Coast Cooking

Coast Cooking: Squash and zucchini still available

Fresh squash and zucchini are still available this time of the year, and make for a great option if you want to keep fresh vegetables on the table. 

I love to add zucchini to my red sauces, let it cook until well done, so that it thickens the sauce and adds a subtle veggie dimension. 

Yellow squash is good in a variety of ways, and one of my favorites is fried, of course, in a tempura batter. 

But these two healthy vegetables also hold hands very well and are delicious sautéed together as a great side. Interestingly, if you add a little Parmesan cheese, they make for a great, if unusual, taco. 


2 yellow squash

2 zucchini

1/2 cup sliced onion

2-3 cloves chopped garlic

1 pinch r

ed pepper flakes

Olive oil

Slice the squash and zucchini into 1/2 inch rounds, try to keep them all the same size. Discard the ends. Add oil to a sauté pan, add the red pepper flakes and then the onions and sliced vegetables. Cook over moderate heat until tender. Taste and re-season as necessary.