When I was a kid, my mom cooked squash all the time because it grew (abundantly!) in our garden. I admit I had to learn to love it, and this is one of the ways I learned. Slow cooking and a touch of Parmesan bring out the natural sweetness of the squash. It’s also beautiful; the green and yellow colors really pop off the plate.
Recipe information
Yield
makes 4 to 6 servings
Ingredients
Preparation
Step 1
In a large skillet with a tight-fitting lid, heat the oil over medium heat. Add the onion and cook, stirring occasionally, just until tender and fragrant, about 3 minutes.
Step 2
Add the summer squash, zucchini, and salt. It may be necessary to let some of the squash and zucchini cook down a little before you can add all of them to the pan. Stir well, cover, and cook for 10 minutes, stirring occasionally. Check the texture: If you prefer a little more cooked, return the pan to the heat and cook, covered, for a few minutes longer.
Step 3
Remove from the heat and add salt to taste and several grindings of black pepper. Transfer the squash to a serving bowl and sprinkle the Parmesan on top. Serve.
