WARM ZUCCHINI SALAD

SERVES 4

THIS SALAD MAKES the most of as many shapes and sizes of zucchini as you can find. I like to make it in the summertime when fresh shell beans and all sorts of fresh vegetables like sugar snaps, favas, and/or artichokes come to market. Any of these are excellent companions to the zucchini.

2 tablespoons olive oil

1 clove garlic, smashed

1 pound mixed zucchini, cut into wedges

Pinch crushed red pepper flakes

Pinch dried oregano

Pinch dried basil

Salt and pepper

½ cup fava or any shell beans, blanched, peeled, and rinsed

4 ounces goat cheese, crumbled

Handful fresh basil, roughly chopped

Heat the oil in a large skillet over medium-high heat. Add the garlic, zucchini, red pepper flakes, oregano, basil, salt, and pepper and cook until the squash is tender, about 5 minutes. Add the favas, goat cheese, and basil, then toss and serve.