I described this favorite to a fellow who was having lunch a few chairs down the bar from me. We had already conversed about what was on the t.v. (television) – we bonded because neither of us care one lick about golf – so I wasn’t a random crank chiming in about vegetable recipes made with what is technically fruit. I was a loose acquaintance.
He asked a question that so many fellows who are having lunch a few chairs down the bar from me ask when conversation, having dispensed with how unappealing televised golf is, turn to innovative or pleasurable ways to prepare squash.
“Is it all squash, or do you mix zucchini in?”
The answer is yes and no.
Zucchini is a squash. It’s a different looking squash than the yellow bowling pin that we traditionally think of and I’ll confess to spending an undue amount of time reading about the differences and similarities between the two hoping to emerge from my research with a really clever Jolly Green Giant dick joke, but there wasn’t much to work with. In the end, close your eyes and eat some yellow squash and then some zucchini and tell me the difference. Yeah… me too.
I mix yellow squash with zucchini for the color contrast. It looks good, especially with the addition of tomatoes. I suppose you could go monochrome with only yellow squash and sun gold tomatoes, suffer the green of the herbs, and not notice a difference behind a blindfold, but we eat with our eyes first. Pretty green, vibrant yellow, and also enticing adjective red tomato make for a much more interesting dining experience.
- 1 zucchini, cubed into roughly ½ inch pieces
- 1 yellow squash, ditto
- ½ small Vidalia onion, diced
- 3 cloves garlic, minced
- 8-10 cherry or grape tomatoes, halved
- Small handful flat leaf parsley, chopped
- ½ cup dry white wine
- 1 – 2 tbsps. butter (you know how much you like)
- a few glugs olive oil
- salt to taste
In a 12” or so skillet, add the olive oil and butter over high heat. When the butter is melted, add all the other stuff minus the wine with a pinch of salt. Stir and two minutes later add the wine. Bring to a boil, turn down to a simmer, and make choices.
Some people like a very firm courgette. Some like a pliable one. Everybody is right when you cook for yourself. Sautée until you are just near the desired texture and then turn off the heat and let sit for five or so minutes to get the wine and parsley and all the other flavenoids intermarrying in the pan. Reheat at high for thirty seconds to a minute – it happens fast – salt to taste, and serve.
A little Tabasco or sriracha won’t send this off the rails, but I like the simple flavors highlighted only by wine.