Sautéed Summer Squash with Parsley and Garlic
By peeling the squash with a vegetable peeler, you create thin, even strips of squash that will cook quickly and require little knife work. Cooking the squash in a single batch over moderately high heat allows the ribbons to become crisp-tender without browning, which masks their fresh flavor and appearance. Pairing the ribbons with herbs and lemon or vinegar gives the dish brightness without weighing it down.
Servings: 0
Ingredients
- 1 small garlic clove minced
- 1 teaspoon grated lemon zest plus 1 tablespoon juice
- 4 yellow squashes and/or zucchini 8 ounces each, trimmed
- 7 teaspoons extra-virgin olive oil
- Salt and pepper
- 1 ½ tablespoons chopped fresh parsley
Instructions
- Be sure to start checking for doneness at the lower end of the cooking time.
- Combine garlic and lemon juice 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 ribbons until you reach seeds. Discard core.
- Whisk 2 tablespoons oil, 1/4 teaspoon salt, 1/8 teaspoon pepper, and lemon zest into garlic mixture.
- Heat remaining 1 teaspoon oil in 12-inch nonstick skillet over medium-high 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 tablespoon 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.
- Technique: Making Squash Ribbons
- Holding squash at slight angle, peel from the top downward. Rotate squash every few strokes, stopping when you reach the seedy core. A stack of four ribbons should be only 1/4 inch thick.
Notes
Recipe By: Cooks Illustrated
Serving Size: 4
Serving Size: 4