It’s summer squash season!
What a versatile vegetable!
However, sometimes it’s just great to eat it as is. Well, with a little added deliciousness.
This recipe was adapted from Cooks Illustrated (cooksillustrated.com).
Ingredients:
1 small garlic clove, minced
1 t lemon juice
4 summer squashes–yellow or zucchini (8 oz each), ends trimmed 1t coconut oil or ghee
2 T extra-virgin olive oil
Salt and pepper
1 ½ tablespoons chopped fresh parsley
Instructions:
- Combine garlic and lemon juice in large bowl and set aside for at least 10 minutes. Using a 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. You can use the core in a soup or sautée it up with other veggies for another meal. - Whisk 2T oil, 1/4 teaspoon salt and 1/8 teaspoon pepper into garlic
mixture. - Heat 1t coconut oil/ghee in 12-inch nonstick skillet over medium-high heat. Add squash and cook, tossing occasionally with tongs, until squash has softened and is translucent, about 3 to 4 minutes. Transfer squash to bowl with the dressing, add 1T 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.
