Sautéed Summer Squash

Still looking for ways to use up that zucchini that’s pouring out of your garden?  Well, here’s one more recipe you can add to your mix.  I loved how the garlic and fresh herbs powered the flavor up of the summer squash in this recipe!  The flavors bounced off the tongue.  I also loved the method of removing some of the liquid from the squash before throwing it in the skillet.  The end result left me with a texture that was fabulous . . . not too soggy, but not too crispy.  Just perfect!

Here are a couple of extra tips for you before you make the recipe.  You’ll want to avoid using large squash here, because they will be filled with lots of big seeds.  Go for small-to-medium sized squash.  Also – if you do not have Kosher salt and want to substitute table salt (in step 1), then you will want to reduce the amount of salt to 3/4 teaspoon.  If curious, the reason why you will want to salt before sauteing is that this helps to remove excess moisture before the squash ever hits the skillet.  This allows us to use minimal amounts of oil to achieve golden brown results, plus you won’t end up with stewed, overcooked squash sitting in a pool of water.

As for the herbs . . . I also grow a few varieties of herbs every summer.  So, I used what I had on hand which was parsley and chives.  This combination was super delicious.  I thought both of these herbs complimented the garlic perfectly.  I’m sure any of the herbs suggested in the recipe will be delicious.  And, quite honestly, if you don’t have fresh herbs, you’ll probably even be happy with just the garlic.

Sautéed Summer Squash
Recipe Source: The America’s Test Kitchen Healthy Family Cookbook

1 1/2 pounds summer squash or zucchini
Kosher salt and pepper
4 tsp. extra-virgin olive oil
2 garlic cloves, minced
2 tablespoons minced fresh parsley, basil, mint, tarragon, and/or chives

Slice the squash/zucchini crosswise into 1/4-inch rounds.  Toss the squash and 1 ½ teaspoons salt together in a colander and let sit until about ¼ cup water has been released from the squash, about 30 minutes.  Pat the squash dry with paper towels and wipe off any remaining salt.

Heat 1 tablespoon of the oil in a 12-inch nonstick skillet over medium-high heat until shimmering.  Add the squash and cook until golden brown, 5-7 minutes.

Clear the center of the skillet and add the remaining teaspoon oil and garlic.  Cook, mashing the mixture into the pan, until fragrant, about 30 seconds.  Stir it into the squash.

Off the heat, stir in the fresh herb(s), season with salt and pepper to taste, and serve.

Serves 4.

Nutritional Information (Per Serving = 1/2 Cup)
Calories:  70
Protein:  2g
Carbs:  6g
Fat:  5g (0.5g = Sat.)
Fiber:  2g

2 thoughts on “Sautéed Summer Squash

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