“The sponge-like nature of squash makes them an ideal candidate to cook confit, says chef Steven Satterfield of Miller Union. They soften into the warm oil, absorbing the flavor of the herbs. Use this tender relish to spread on toast or treat it like a chunky sauce, served atop grilled fish.” – Saveur
Strain and save the poaching oil to make salad dressing.
- 2 pound summer squash (or zucchini, or a mix of both, trimmed)
- 1 teaspoon kosher salt (plus more for seasoning)
- 2–3 sprigs fresh marjoram plus more to garnish
- 2–3 sprigs fresh oregano
- 2–3 sprigs fresh thyme
- 2 cup olive oil (or perhaps more, as needed)
- toasted baguette slices (for serving)
Heat the oven to 300°. On the large holes of a box grater, grate the squash and transfer to a large colander set in the sink. Toss the squash with the 1 teaspoon of salt until evenly combined and then let the squash stand at least 20 minutes and up to 2 hours.
Using your hands, squeeze the squash to remove as much liquid as possible and spread it out in an even layer in a 9‑by-13-inch baking dish. Tuck all the herb sprigs into the squash and then pour the olive oil over the squash to submerge.
Bake until the squash is very tender and lightly browned at the edges, about 45 minutes. Let cool, remove herb stems and season with salt. Use a slotted spoon to serve the confit on toast slices and garnish with fresh marjoram to serve.