Summer Squash Sauté

Name: Summer Squash Sauté
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 6 servings
Cuisine: American
Ingredients: 2 pounds summer squash and/or zucchini, cut into matchsticks; 1 teaspoon kosher salt plus more; ¼ cup sliced almonds; 2 tablespoons olive oil; 2 cloves garlic cloves, sliced; ¼ teaspoon crushed red pepper flakes; ¼ cup finely grated Parmesan; to taste Freshly ground black pepper

A light and flavorful sauté of summer squash and zucchini, tossed with toasted almonds, garlic, and Parmesan cheese. This simple side dish brings out the best in summer vegetables with a perfect balance of textures and flavors.

6 servings

20 min

Published October 4, 2025

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Ingredients

•2 pounds summer squash and/or zucchini, cut into matchsticks
•1 teaspoon kosher salt plus more
•¼ cup sliced almonds
•2 tablespoons olive oil
•2 cloves garlic cloves, sliced
•¼ teaspoon crushed red pepper flakes
•¼ cup finely grated Parmesan
•to taste Freshly ground black pepper

Cooking Instructions

1.
Place squash in a colander set in the sink or over a large bowl and toss with 1 teaspoon salt. Let squash stand 10 minutes, then squeeze well to remove as much excess moisture as possible (do not rinse).
10 min
2.
Meanwhile, toast almonds in a large dry skillet over medium heat, tossing occasionally, until lightly browned, about 3 minutes. Transfer to a plate; let cool.
3 min
3.
Heat oil in same skillet over medium heat. Add garlic and red pepper flakes and cook, stirring often, until fragrant but not browned, about 2 minutes. Add squash and cook, tossing occasionally, until crisptender, about 5 minutes. Fold in Parmesan and season with salt and pepper. Fold in almonds.
7 min