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Prep Time: 15 Minutes Cook Time: 10 Minutes |
Ready In: 25 Minutes Servings: 4 |
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If you have a mandoline with a julienne attachment or julienne peeler, use it here. For the best texture, stop cooking before the squash goes limp. Ingredients:
2 pounds summer squash and/or zucchini, cut into matchsticks |
1 teaspoon kosher salt plus more |
1/4 cup sliced almonds |
2 tablespoons olive oil |
2 garlic cloves, sliced |
1/4 teaspoon crushed red pepper flakes |
1/4 cup finely grated parmesan |
freshly ground black pepper |
Directions:
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).
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. 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.
4. 1 Dish, 4 Ways Switch up this squash sauté with different flavor combinations: Chile + Lime: Cook 1 chopped jalapeño along with garlic and red pepper flakes. Omit almonds and cheese and finish squash with lime juice and toasted pepitas. Carrot + Miso: Shred 1 large carrot and cook with the squash. Whisk 1 tablespoon white miso and 1 tablespoon rice vinegar; stir in miso mixture at the end instead of cheese. Cumin + Coriander: Add 1/2 teaspoon each of ground cumin and ground coriander while sautéing the garlic and red pepper flakes. Serve with a dollop of plain Greek yogurt.
5. Per serving: 180 calories, 13 g fat, 3 g fiber Nutritional analysis provided by Bon Appétit
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