Yellow Squash or Zucchini Matchsticks Sauted - 4 Ways |
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Prep Time: 10 Minutes Cook Time: 7 Minutes |
Ready In: 17 Minutes Servings: 8 |
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I like the squash cut in matchsticks as it brings out more flavor and is quick to sauté. This is an easy and tasty recipe. I found this in Bon Appetit magazine. Ingredients:
2 lbs summer squash, cut into matchsticks (or julienned. yellow squash, zucchini or other summer squash) |
2 tablespoons olive oil |
2 teaspoons garlic, minced (more or less to your taste) |
kosher salt |
black pepper |
1/4 teaspoon crushed red pepper flakes |
1/4 cup parmesan cheese, grated |
1/4 cup almonds, sliced (or slivered) |
1/4 cup parmesan cheese, grated |
1 jalapeno, chopped |
1/4 cup lime juice (lemon ok) |
1/4 cup pepitas (if you have them) |
1 large carrot, shredded |
1 tbp white miso |
1 tablespoon rice vinegar |
1/2 teaspoon ground cumin |
1/2 teaspoon ground coriander |
dollop greek yogurt |
Directions:
1. Place your matchstick squashi in a colander and set it in the sink or over a larger bowl. Toss with 1 tsp salt. Let it stand 10 minutes. Squeeze well to remove as much excess moisture as possible. Do not rince.
2. Way 1 - toast the almonds in a dry skillet over medium heat, tossing until brown - about 3 minutes. Remove from skillet.
3. All Ways - Heat oil in the same skillet over medium heat. Add garlic and spices until fragrant, just a minute or two.
4. Add squash (and carrots for Way 3) and cook, tossing occasionally, until crisp tender, about 2-5 minutes. Don't let it go limp.
5. Move to a serving bowl.
6. Finish Way 1 - fold in parmesan and almonds.
7. Finish Way 2 - cover with lime juice and pepitas.
8. Finish Way 3 - Whisk together miso and vinegar. Sprinkle over squash.
9. Finish Way 4 - Serve with a dollop of Greek yogurt on top.
10. Salt and pepper to taste.
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