Green & Gold Squash

Green zucchini and golden yellow squash sliced into thin rounds, steamed just until tender, and tossed with a drizzle of good olive oil. It looks beautiful on the plate, it’s done in under 15 minutes, and it lets the squash actually taste like squash.

Two minutes of steaming is all these thin rounds need. You want them just yielding when pierced with a knife, still holding their shape with a slight snap. Oversteamed squash turns watery and limp fast, so watch the clock.

The garlic and oregano go into the steamer basket with the squash, not after. Steaming blooms the dried oregano and softens the raw garlic bite, infusing the squash with flavor from the inside out. The olive oil goes on after, when the rounds are still hot enough to absorb it.

Chef Tips

• Slice the rounds to the same thickness so they cook evenly. About ¼ inch is ideal
• Use extra-virgin olive oil here. You’ll taste it, so quality matters
• Don’t salt until serving. Salt draws moisture from squash and makes it waterlogged

Variations

• Add a squeeze of fresh lemon juice after tossing with oil for a brighter finish
• Sprinkle with crumbled feta and fresh basil for a Mediterranean touch
• Grill the rounds instead of steaming for a smoky, charred flavor