Those of us who garden have tons of zucchini and yellow squash that we just don't know what to do with this time of year. If you're like us, you even have the neighbors over-supplied with the fresh veggies. Well, here is a recipe that will put some of the summer squash to use.
1 lb zucchini (unpeeled)
1 lb yellow squash (unpeeled)
1 tsp kosher salt, plus more
2 Tbsp olive oil
2 cloves of garlic (pressed)
1/4 tsp crushed red pepper flakes
1/4 cup grated Parmesan
Freshly ground pepper
Use the julienne attachment on your mandoline to cut the summer squash into matchsticks.
Place squash in a colander set in the sink or over a large bowl and toss with 1 tsp salt. Let squash stand 10 minutes, then squeeze as much moisture out as possible. Do not rinse.
Heat oil in skillet over medium heat. Add garlic and red pepper flakes. Cook, stirring often. Add squash and cook, tossing occasionally, until crisptender, about 5 minutes. Fold in the Parmesan and season with salt and pepper.