Sautéed Summer Squash with Mint and Pistachios

Name: Sautéed Summer Squash with Mint and Pistachios
Yield: Serves 4
Ingredients: 1 small, garlic clove, minced; 1 1/2 teaspoons, apple cider vinegar; 32 ounces, yellow squashes, and/or zucchini (4 total); 7 teaspoons, extra-virgin olive oil; 1/4 teaspoon, table salt; 1/8 teaspoon, black pepper; 1/3 cup, chopped fresh mint; 2 tablespoons, pistachios, toasted and chopped

Side Dishes
Vegetables
Vegetarian
Salads

By Annie Petito ･ Appears in Cook's Illustrated September/October 2015

A common kitchen tool gets around the core issue.

A cookbook recipe exclusively for All-Access members from The Complete Plant-Based Cookbook

SERVES 4

TIME 45 minutes

Sautéed Summer Squash with Mint and Pistachios

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