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.

　　

Ingredients

makes 4 to 6 servings

　　2 tablespoons olive oil

　　1 small white onion, chopped

　　2 medium yellow summer squash (about 1 pound), thinly sliced

　　2 medium zucchini (about 1 pound), thinly sliced

　　1/2 teaspoon kosher salt, or to taste

　　Ground black pepper to taste

　　1/4 cup grated Parmesan cheese (about 1 ounce)

　　

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.

　　Eva's Kitchen