There’s lots of squash this week – crookneck, zucchini and one giant Zephyr squash (in my box, at least) so I’m going to make the Herbed Squash Confit (a fancy name for grated, sauteed squash and I don’t remember where I delicious first found this recipe) because it’s good on baguette slices as the recipe mentions, but also stirred into pasta or just served alongside a piece of grilled chicken.
Ingredients:
2 pounds summer squash or zucchini, or a mix of both, trimmed 1 teaspoon kosher salt, plus more 2 sprigs basil, plus more to garnish 2 sprigs oregano 2 sprigs thyme 2 cups olive oil Baguette or toast slices, for serving
Preparation:
Heat the oven to 300 degrees. Grate squash and transfer to a large colander set in the sink. Toss the squash with 1 teaspoon of salt until evenly combined and then let the squash stand for 20 minutes.
Using your hands, squeeze the squash to remove any liquid and spread it out in an even layer in a 9-by-13-inch baking dish. Tuck all the herb sprigs into the squash and then pour the olive oil over the squash to submerge.
Bake until the squash is very tender and lightly browned at the edges, about 45 minutes. Let cool and season with salt. Spoon onto toast slices and garnish with fresh basil to serve.