You've probably walked right past it!
Nestled right there between the glossy green zucchini sqash and come-hither yellow squash, this gray-green counterpart hardly ever gets the attention.
And like you (and me) in high school, it so deserves it.
This incredibly no-frills treatment - just steamed with some sauteed onions and garlic in olive oil and chopped tomatoes for a few minutes, it transforms into a delightful and delicious vegetable.
So much sweeter than the slightly bitter zucchini and not quite as sweet as the yellow squash, I think this vegetable makes the perfect dinner side to roast chicken, red meat anything.
But I love most about it is that it can be made well in advance, early in the day and serves best at room temperature.
Just like the enormous trays served at your favorite salumeria in your favorite little town in Italy and very much inspired by just that.