Summer Squash Sauté

By á-26084

Ingredients

• Ingredients
• 2 • 2 pounds summer squash and/or zucchini, cut into matchsticks
• 1/2 • 1/2 teaspoon kosher salt plus more
• 1/4 • 1/4 cup sliced almonds
• 2 • 2 tablespoons olive oil
• 2 • 2 garlic cloves, sliced
• 1/4 • 1/4 teaspoon crushed red pepper flakes
• 1/4 • 1/4 cup finely grated Parmesan
• 1 • 1 teaspoon fresh basil
• • Freshly ground black pepper

Details

Adapted from bonappetite.com

Preparation

Step 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).
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.
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, basil and season with salt and pepper. Fold in almonds.