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 1/4 inch thick
- 1/2 cup simmering water
- 1/3 cup chopped Italian parsley
- 2 Tbs. chopped marjoram or oregano, or torn basil leaves
Heat oil in large skillet. Add squash and cook over medium-low heat, flipping squash every 3 or 4 minutes, until tender and golden, about 20 minutes. Add water and continue cooking until all water evaporates; take care not to burn vegetables.
Season with salt and pepper and shower squash with herbs. Slide onto platter and serve.
- Calories: 80
- Carbohydrate Content: 7 g
- Fat Content: 5 g
- Fiber Content: 3 g
- Protein Content: 2 g
- Sodium Content: 5 mg