbs and season lightly with salt and pepper.
Once the squash is nearly cooked through, make a small well in the center of the pan and add a drizzle of olive oil. Add the garlic and sauté just until fragrant, about 30 seconds. Return the onions to the pan and toss everything together. Squeeze the lemon juice over the mixture and toss again.
Scatter the herbed breadcrumbs evenly over the squash mixture. Increase the heat slightly and sauté for 1–2 minutes, tossing constantly until the crumbs are golden and crisp.
Transfer to a serving platter and enjoy immediately while warm.
YIELD: Serves 4
