Copyright 1998: James Peterson Vegetables
1 pound assorted baby squash and/or zucchini (about 25)
2 garlic cloves, minced
3 tablespoons finely chopped fresh parsley
3 tablespoons extra virgin olive oil
salt and freshly ground black pepper
Scrub the squash and zucchini and cut of and discard the ends. If the zucchini are more than 1/2 inch thick, cut them in half lengthwise.
Crush the garlic with the side of a chef's knife on a cutting board until it turns into a smooth paste. In a small bowl, combine the garlic and parsley and 1 tablespoon of the olive oil and reserve.
Heat the remaining olive oil in a large skillet over medium heat and toss in the squash and zucchini. Saute over medium heat, stirring or tossing, until the squash and zucchini wither slightly and turn golden brown, about 10 minutes. Spoon over the parsley mixture and toss or stir to break up the mixture so it coats the squash. Saute for about 1 minute more. Season with salt and pepper and serve immediately with a slotted spoon, leaving the cooking oil behind.
1 pound assorted baby squash and/or zucchini (about 25)
2 garlic cloves, minced
3 tablespoons finely chopped fresh parsley
3 tablespoons extra virgin olive oil
salt and freshly ground black pepper
Scrub the squash and zucchini and cut of and discard the ends. If the zucchini are more than 1/2 inch thick, cut them in half lengthwise.
Crush the garlic with the side of a chef's knife on a cutting board until it turns into a smooth paste. In a small bowl, combine the garlic and parsley and 1 tablespoon of the olive oil and reserve.
Heat the remaining olive oil in a large skillet over medium heat and toss in the squash and zucchini. Saute over medium heat, stirring or tossing, until the squash and zucchini wither slightly and turn golden brown, about 10 minutes. Spoon over the parsley mixture and toss or stir to break up the mixture so it coats the squash. Saute for about 1 minute more. Season with salt and pepper and serve immediately with a slotted spoon, leaving the cooking oil behind.
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