This is what a single shelf steamer bag becomes when you give it quick heat and seasoning. The two-color squash softens to tender in minutes, making a side that stretches to fill a plate alongside some bread or cheese. The zucchini takes on whatever you add, so thyme and garlic turn it into something you'll actually want to eat.

Serves 2. 15 minutes, 10 at the stove.

About 150 calories a serving, 1 g protein, 4 g carbohydrate, 15 g fat. From USDA figures for 75% of the ingredients; amounts are the recipe's.

Cook mode

1. Mince 2 garlic cloves. Heat 2 tablespoons oil in a skillet over medium-high heat until it shimmers, about one minute.1 min
2. Add the garlic and cook until fragrant, about 30 seconds. Add the contents of the zucchini steamer bag directly into the pan and stir to combine.
3. Cook, stirring often, until the zucchini is tender and lightly golden in spots, about 6 to 8 minutes. The edges should start to caramelize.7 min
4. Taste and season with salt, pepper, and 1 teaspoon thyme. Divide between two bowls and serve warm.

Note Swap fresh basil or oregano for thyme if you have it. Leftovers keep in the fridge for two days and reheat gently in a pan. Serve alongside grilled bread, with a fried egg on top, or alongside roasted chicken or fish.