Sautéed Summer Squash with Parsley & Garlic

By peeling the squash with a vegetable peeler, you create thin, even strips of squash that will cook quickly and require little knife work. Cooking the squash in a single batch over moderately high heat allows the ribbons to become crisp-tender without browning, which masks their fresh flavor and appearance. Pairing the ribbons with herbs and lemon or vinegar gives the dish brightness without weighing it down.

Photo by Lee C.
Adapted from kcet.org

PREP TIME

15

minutes

TOTAL TIME

25

minutes

SERVINGS

4

servings

PREP TIME

15

minutes

TOTAL TIME

25

minutes

SERVINGS

4

servings

Adapted from kcet.org

Ingredients

  • 1

    small garlic clove, minced

  • 1

    teaspoon grated lemon zest plus 1 tablespoon juice

  • 4

    yellow squashes and/or zucchini (8-ounces each), trimmed

  • 7

    teaspoons extra-virgin olive oil

  • Salt and pepper, to taste

  • 1 1/2

    tablespoons fresh parsley, chopped

Directions

Be sure to start checking for doneness at the lower end of the cooking time. Combine garlic and lemon juice in large bowl and set aside for at least 10 minutes. Using vegetable peeler, shave each squash lengthwise into ribbons. Peel off 3 ribbons from 1 side, then turn squash 90 degrees and peel off 3 more ribbons. Continue to turn and peel ribbons until you reach seeds. Discard core. Whisk 2 tablespoons oil, 1/4 teaspoon salt, 1/8 teaspoon pepper, and lemon zest into garlic mixture. Heat remaining 1 teaspoon oil in 12-inch nonstick skillet over medium-high heat until just smoking. Add squash and cook, tossing occasionally with tongs, until squash has softened and is translucent, 3 to 4 minutes. Transfer squash to bowl with dressing, add 1 tablespoon parsley, and toss to coat. Season with salt and pepper to taste. Transfer to serving platter and sprinkle with remaining 1 1/2 teaspoons parsley. Serve immediately.

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