Sautéed Summer Squash

Name: Sautéed Summer Squash
Ingredients: ¼ teaspoon red chili flakes; Freshly ground black pepper; 2 tablespoons finely chopped fresh mint; ½ teaspoon kosher salt; 4 small to medium summer squash (about 1¼ pounds/570 grams), cut into ⅛-inch (3-millimeter) thick rounds; 2 cloves garlic, very thinly sliced; 3 tablespoons (45 milliliters) extra-virgin olive oil

Preparation info

Serves
4

Difficulty
Easy

Appears in

Modern Mediterranean

By Melia Marden

Published 2013

About

When I’m not sure what to cook, I always return to the reliable combination of crushed chilies, garlic, and squash. When they’re in season, summer squash are a bright golden yellow, dense and meaty, with a slight sweetness. Quickly sautéed and sprinkled with refreshing mint, this makes for a simple summer dish with big flavor.

Ingredients

3 tablespoons (45 milliliters) extra-virgin olive oil
2 cloves garlic,

Side dish
Vegan
Gluten-free
Summer

Method

In a wide heavy-bottomed sauté pan, heat the oil over medium heat for 30 seconds. Add the garlic and cook, stirring constantly, until it just turns golden around the edges, 1 to 2 minutes.
Add the squash, salt, and chili flakes. Season with the pepper to taste and cook, stirring, until just tender, about 4 minutes.
Remove from the heat, let cool sligh