Yesterday morning, while waiting for my chiropractor adjustment, I found this recipe. I can’t remember what magazine it was in (it may have been Bon Appeitte) , but it looked yummy. Anticipating lots of squash from my garden, I want different recipes. So I copied it down.
One of my favorite zucchini dishes is with onions and tomatoes. As much as I love it, there is only so much you can eat. Squash is a high-yield veggie, so numerous recipes are needed to consume the bounty of a garden.
On the way home, I stopped at the whole foods store and purchased the yellow and green squash. It is tasty enough for a vegetarian main dish. I made a couple of turkey sausages, but we could have only eaten the squash. In fact, the two of us ate ALL of it as well as the sausage.
Summer Squash Sauté
2 pounds zucchini and yellow squash (equal amounts of each)
1 teaspoon salt
¼ cup sliced almonds
1/4 cup olive oil or coconut oil (I used coconut oil)
2 cloves minced garlic
¼ teaspoon red pepper flakes
¼ cup grated Parmesan cheese
Julienne (cut into match-like strips) the squash and then sauté in the oil for about five minutes. Add the crushed garlic the last minute. Add the red pepper flakes, salt, and sliced almonds. Just before serving, add the Parmesan cheese to the pan, stir and heat until the cheese is melted.
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