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Recipes

Summer Squash Sauté

By Alison RomanPhotography by Hirsheimer Hamilton

3.9

(83)

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This summer squash recipe makes use of a mandoline with a julienne attachment or julienne peeler. For the best texture, stop cooking before the squash goes limp.

Recipe information

  • Total Time

    25 minutes

  • Yield

    4 Servings

Ingredients

2

pounds summer squash and/or zucchini, cut into matchsticks

1

teaspoon kosher salt plus more

1

/4 cup sliced almonds

2

tablespoons olive oil

2

garlic cloves, sliced

1

/4 teaspoon crushed red pepper flakes

1

/4 cup finely grated Parmesan

Freshly ground black pepper

Need to make a substitution?

Preparation

  1. 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).

    Step 2

    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.

    Step 3

    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.

Nutrition Per Serving

4 servings
1 serving contains: Calories (kcal) 180 Fat (g) 13 Saturated Fat (g) 3 Cholesterol (mg) 5 Carbohydrates (g) 9 Dietary Fiber (g) 3 Total Sugars (g) 0 Protein (g) 10 Sodium (mg) 610
Explore Bon AppétitSummer SquashSquashVegetableSummerQuickEasyWeeknight MealsSideGluten-FreeVegetarianKetoSautéDinner