It's just about time for summer squash.
This has made the regular dinner rotation in my house, and I NEVER get sick of it! Like other people have said, it’s endlessly riffable, but more importantly it comes together super fast!Call me crazy but I added a splash of red wine vinegar to the pan halfway through cooking the zucchini and I have to say it was a success. Very tasty, very hearty.Easy, excellent recipe. Our toddlers love it, too - it tastes kind of like fancy Mac & Cheese.
I found that at a higher heat the squash can cook in ~30 minutes but it requires constant attention so it cooks evenly. I prefer to put it on a low heat- takes substantially longer but requires much less attention. I cook it until it's essentially unrecognizably squash. I often eat the sauce not with pasta, but instead on salads, on toast with ricotta, on top of hummus, mixed w yogurt as a dip, etc.
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