We are focusing this blog on vegetables this week, and I would be remiss if I didn't mention the classic Southern combination of zucchini and squash.
Southern cooks have been making a good casserole out of these veggies for a long time, with lots of cheese and butter of course, but this combo flies solo just as well.
What I mean by that is that when you get squash and zucchini that are garden fresh, they are delicious with hardly any accompaniments at all. Here's how you do it
SQUASH AND ZUCCHINI SAUTÉ
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2-3 yellow squash
2-3 green zucchini
2-3 cloves garlic
1 stick butter (You don't have to use it all)
Salt and pepper
Cut the veggies into equal size rounds (so they will cook evenly and at the same time), melt several tablespoons of butter in a large sauté pan, add the veggies, season aggressively and cook over medium low heat until not quite tender, add the garlic and cook 2-3 minutes more. Serve with good homemade cornbread and you are home free. Please do not overcook.