Right now we're in the throes of squash season, with those iconic curved necks, yellow and bumpy; the sleek green of zucchini in abundance.
|iso: 400 - f: 1.8 - 1/500s|
For an easy summertime vegetable side, slice your squash into not-too-thin circles. Sprinkle with salt and cracked pepper and saute in hot pan of olive oil until the edges are brown. Be patient. If you turn them too soon they'll be only mushy and not at all crispish. Then turn them over. Then serve. Then enjoy.