I like using nearly identical ingredients to make two different things!
- gold bar squash (or zucchini)
- olive oil
- maybe some dry vermouth
- salt and pepper
A plate of pasta.
Soften fresh garlic in olive oil. Add a handful of halved grape tomatoes plus a pinch of salt and cook until crumpled. Add cubed gold bar squash and cook again, until done. Deglaze with dry vermouth if you want. At the end, add pepper and maybe some more salt. Toss it with pasta and eat it with torn basil and maybe some cubed mozzarella if you want any.
Soften fresh garlic in olive oil. Dice a gigantic beefsteak tomato, add it and a pinch of salt, and cook until reduced. Add cubed gold bar squash and potential deglazing vermouth; cook another few minutes as above. Pepper and maybe more salt. Toss it over a plate of toasted torn sourdough; eat with a handful of torn basil and maybe a drizzle of olive oil to finish.