Even zucchini (summer squash) haters love this–or so I’m told.
1 T finely chopped fresh chives, parsley, basil, dill….
1 T unsalted butter or olive oil
salt and pepper, to taste
1. Cut squash lengthwise into quarters. With a vegetable peeler or mandoline, cut the skins off.**
2. Bring a large pot of water to the boil. Drop the julienned skins into the water all at once, stir, and cook until just about tender, about 1 to 2 minutes. Drain immediately, toss gently with herb and butter or oil, then season with salt and pepper.
2. Heat a skillet. Add the oil or butter. When hot, toss in the skins and saute until tender, a couple of minutes or so. Stir in herbs, salt, and pepper and remove from the heat.
**If you like, mash up the squash flesh and freeze it. Use it for soups, vegetable stews, stocks, or to add to breads, muffins…)