Summer Squash Sauté
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.
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
