Yellow Squash Or Zucchini Matchsticks Sauted - 4 Ways - cooking recipe

Ingredients
    2 lbs summer squash, cut into matchsticks (or julienned. yellow squash, zucchini or other summer squash)
    2 tablespoons olive oil
    2 teaspoons garlic, minced (more or less to your taste)
    kosher salt
    black pepper
    1/4 teaspoon crushed red pepper flakes
    1/4 cup parmesan cheese, grated
    Way 1
    1/4 cup almonds, sliced (or slivered)
    1/4 cup parmesan cheese, grated
    Way 2
    1 jalapeno, chopped
    1/4 cup lime juice (lemon ok)
    1/4 cup pepitas (if you have them)
    Way 3
    1 large carrot, shredded
    1 tbp white miso
    1 tablespoon rice vinegar
    Way 4
    1/2 teaspoon ground cumin
    1/2 teaspoon ground coriander
    dollop Greek yogurt
Preparation
    Place your matchstick squashi in a colander and set it in the sink or over a larger bowl. Toss with 1 tsp salt. Let it stand 10 minutes. Squeeze well to remove as much excess moisture as possible. Do not rince.
    Way 1 - toast the almonds in a dry skillet over medium heat, tossing until brown -- about 3 minutes. Remove from skillet.
    All Ways - Heat oil in the same skillet over medium heat. Add garlic and spices until fragrant, just a minute or two.
    Add squash (and carrots for Way 3) and cook, tossing occasionally, until crisp tender, about 2-5 minutes. Don't let it go limp.
    Move to a serving bowl.
    Finish Way 1 - fold in parmesan and almonds.
    Finish Way 2 - cover with lime juice and pepitas.
    Finish Way 3 - Whisk together miso and vinegar. Sprinkle over squash.
    Finish Way 4 - Serve with a dollop of Greek yogurt on top.
    Salt and pepper to taste.

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