Sautéed Summer Squash with Mint and Pistachios
By Annie PetitoPublished on July 27, 2015
Time
45 minutes
Yield
Serves 4
Ingredients
1 small garlic clove, minced1 ½ teaspoons apple cider vinegar 32 ounces yellow squashes, and/or zucchini (4 total)7 teaspoons extra-virgin olive oil ¼ teaspoon table salt ⅛ teaspoon black pepper ⅓ cup chopped fresh mint 2 tablespoons pistachios, toasted and chopped
Before You Begin
Be sure to start checking for doneness at the lower end of the cooking time.
Instructions
- Combine garlic and vinegar 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, and 1/8 teaspoon pepper 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 mint, and toss to coat. Season with salt and pepper to taste. Transfer to serving platter and sprinkle with pistachios. Serve immediately.
Time
45 minutesYield
Serves 4Ingredients
1 small garlic clove, minced
1 ½ teaspoons apple cider vinegar
32 ounces yellow squashes, and/or zucchini (4 total)
7 teaspoons extra-virgin olive oil
¼ teaspoon table salt
⅛ teaspoon black pepper
⅓ cup chopped fresh mint
2 tablespoons pistachios, toasted and chopped
Test Kitchen Techniques
Ingredients
1 small garlic clove, minced
1 ½ teaspoons apple cider vinegar
32 ounces yellow squashes, and/or zucchini (4 total)
7 teaspoons extra-virgin olive oil
¼ teaspoon table salt
⅛ teaspoon black pepper
⅓ cup chopped fresh mint
2 tablespoons pistachios, toasted and chopped
Test Kitchen Techniques
Ingredients
1 small garlic clove, minced
1 ½ teaspoons apple cider vinegar
32 ounces yellow squashes, and/or zucchini (4 total)
7 teaspoons extra-virgin olive oil
¼ teaspoon table salt
⅛ teaspoon black pepper
⅓ cup chopped fresh mint
2 tablespoons pistachios, toasted and chopped
Test Kitchen Techniques
Before You Begin
Be sure to start checking for doneness at the lower end of the cooking time.
Instructions
- Combine garlic and vinegar 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, and 1/8 teaspoon pepper 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 mint, and toss to coat. Season with salt and pepper to taste. Transfer to serving platter and sprinkle with pistachios. Serve immediately.
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