Go to any grocery store or farmer's market right now and you're going to see summer squash. It's one of my favorite vegetables. And now I've got a new way to cook it.
This recipe is simplicity itself, both the preparation and the flavors. Just grate the zucchini and yellow squash, then slowly cook it down with some garlic and olive oil until it practically melts.
Melted zucchini is incredibly versatile. Spread it on toasted bread. Serve it as a side dish with fish or chicken. Slather it on ciabatta, top with thinly sliced mozzarella and warm it in a panini press. Use it in place of tomato sauce on pizza. Or serve it as a dip with pita chips.
Grate zucchini. I used a combination of zucchini and yellow squash to get a nice combination of colors and flavors.
Place grated zucchini in a colander. Leave it for a few minutes to drain and/or squeeze out excess water with your hands.
Heat olive oil (with a bit of butter) and add garlic. Let cook for a minute or so, until the garlic is fragrant but not brown.
Add grated zucchini.
Cook it down for a few minutes until the water starts to evaporate.
And then for a few minutes until the water has completely evaporated and the zucchini starts to clump together. Season with salt and pepper.
Recipe by Jennie Cook
2 pounds zucchini or assorted summer squash
¼ cup olive oil or butter
2 minced shallots, garlic, or combination of both
Salt and pepper
1. Coarsely grate the zucchini. Let it drain in a colander for 3 to 4 minutes or until you are ready to begin cooking. To hasten cooking time, squeeze the water out of the zucchini by wringing it in a clean cloth towel.
2. In a deep skillet, heat the olive oil/butter. Sauté the shallots or garlic briefly.
3. Add the zucchini and toss. Cook and stir over medium to medium-high heat until the zucchini reaches a spreadable consistency, about 15 minutes.
Makes about 2 cups