stewed squash and zucchini

Things you'll need:

Medium mixing bowl or two
Stock pot with lid or deep (3" skillet with lid)

Ingredients:

Set A:
Onion: 1 large or 2 medium
White wine: 1/4 to 1/2 cup
Avocado or olive oil: 2 tbsp
Salt: 1 tbsp
Pepper: 1 tbsp

Set B:
Zucchini: 1 large or 2 medium
Squash: 1 large or 2 medium
Stock (chicken or veggie): 1/4 to 1/2 cup
White wine: 1/4 to 1/2 cup
Thyme (preferably fresh): 1/2 tsp 
Oregano (preferably fresh): 1/2 tsp
Salt: 1 tbsp
Pepper: 1 tbsp

Prep:

• Wash the zucchini and squash, rinse the herbs if fresh set all aside to dry
• Bring the stock pot / skillet up to temperature on a medium heat setting
• Roughly chop (medium dice) the onions
• Zucchini and squash: cut and remove the ends of each, cut them lengthwise twice (to create 4 wedge shapes) then slice each wedge into 1/4" pieces and place into mixing bowl
• Gently remove the fresh leaves of thyme and oregano and add to the zucchini and squash

Cooking:

• Once the stock pot / skillet is hot, add oil and let it warm
• Add onions and first set of salt and pepper to the pot, stir and let cook for about 5 minutes
• Add the first amount of white wine to the onions, reserving a small amount, stir and cover and reduce heat to medium low
• After 15 minutes remove the cover, stir and add in remaining wine from the first set of ingredients and cover again
• After another 15 minutes, uncover and add the zucchini, squash, herbs and salt and pepper and stir
• Add enough stock and wine to nearly cover the veggies and stir and cover
• After 15 minutes uncover, stir and check fluid levels: you don't want a soup, so at this point you should have reduced the fluid by nearly half.  
• If you still have a majority of fluid, cover again, leaving a small gap for steam to escape
• If you don't have enough fluid (the fluid is nearly gone) add the remaining stock and wine, stir and cover
• After another 15 minutes uncover and stir; there should be a small amount of fluid left:
• If there is still fluid covering "half" of the mixture, slightly cover and cook for another 15 minutes or until there is a minimal amount of fluid
• If there is a minimal amount of fluid, cover and remove from heat and serve as soon as you're ready to eat

Options:

This recipe or process works for lots of veggies and greens as well, so start to try out your favorites!