Name: Sautéed Summer Squash with Oregano and Pepper Flakes
Total time: 40 min
Ingredients: 1 small garlic clove , minced; 1 teaspoon lemon juice; 4 yellow squashes and/or zucchini (8 ounces each), trimmed; 7 teaspoons extra-virgin olive oil; Salt; 1/4 teaspoon red pepper flakes; 2 teaspoons minced fresh oregano

Why This Recipe Works

We wanted to develop an easy-to-prepare side dish using summer squash and zucchini. We wanted a method for preparing the squash that didn’t involve the usual salting, shredding, and draining but still allowed the squash to cook quickly to produce a crisp-tender texture and bright appearance and flavor.

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.

Before You Begin

Be sure to start checking for doneness at the lower end of the cooking time.

Instructions

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 and 1/4 teaspoon salt into garlic mixture.

Heat remaining 1 teaspoon oil in 12-inch nonstick skillet over medium-high heat until just smoking. Add pepper flakes and cook, stirring constantly, for 10 seconds. 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 oregano, and toss to coat. Season with salt to taste. Transfer to serving platter and serve immediately.