Thin-Sliced Summer Squash Showered with Herbs
Serves 4 to 6
Regardless of color, shape or size, all summer squash cook in about the same amount of time, so you can combine and use any and all varieties you find at the market. Try the Ronde de Nice, an interesting round squash.
- 2 Tbs. olive oil
- 2 lbs. mixed summer squash, such as patty pans, crooknecks and Rondes de Nice, sliced ¼ inch thick
- ½ cup simmering water
- ⅓ cup chopped Italian parsley
- 2 Tbs. chopped marjoram or oregano, or torn basil leaves
- Sea salt and freshly ground black pepper to taste
at a glance
