Summer Squash Bonanza: A Quick and Healthy Recipe
As the summer months approach, farmers’ markets become a treasure trove of fresh produce, with zucchini being one of the most abundant summer squashes. This versatile vegetable is not only a treat to the taste buds but also packed with nutrients.
Selecting the Perfect Zucchini
When choosing zucchini, look for bright green, 10-12 inch long specimens. Avoid larger ones, as they tend to develop bitter seeds. Feel free to experiment with different varieties like yellow crookneck or gold zucchini to add some color to your plate.
Sautéing: The Fast and Healthy Way
Sautéing is an excellent way to bring out the natural flavors of zucchini while preserving its nutrients. This quick and easy recipe serves four and can be prepared in just 20 minutes.
Ingredients
- 1 medium unpeeled garlic clove
- 2 teaspoons extra-virgin olive oil
- 1/4 teaspoon red pepper flakes
- 1 pound zucchini (about 4 medium), trimmed and cut into 2-by-1/4-inch matchsticks
- Kosher salt
- Freshly ground black pepper
- 2 tablespoons finely grated Parmesan cheese
Instructions
Begin by preparing the garlic clove. Place it on a cutting board and smash it using the flat side of your knife. Remove the peel and set the garlic aside.
Heat the olive oil in a large frying pan over medium-high heat until it shimmers. Add the garlic and red pepper flakes, cooking until fragrant but not browned (about 30 seconds). Remove the garlic with a slotted spoon or tongs and discard (or save for another use).
Add the zucchini matchsticks to the pan, tossing until they’re evenly coated with oil. Let them cook undisturbed until the bottoms are golden brown (about 1 minute). Toss again and cook until crisp-tender (about 1 minute more). Remove the pan from heat and season the zucchini with salt and pepper.
Transfer the zucchini to a serving dish and sprinkle with Parmesan cheese. Serve immediately alongside your favorite grilled meats or as a healthy side dish.
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