Many people think of squash as a winter vegetable, or at least I do. But summer squashes – the best known of which is zucchini – are a terrific vegetable that bear little resemblance in taste to their hearty winter cousins.
Summer squash is quick and easy to prepare, but unlike many vegetables, it is actually well served by somewhat longer cooking. You only need to heat summer squash for 5-10 minutes to soften it and make it tasty, but 25 or 30 minutes of cooking will enhance that squashy flavor.
Here’s what I did to the squash above:
1. Roughly chop some summer squash or zucchini or, for a colorful combination, both.
2. Saute some sliced garlic in olive oil for 30 seconds until it turns translucent.
3. Add the squash and salt generously.
4. Saute for anywhere from 5 to 45 minutes depending on how much time you have and how brown you like your squash.
5. Add more finely chopped fresh parsley than you think you should.
If you’ve got a little extra time on your hands, try salting the squash before cooking. Just toss the chopped squash with a liberal amount of salt and let sit in a colander for 20-30 minutes, then give it all a quick squeeze. This will wick away a lot of the water in the squash and yield a denser, more flavorful end result.