RECIPE OF THE MONTH Summer Squash Saute 2 lb Summer Squash and/or zucchini, cut into matchsticks 1 tsp kosher salt plus more 1/4 cup sliced almonds 2 garlic cloves 2 tbsp. olive oil 1/4 tsp crushed red pepper 1/4 cup finely grated Parmesan flakes Freshly ground black pepper Place squash in colander set in the sink or over a large bowl and toss with 1 tsp salt. Let squash stand 10 mins, 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 min. 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 min. Add squash and cook, until crisp tender, about 5 min. Fold in Parmesan and season with salt and pepper. Fold in almonds. CALORIES 180 FAT 13g FIBER 3g
Posted on: Fri, 07 Jun 2013 13:39:36 +0000
Trending Topics
Recently Viewed Topics
© 2015