The small round zucchini on the right are about the size of tennis balls and taste nothing like large bats of zucchini. They're much less watery and quite flavorful, as are the little patty pan yellow squash beside them. Add ripe tomatoes and a handful of fresh basil and you have a fine summer dish.
Sauteed zucchini and squash
2 tablespoons olive oil
3 small round zucchini
4 patty pan squash
Salt and pepper, to taste
2 medium tomatoes, cored and cut into thin wedges
Small handful fresh basil leaves, stemmed and chopped
1. Heat a large skillet and add the oil. When it is hot, add the zucchini and squash. Cook, without moving the vegetables, for 3 minutes or until they brown on the bottom.
2. Add salt, pepper, and tomatoes. Lower the heat, and cook, stirring often, for 5 minutes or until the vegetables are tender. Sprinkle with basil. Sheryl Julian
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ContributorsSheryl Julian, the Globe's Food Editor, writes regularly for the Food section.
Devra First is the Globe's food reporter and restaurant critic. Her reviews appear weekly in the Food section.
Ellen Bhang reviews Cheap Eats restaurants for the Globe and writes about wine.