The easiest vegetable to cook, in my opinion, is summer squash. Yes! Now there is no excuse to not eat your vegetables! There is very minimal prep work, it’s so fast, and this lazy cook (i.e. moi) loves that. I got this from the grocery bag to the table in less than 10 minutes. I like to mix yellow and green squash for some nice color variety. Also, I just looked up squash and found out from Wikipedia that it’s, technically, a fruit. Interesting. So now I guess there is no excuse to not eat your fruit!
My main issue with many of the vegetables served these days is that they are overcooked. The more you cook those veggies, the more wilted, saggy, lifeless and sad they become. You basically drain those veggies of all their delicious flavor when you expose them to heat for a long time. Most cooked vegetables should retain some of their crisp. I say most, because leafy vegetables, for instance, are exempt. For lack of a better reference, cooked vegetables should be “al dente.”
As your squash cooks, it will start to turn translucent. Save it well before it becomes clear. As they cook away in the pan, you’ll be able to see them transition, becoming softer and clearer. If you’re feeling nervous about the consistency, rescue one from the pan at about 2-3 minutes and bite into it.
Serves 4.
