Summer Squash Sauté

Name: Summer Squash Sauté
Yield: Makes 4 servings
Ingredients: 2 pounds summer squash and/or zucchini, cut into matchsticks; 1 teaspoon kosher salt plus more; 1/4 cup sliced almonds; 2 tablespoons olive oil; 2 garlic cloves, sliced; 1/4 teaspoon crushed red pepper flakes; 1/4 cup finely grated Parmesan; Freshly ground black pepper

The Bon Appétit Test KitchenMakes 4 servingsSource

stir-fry summer squash parmesan almond side dinner gluten free vegetarian easy quick weeknight meals 30 minutes or less saute summer bon appétit

Ingredients

2 pounds summer squash and/or zucchini, cut into matchsticks

1 teaspoon kosher salt plus more

1/4 cup sliced almonds

2 tablespoons olive oil

2 garlic cloves, sliced

1/4 teaspoon crushed red pepper flakes

1/4 cup finely grated Parmesan

Freshly ground black pepper

Method

Place squash in a colander set in the sink or over a large bowl and toss with 1 teaspoon salt. Let squash stand 10 minutes, then squeeze well to remove as much excess moisture as possible (do not rinse).

Meanwhile, toast almonds in a large dry skillet over medium heat, tossing occasionally, until lightly browned, about 3 minutes. Transfer to a plate; let cool.

Heat oil in same skillet over medium heat. Add garlic and red pepper flakes and cook, stirring often, until fragrant but not browned, about 2 minutes. Add squash and cook, tossing occasionally, until crisptender, about 5 minutes. Fold in Parmesan and season with salt and pepper. Fold in almonds.