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Summer Squash with Tarragon

Summer Squash with Tarragon

It doesn’t get any better than fresh produce from the garden!

I made Summer Squash with Tarragon using pattypan, but it would be equally good with yellow crookneck, zucchini, or any available summer squash.

Fresh tarragon is a special treat and pairs perfectly with the delicate flavor of the squash. If fresh isn’t available, use dried instead, it’s still delicious.

We grilled it in a grill pan, but you could also prepare it on the stove top in a skillet.

Summer Squash with Tarragon
Recipe type: Vegetables
Serves: 2
  • 4 cups summer squash, cut in chunks (I used pattypan)
  • 2 T. olive oil
  • ½ tsp salt
  • ¼ tsp freshly ground black pepper
  • 3 sprigs fresh tarragon, if available (2 tsp chopped)
  • OR 1 tsp dried
  1. Cut the squash in chunks and put it in a bowl. Drizzle with the olive oil, add the salt, pepper and tarragon. Stir to mix.
  2. Heat a grill pan on the grill over high heat. When hot, add the squash. Cook, stirring occasionally, until it begins to brown.
  3. Reduce heat to medium, close the grill lid and cook until it is fork tender.
  4. NOTE: You can sauté this in a skillet if you prefer.
Nutrition Information
Calories: 162 Fat: 13.63g Carbohydrates: 8.96g Sugar: 4.97g Sodium: 586mg Fiber: 2.74g Protein: 3.31g Cholesterol: 0