Sauteed Summer Squash

Updated at: Sun, 21 Jul 2024 00:39:48 GMT

Step 1

Combine lemon juice and garlic 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 squash until you reach seeds. Discard core.

Step 2

Whisk 5 tsp oil, salt, pepper, and lemon zest into garlic mixture. heat remaining 1 tsp oil in 12 inch nonstick skillet over medium 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 tbsp 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.

Step 3

Omit lemon zest. Add 1/4 tsp red pepper flakes to heated oil in step 2 and substitute 2 tsps minced fresh oregano for parsley.

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