Summer Squash Sauté
This vibrant and flavorful dish combines fresh summer squash with toasted almonds and Parmesan cheese for a delightful medley of textures and tastes. The squash is tender-crisp and infused with garlic and red pepper flakes, creating a savory and slightly spicy profile. Each bite is enhanced with the nuttiness of the almonds and the sharpness of the Parmesan, making it a perfect side dish or light main course for any occasion.
— Constant Cookbook
Ingredients
- 2 summer squash and/or zucchini, cut into matchsticks
- 1 kosher salt plus more
- 1/4 sliced almonds
- 2 olive oil
- 2 garlic cloves, sliced
- 1/4 crushed red pepper flakes
- 1/4 finely grated Parmesan
- Freshly ground black pepper
Instructions
- 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 crisp-tender, about 5 minutes. Fold in Parmesan and season with salt and pepper. Fold in almonds.
Yield
4 servings
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