Recently I wanted to make a quick bite, something that would use up some yellow squash I had and wouldn't take forever to make.
I found a zucchini recipe in Alice Waters' "The Art of Simple Food", which happened to already be open and on my kitchen counter when the hunger struck. It called for five ingredients - zucchini, garlic, oil, salt and marjoram (which we grow in our garden and I never remember to use). The most difficult thing to do in the whole recipe was grate the squash. I substituted the yellow squash for the green zukes and 15 minutes later I was enjoying the dish. You sprinkle the squash with salt in a colander and let it sit for 10 minutes, so most of that was waiting time.
It worked out pretty well. In retrospect I would probably have used less garlic (I used two cloves and I think the recipe only called for one) and sauteed it with the squash instead of turning the cloves into a paste and mixing it in raw.
Grated Yellow Squash with Marjoram
adapted from Alice Water's "The Art of Simple Food", her recipe is Grated Zucchini with Marjoram
2 yellow summer squash
1 clove garlic
1-2 tbsp. olive oil
Grate the squash into a colander and sprinkle with salt. Let it sit for 10 minutes, then press to remove excess water.
Use a mortar and pestle or food processor to turn the garlic into a paste. In a bowl, mix squash, garlic paste and as much oil as you feel the dish needs.
Heat a saute pan on medium, then transfer the mixture into it. Saute until cooked, about 5 minutes.
Turn off the heat and mix in a tablespoon or so of marjoram leaves. Add salt, if needed.