2 tablespoons extra virgin olive oil
1/2 medium onion, chopped (about 1 cup chopped)
2 plump garlic cloves, minced
1 1/2 pounds summer squash, cut in 1/2-inch dice
1 small red pepper, cut in 1/4-inch dice
Salt and freshly ground pepper
2 tablespoons chopped fresh parsley
Heat the olive oil in a large, heavy skillet over medium heat, and add the onion. Stir often and cook until tender, five to eight minutes, then add the garlic, summer squash, red pepper and about 3/4 teaspoon of salt. Turn the heat to medium-high and cook, stirring, until the squash is translucent and the red pepper tender, about 10 minutes. Add freshly ground pepper, taste and adjust salt. Stir in the parsley, and remove from the heat.
Serve as a side dish, or use it as a filling for a vegetable tart, gratin or frittata.
Note: Some types of squash cook faster than others. Zucchini cooks more quickly than pattypan, for example.
Variations: Substitute 1 tablespoon chopped or slivered fresh mint, or 2 teaspoons chopped fresh marjoram, for the parsley. Sprinkle with feta or Parmesan.
Summer Succotash with Black Beans: 5 minutes after adding the squash, add kernels from 2 ears of sweet corn and 1 can of drained black beans or 1 1/2 cups shelled edamame, then proceed with the recipe. If you wish, add 2 tablespoons (or more) of chopped cilantro. This makes a great filling for tacos (sprinkle with queso fresco or feta and serve with salsa).