Sautéed Summer Squash with Parsley and Garlic
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.