Although my squash plants died, I was fortunate enough to get a couple of zucchini out of them first. Unfortunately, no yellow squash. But the good news is a coworker had an overabundance, so I nabbed a few! Add my onions, tomatoes, and herbs, and voila! — Italian Squash. I’m sure you’re seeing a theme here with “Italian” being in the name of so many of my recipes. Well, they’re family recipes, so what else am I going to call them? 🙂
- 2-3 zucchini (depending on size)
- 2-3 yellow squash (depending on size)
- 2-3 onions (depending on size)
- 12-15 plum/roma tomatoes (depending on size)
- vegetable oil
- 3 large sprigs of fresh Italian flat-leaf parsley (or 1 tsp dried parsley)
- 6 small sprigs of fresh oregano (or 1 tsp dried)
- 1/2 teaspoon red pepper flakes (optional)
- salt to taste
1. In a large skillet, add vegetable oil (enough to lightly cover bottom of pan) and sliced onions.
Sweat the onions on medium heat while cutting the rest of the veggies. Be careful not to cook on too high heat, else they’ll carmelize.
2. Slice the rest of the vegetables as shown in the pictures below:
3. Once the onions are soft, add the zucchini, squash, and tomatoes and stir. Keep the heat on medium and cover the pan.
4. After 5 minutes, add parsley, oregano, red pepper flakes and salt. Stir. Cover.
5. Cook another 10 minutes or so, covered. The squash is done when it is al dente – soft but still firm. (You don’t want to overcook and have mushy squash!)
Serve as a side dish or over spaghetti.
What’s your favorite way to cook summer squash?