Summer Squash Sauté

Ingredients for Summer Squash Sauté

• 900g summer squash and/or courgette, cut into matchsticks

• 1 teaspoon kosher salt plus more

• 60ml sliced almonds

• 2 tablespoons olive oil

• 2 garlic cloves, sliced

• 1/4 teaspoons crushed red pepper flakes

• 40g finely grated Parmesan

• Freshly ground black pepper

Place squash in a colander set in the sink or over a large bowl and toss with 1 teaspoon salt. Let squash stand 10 minutes, 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 minutes. 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 minutes. Add squash and cook, tossing occasionally, until crisptender, about 5 minutes. Fold in Parmesan and season with salt and pepper. Fold in almonds.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.