Master Recipe
Shredded Zucchini or Summer Squash Sauté
serves four
NOTE: Try this
recipe when you're pressed for time and want to cook
indoors.
3 tablespoons extra-virgin olive oil
5 medium zucchini or summer squash (about 2 pounds), trimmed, shredded, and squeezed dry (see figures 18 and 19)
3 medium garlic cloves, minced
2 tablespoons minced fresh parsley, basil, mint, tarragon, or chives
Salt and ground black pepper
INSTRUCTIONS:
Heat oil in large nonstick skillet over medium-high heat. Add zucchini or squash and garlic and cook, stirring occasionally, until tender, about 7 minutes. Stir in herb and salt and pepper to taste. Serve immediately.
VARIATIONS:
Shredded Zucchini or Summer Squash and Carrot Sauté
Follow Master Recipe, substituting 2 medium peeled and shredded carrots for 1 zucchini or squash.
Creamed Zucchini or Summer Squash
Follow Master Recipe, substituting an equal amount of butter for oil. Omit garlic and add 1/3 cup heavy cream with herb; simmer briefly until cream is absorbed.