Quick-cooking and delicately flavored, yellow summer squash and zucchini are favorites in Mediterranean cuisines and perfect for a light side dish.
We like a mix of yellow squash and zucchini, but you can use just one or the other. The thickness of the squash ribbons may vary depending on the peeler used; we developed this recipe with a peeler that produces ribbons that are 1/32 inch thick.
Sauteed Zucchini Ribbons
1 small garlic clove, minced
1 teaspoon grated lemon zest plus 1 tablespoon juice
4 (6- to 8-ounce) zucchini or yellow squash or a combination, trimmed
2 tablespoons PLUS 1 teaspoon extra-virgin olive oil
Salt and ground black pepper
1 1/2 tablespoons chopped fresh parsley
Combine garlic and lemon juice in large bowl and set aside for at least 10 minutes.
Using vegetable peeler, shave off 3 ribbons from 1 side of each squash, then turn squash 90 degrees and shave off 3 more ribbons. Continue to turn and shave ribbons until you reach seeds; discard core. Repeat with remaining zucchini.
Whisk 2 tablespoons oil, 1/4 teaspoon salt, 1/8 teaspoon pepper, and lemon zest into garlic-lemon juice mixture.
Heat remaining 1 teaspoon oil in 12-inch skillet over medium-high heat until just smoking. Add summer 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 parsley, and gently toss to coat. Season with salt and pepper to taste. Serve.
Makes 4 to 6 servings.
Nutrition information: Each serving contains approximately 132 calories, 4 g protein, 9 g fat, 11 g carbohydrate, no cholesterol, 318 mg sodium and 3 g fiber.
Recipe from The Complete Mediterranean Cookbook from the editors of America's Test Kitchen
Food on 08/08/2018