Minted Summer-Squash Saute

By tjm01

Ingredients

• 1 1/4 lbs. zucchini and/or yellow squash, trimmed
• 2 large carrots, peeled
• 2 Tbsp. each finely chopped shallots and olive oil
• 1 lemon, zested & juiced
• 1 Tbsp. each finely chopped chives and fresh mint

Preparation

Step 1

Using sharp vegetable peeler, slice zucchini, squash and carrots lengthwise into long thin ribbons.
In skilled over medium-high heat, cook shallots in olive oil 1 minute, stirring occasionally. Add vegetable ribbons and cook 1 minute or until slightly wilted. Remove from skillet.
In bowl, gently toss vegetable mixture, 1/2 tsp lemon zest, 1 Tbsp. lemon juice, chives and mint. Season with salt and pepper if desired.